New York City
TriBeCa’s resurgence has attracted a number of well-known restaurant openings to the downtown neighborhood, but none rival the nearly 10 years of planning that went into Brushstroke, where chef David Bouley tapped masters from the famed Tsuji cooking school in Osaka. At this warm, minimally designed restaurant, the sushi is first rate: lobster may be studded with bits of salmon roe, but most of the items focus on very pure, traditional nigiri. For instance, the fatty tuna or mackerel atop a bed of rice shows off the taste of the fresh fish. The rice is cooked to the perfect temperature, and the slices of fish are meant to be consumed in a single bite.