The story
At Odo, Chef Hiroki Odo offers a unique dining experience by serving traditional Kaiseki—a rule-bound Japanese meal—in a sophisticated, hidden speakeasy setting. The restaurant is located behind the bar, HALL, at 17 West 20th Street, requiring guests to enter HALL and ask the host to be seated. This secretive entry sets the stage for a meal that is both refined and unexpected.
Chef Hiroki Odo was born in Kagoshima Prefecture, Japan, and trained at Kyoto Wakuden, one of Japan’s most prestigious Kaiseki restaurants, founded in 1870. He later participated in the launch of Yakumo Saryo in Tokyo, an exclusive dining and tea house. In 2012, Odo moved to New York, where he earned a Michelin star as the head chef at Kajitsu, the first restaurant to introduce authentic Shōjin Cuisine in the U.S. In 2018, he opened his eponymous restaurant, Odo, which features a contemporary approach to Kaiseki cuisine. The restaurant earned its first Michelin star in 2020 and was elevated to two Michelin stars in 2023, a recognition it has held for three consecutive years.
Chef Odo firmly believes that what a person does today becomes the foundation of their tomorrow. He is actively working to make Odo a place for fostering culinary innovation and cultural exchange, hoping to inspire a new generation of up-and-coming chefs.
The menu at Odo evolves daily to reflect the hyper-seasonality of its ingredients. Chef Odo connects with local fishermen, butchers, and farmers from Japan and the East Coast to ensure the high standard of quality Kaiseki. The multi-course dinner includes courses such as Sakizuke (an appetizer that sets the tone), Otsukuri (assorted sashimi), Owan (a warm soup), Yakimono (a grilled dish), and Oshokuji (a rice course with miso soup and side dishes). Each course is defined by a particular cooking method, offering a delicate balance of texture, taste, and visuals.
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