odo — Restaurant in New York

I'm a devoted admirer of Chef Hiroki Odo's culinary ventures, including THE GALLERY by Odo and the former Kajitsu. I wholeheartedly agree with his emphasis on the role of "utsuwa" (tableware and more) in the dining experience. However, I had reservations about visiting Odo due to the mixed reviews and concerns it might alter my perception of Chef Hiroki Odo's culinary prowess. Finally, I decided to take the plunge and was met with an array of impressive dishes. Nonetheless, I believe there is still room for improvement to compete with other high-end Japanese restaurants in NYC at the $250 price point.

Here's what truly stood out: The presentation of most dishes was impeccable, with intricate garnishes and complementary seasonings that enhanced the overall appeal of the food.

The harmonious pairing of "utsuwa" and cuisine at Odo may well be among the finest in New York's Japanese culinary scene. For instance, the "Shiizakana" (the hot pot dish in Pic 6) was both functional and aesthetically pleasing. The vibrant green hues on the inner pot walls and the surrounding vegetables beautifully complemented the flavors of the Wagyu beef.

The flavors of the steamed egg (Pic 1) and Soba (Pic 5) were delightful, perfectly in tune with the summer season, showcasing the kaiseki tradition of using seasonal ingredients.

The freshness of the ingredients shone through, a rare and refreshing find, especially during the summer months.

Here are a few suggestions to enhance the dining experience: The pacing of the courses could use improvement. With a 6:00 PM reservation, the first appetizer didn't arrive until 6:20 PM, and most dishes had intervals of over 10 minutes between them. This could be due to understaffing in the kitchen or inadequate pre-preparation.

The restaurant schedules seatings at 6:00 PM and 7:30 PM, leading to some overlap where servers must attend to both sets of diners. This results in a somewhat hectic atmosphere. Perhaps staggering the seatings, such as 6:00 PM and 8:00 PM, might alleviate this.

Some dishes lacked distinct flavor profiles and left a less memorable impression. For example, the fish on the rice dish (Pic 7) were subtle and were overshadowed by the miso soup and rice. Similarly, The sashimi (Pic 2) and soup (Pic 3) didn't deliver the kind of flavor punch that lingers in your memory, leaving you craving for more. Oh, and let's not forget about Pic 4. It didn't quite leave a lasting impression, and I must confess, its flavor eludes my memory.

The dessert (Pic 8), which served as the meal's conclusion, was a simple ice cream that tasted akin to a store-bought variety. As the final course on the menu, dessert can significantly influence a diner's overall perception. If crafting in-house desserts is challenging, consider sourcing seasonal Japanese fruits or Japanese-style confections from a reputable dessert shop.

The service from the waitstaff lacked enthusiasm. For example, throughout our dining experience, not once did the server inquire about our thoughts on the food. Moreover, their descriptions of the dishes were rather superficial, failing to delve into the origins of the ingredients and how the food and condiments should be paired to bring out the best flavors. This had a somewhat detrimental impact on the overall dining experience.

In conclusion, Odo exhibits great potential and certain elements of the dining experience, such as presentation and "utsuwa" integration, are truly remarkable. With some refinements in pacing, flavor depth, dessert offerings, and service consistency, Odo could ascend to even greater heights in the competitive realm of New York's upscale...

One of the most refined Kaiseki experiences I’ve had in the U.S.

Stopped by this past weekend for the six-course Kaiseki lunch, and it was spectacular. Kaiseki is less about bold innovation and more about precision, craftsmanship, and aesthetics—and that’s exactly what I sought during this meal. Rather than chasing surprises, I tried to observe Chef Hiroki Odo’s meticulous techniques and thoughtful presentations.

Chef Hiroki places a strong emphasis on utsuwa—the art of selecting tableware that enhances the visual and sensory experience of each dish. It was fascinating to see how each course embodied the characteristics of its vessel. The same dish, when served in a different bowl or plate, could feel like an entirely new creation (which he did for the entire meal).

The Sakizuke (amuse bouche) was a delicate fried tofu enveloped in a glossy gin-an sauce. At first, it seemed texturally redundant, but the uni and caviar, paired with the floral touch of shiso flowers, transformed it into something indulgent yet refreshing. The Saikyo miso followed, light and naturally sweet. There wasn’t much by way of garnish, but the finely diced onions embedded in the broth deepened its complexity and pushed the sweetness into a more nuanced, savory terrain.

Then came the Hassun, a trio of appetizers meant to capture the spirit of the season. I had high hopes for the grilled tachiuo, but while perfectly prepared, it was a bit too lean and didn’t carry the flavor I was hoping for. The Brussels sprouts dusted with dried shrimp were surprisingly good—crisp, funky, and balanced. But my favorite was the firefly squid: deeply smoky and rich, with a texture that hit that rare sweet spot between creamy and chewy. Absolutely addictive.

Entrées arrived together on a single tray—Chirashi Don and Wagyu Soba. The don was a simple but satisfying medley of chutoro, shima aji, and ikura. The chutoro wasn’t the most decadent I’ve had, but the shima aji—paired with finely diced shiso—was clean, bright, and beautifully layered. As for the soba, a dusting of sesame powder gave the broth a rounded nuttiness that hugged the tender wagyu slices. Shiso microgreens added a whisper of freshness without overwhelming the base flavors.

The Milk Ice Cream dessert. Divine. The ice cream was impeccably smooth and creamy, and the pastry crumbs, meringue bits, and rhubarb jam combo made for a perfect sweet-tart finish.

As expected, there were no shock-and-awe moments. Just quiet mastery from start to finish. For a Kaiseki lunch, it hit every note I wanted: grace, restraint, and technique executed with precision. Easily one of the best-value tasting menus I’ve had in...

The review is for a dinner for two at Odo Lounge, which started with a long awkward wait at the Hall, standing near a door. The hostess just went inside and disappeared for 10-15 minutes while we were standing. We were probably waiting for a group to leave, but nobody bothered to let us know. We were given the spiel before going through the main dining area behind the counter into the Lounge, which was beautiful, large and comfortable. The food was fantastic, as expected from a renowned Michelin-starred restaurant (two-starred, mind you!). We ordered the tasting menu and a couple of drinks. One of the drinks, Bees Knees, was not available because "persimmon pods are not in season", so they made us something similar, but still charged the $29 for specialty signature cocktail. It was a good drink, but probably not what the chef intended. If something on the menu is not seasonally available, it should not be on the menu. The Koshiagi sample was fantastic, the shabu shabu beef was extraordinary, and the sushi selection was good, albeit unremarkable (maybe, the New York Japanese scene had exposed us to high-quality omakase, and it's difficult to wow us with sushi. It has been done before, just not that day). The soft-serve dessert was an excellent ender to a delicious and satisfying meal. Throughout dinner, our server was not very attentive nor detailed with explaining our dishes. The other server in the Lounge was much friendlier and involved with the other guests. We may have just been unlucky to have an understudy or someone on their off day. When we asked for the check, the server acknowledged us, but after 10 minutes of him walking around, we had to ask him again. He said something like, "oh, yes the check" and came back after 5 more minutes with it. He let us know that the check did not include a credit card hold that was put to reserve the place, which made it all feel very transactional.

It all sounds very nit-picking, and it may be, especially considering the overall high quality of ingredients, decor, and preparation, but we expected a "wow" but only got "very good", add the clunky service, the weird dance with a reservation fee that's reversed a few days later, and the awkward wait... For a 2-star Michelin restaurant, and for the price, it was somewhat...