Odo **
- Kira Jabri
- 1 day ago
- 3 min read
There were absolutely no misses at Odo. From the food to the hospitality, our experience was exceptional from beginning to end. It was also completely unique from many of our other dining adventures, so we will do our best to bring you along.
Odo is a two-Michelin-starred restaurant from Chef Hiroki Odo offering an intimate kaiseki experience. Kaiseki is a traditional Japanese multi-course meal built around seasonality, balance, technique, and presentation. Kaiseki is different then a Omakase and becoming very popular in NYC.
New York City is, of course, at the forefront of evolving dining experiences, and Odo takes the idea of a hidden restaurant to another level. Once inside, the space has a luxurious, speakeasy vibe. Trust us and just go. After our meal, we were graciously given a tour of the larger Odo space, behind the chefs counter, including the Odo lounge. There are hidden rooms, and at moments, it almost feels like wandering through an underground castle. The space is secretive, dramatic, and designed to make you feel as though you have been invited somewhere very few people know exists.
The food was just as impressive as the space. We started strong, and somehow everything just kept getting better. And we must stress, the bar started very high.
The Hassun, a presentation of seasonal small bites, was quite literally art on a plate. This was the kind of course where every bite demanded its own conversation. You taste something, look at one another, discuss it, and then move on to the next bite only to start the conversation all over again. We could not stop talking after each bite.
Then came the Takiawase, and presentation alone was a 10/10. Imagine, A5 Wagyu in an intensely aromatic truffle broth, simmering tableside in its own individual pot. Diners then dipped the Wagyu into a luxurious egg yolk. And the broth? Confession time, all three of us drank it directly from the bowl. Emma did the best with trying to use her spoon until the end but even the most etiquete concious kid has a limit. “Leave no broth behind” will added to our family slogans. It was kind of broth you wish you could bottle to take home.
Takiawase Takiawase Sakizuke
The savory progression eventually transitioned into the Oshokuji, traditionally the rice course of a kaiseki meal. At Odo, clay-pot-cooked rice was accompanied by house-made chilled soba noodles, continuing the balance between refinement and comfort that defined so much of the evening. Again, broth was drank from the bowl.
The sake pairing deserves its own mention because it was every bit as thoughtful as the food. One pour in particular stayed with us: Hakkaisan Yukimuro, a Junmai Daiginjo Genshu from Niigata that undergoes an extraordinary aging process in a traditional yukimuro, or snow-storage room. Rather than relying on conventional refrigeration, the sake slowly matures in the naturally cold environment created by snow. The result was beautifully smooth and elegant, with subtle fruit notes and a richness that made it one of those pairings we were still discussing after the glass was empty. We will be adding this to our collection to share with anyone nervous about trying sake.
Owan Shojin Oshokuji Mukozuke
We have our favorites in New York City, the restaurants we recommend not simply because the food is extraordinary, but because we know you will leave with a memory attached to the meal. Odo is 100% on that list.
We were absolutely delighted by Odo, and as a family that treasures the memories created around a remarkable table, this hidden New York City gem is an experience we cannot recommend highly enough.
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