Executive chef of Brushstroke in Tribeca

Isao Yamada

KITCHEN CRED:

Born and raised in Japan, Yamada studied at the Tsuji Culinary Institute in Osaka, then landed a job at kaiseki restaurant, Kyoto Kitcho. Yamada trained there for three years then followed his master to Ryotei Hanzuiryo, a top ryokan inn in Nagasaki. In 2000, at the age of 26, Yamada opened Hana-Ei in his hometown in Fukuoka. The restaurant was awarded three stars by a top gourmet magazine there. Yamada moved to New York in 2006 to work on Brushstroke with chef David Bouley, which opened in 2011. FAVE FALL DISH TO MAKE AT HOME: Paella with matsutake mushrooms. ONE FOOD I COULD DO WITHOUT: Sometimes I get bored of eating tofu, it’s so pure and plain. WHEN I’M NOT COOKING: I go fishing. 3 TOOLS EVERY COOK SHOULD HAVE IN THEIR KITCHEN: A good knife; a good and easyto-use pair of chopsticks; witty jokes. FOOD I CAN’T LIVE WITHOUT:

Spicy tuna rolls! BEST DISH I’VE EVER EATEN:

I traveled to San Sebastian (a coastal city in Spain) seven years ago with Chef Bouley and had Angulas (young European eels) and it was wonderful. It was also the most expensive dish on the menu but since I was with Chef Bouley, I had no hesitations.