Chef Isao Yamada and his team at the James Beard House
Ankimo Chrysanthemum Petals with Tosazu Gelée and Sesame Purée
Golden Crab Chawanmushi with Truffle Ankake
Scottish Langoustine and Scallop with Winter Vegetables and Tofu Snow
Guinea Hen with Winter Vegetables, Sake–Leek Soup, and Saikyo-Shitate
Behind the scenes at the Beard House
Seared Maine Lobster Tail with Tender Octopus Steak, Uni Powder Somen, and Nori Sauce
Behind the scenes in the Beard House kitchen
Canadian Fuji Pork Belly Confit with Apples, Apple Vinegar, Madagascar Wild Peppercorn Ankake, and Okinawa Hibachi Spices
Roasted Green Tea Pudding with Kuromame Beans and Buckwheat Kernels
Lunch

Holiday Kaiseki Lunch

Isao Yamada

Brushstroke, NYC

Join us for a taste of Tribeca’s ultra chic Brushstroke, a joint venture of David Bouley and Japan’s top culinary school, which offers stunning interpretations of kaiseki cuisine. For this Beard House luncheon, chef Isao Yamada has crafted an exquisite, seasonal menu that will whisk you through a sensory progression of flavors sure to delight both the palate and spirit.

Event photos taken by Eileen Miller.

Related Info:

MENU

  • Hors d’Oeuvre

    • Ankimo Chrysanthemum Petals with Tosazu Gelée and Sesame Purée
    • Matsukaze Duck Pâté
    • Golden Crab Chawanmushi with Truffle Ankake
    • Wagyu Beef Jerky
    • Champagne R. Dumont Brut NV
  • Luncheon

    • Guinea Hen, Winter Vegetable, Sake, and Leek Soup with Kyoto-Style Saikyo Miso
    • Tedorigawa Junmai Yamahai Sake NV
    • Seared Maine Lobster Tail with Tender Octopus Steak, Uni Powder Somen, and Nori Sauce
    • Patrick Piuze Terroirs de Courgis Chablis 2012
    • Canadian Fuji Pork Belly Confit with Apples, Apple Vinegar, Madagascar Wild Peppercorn Ankake, and Okinawa Hibachi Spices
    • Mauro Veglio Barbera d’Alba 2011
    • Roasted Green Tea Pudding with Kuromame Beans and Buckwheat Kernels

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 12.06.2013
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • 212.627.2308
 
 
 

May 2016

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