TO SIMPLY PUT IT, BRUSH IS A JAPANESE RESTAURANT OFFERING A COMBINATION OF AUTHENTIC QUALITY RAMEN AND DETAILED CHEF DRIVEN SUSHI OMAKASE EXPERIENCES.  OUR CONVICTIONS ARE TO RESPECT THE SIMPLICITY OF THE CUISINE YET ELEVATE IT WITH HINTS OF MODERN FLAVORS AND TECHNIQUES.   ~EXECUTIVE CHEF JASON LIANG

SOUCE OF INGREDIENTS

Fish & Seafood:

Seasonal and sustainable seafood sourced mainly from Georgia, across the U.S and Tsukiji Market in Tokyo.  We carefully apply traditional Edomae techniques to handle and prep in order to bring out the umami inherent in our Seafood.

Hokkaido Wagyu:

A5 Grade Japanese beef, born and raised in Hokkaido, Japan.  For the past 10 years, Hokkaido has produced the highest quality beef in Japan, even higher than Kobe. The animals are fed a diet mostly of wheat and corn for an average of 900 days. This is about 8 times longer than most cattle that is consumed in our market.  Hokkaido Wagyu is recognized for its cherry red colour, tender texture and great dense meat taste. The snowflake-liked fat is evenly distributed and produces a non-greasy flavour, simply the best quality beef period.

Rice:

House blend of the best quality Koshihikari rice.  Filtered and conditioned water replicating the spring waters of Japan will be used to cook the rice in precise proportions, seasoned with Japanese red and white vinegar, sea salt, hint of sugar and served at calculated temperatures. 

Maruyama Nori:

Nori is a very underrated ingredient in the U.S.  Inheritor of 150 years of tradition and uncompromising product quality, the Maruyama nori is chosen with the greatest care and the favorite choice of some three thousand sushi bars, as well as many other professionals from the food sector in Japan.  “Sukiyabashi Jiro”, which received 3 stars in the Michelin Guide Tokyo, as well as 10 of the 15 sushi restaurants that received stars in Japan, uses Maruyama nori.