Brushstroke is trying to make lightning strike twice: The Tribeca Japanese kaiseki restaurant has opened a ramen bar in what was formerly sushi chef Eiji Ichimura’s wildly successful omakase. Now, the speakeasy-style space is home to The Noodle Bar at Brushstroke, a collaboration between executive chef Isao Yamada and ramen chef Kyoji Noda.
Both men are Fukuoka, Japan natives, where tonkotsu ramen originated. Thus, the menu features the creamy pork broth with pork chashu, egg, and wood ear mushroom, as well as a duck ramen. Other untraditional noodles options include udon with various sashimi and soba with jamón Ibérico, cherrystone clams, and chive. The full menu is below.
Passersby would not know Noodle Bar was there unless they were already in-the-know, hence the self-given speakeasy designation. To find it, those hungry for this oh-so-secret ramen can walk behind a glass and black metal partition near the southern tip of the restaurant. The 14-seat space is decorated with 25,000 paperback books and food culture dioramas by artist Daichi Sato.
Brushstroke opened in 2011 as a Japanese restaurant from celebrated French chef David Bouley. It garnered good reviews, but is more well-known for the time sushi chef Ichimura spent there, when he earned two Michelin stars for just his section of the restaurant. After leaving in 2016 to strike out on his own, Ichimura freed up the space for what is now Noodle Bar.
Noodle Bar is open Monday through Saturday from 5:30 p.m. to 10:30 p.m. for walk-ins only.