Books for walls? Now we've seen everything! And so will you if you step inside David Bouley's long-delayed Japanese restaurant Brushstroke, which puts 12,000 boring old (recycled) paperbacks to good use as the walls in the bar/lounge. Who will be the first sake-bombed customer to idly pull out one of the books and bring the entire restaurant crashing down? Well, first it has to open; after years of anticipation, the restaurant (menu below) is finally expected to officially debut on April 20th (thought it's in "soft-open" mode now).

Bouley is not in the kitchen for this venture, which was inspired 15 years ago by his Japanese friend Yoshiki Tsuji, who runs a culinary institute in that country. A team of chefs from across Japan staff Brushstroke's kitchen, overseen by Chef Isao Yamada, who owned his own restaurant Hana-Eiraku (where he earned 3-star status from a top gourmet magazine). Brushstroke’s "vast" repertoire of dishes—we're told 10,000 have been developed—will be currently available 8-course ($85) and 10-course ($130) menus in the main dining room. It's not a sushi restaurant, but a separate á la carte menu, as well as a full selection of sushi, will be available in the bar and lounge. Both dining rooms will have a complete selection of wines and sakes.

As Bouley explained in our 2008 interview, he worked with the Department of Agriculture to bring Japanese seeds to the U.S. and grow vegetables that had only been available in Japan. (Other ingredients are imported.) And the restaurant, which was formerly Danube, sure looks pretty; most of the bowls and plates are handcrafted, and the interior is designed by Super Potato, using stone, reclaimed timber, salvaged steel, and, of course, books, as the primary design elements. The main dining room seats 58, including 15 seats in the exhibition kitchen.

30 Hudson Street at Duane Street), (212) 791-3771