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Odo

@odo.nyc

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Japanese Kaiseki restaurant by Chef Hiroki Odo in NYC Flatiron District.
⭐️⭐️ Michelin
⭐️⭐️⭐️ @nytimes Review & Best New Restaurant

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Every month and every week, we ask the kitchen one question: what’s the “shun”?

The Japanese term Shun (旬) is the fleeting moment when an ingredient reaches its absolute peak — peak flavor, peak aroma, peak vitality. It’s the heartbeat of the kaiseki counter at Odo (@odo.nyc), and now it flows into the cocktail glass at Odo Lounge (@odo.lounge.nyc), where our Shun Cocktail series puts the produce front and center — never the back seat.

Currently, it’s finger lime — a fruit that carries its own caviar. Tart, green, with a whisper of herbal bitterness. So we turned to a classic: the Last Word.
But instead of rebuilding it, we let the fruit do the work. A cedar gin from California, a locally made green herbal liqueur in place of Chartreuse — and the finger lime’s character already woven into every sip. A classic, stripped down to match the season.

Here for a week or two more. Come taste it while it’s shun.

Let us hear what ingredients you want to find in our future Shun cocktails.

#shuncocktail @odo.lounge.nyc @odo.nyc @o.d.o_ny @nerdyharrybartending taken in New York, New York by @odo.nyc

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a day ago

THE CULINARY EXHIBITION SERIES

A continuing platform at THE GALLERY by Odo — where Japan’s finest chefs create, exhibit, and leave something behind.
The first installment, the Spring 2026 Ramen FeeL @daisukewatanabefeel residency, is still on the menu today. The second installment opens September 29, presented by Yoshoku Nakago @yousyokuyanakago.

A series, not a single night.

THE GALLERY by Odo
📍 17 West 20th Street, New York, NY 10011

Reservations and full details to follow. taken in New York, New York by @odo.nyc

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8 days ago

“My desire was to create a space to present a project that fused art and food culture.”
-Hiroki Odo @odo.nyc, @the.gallery.nyc
Chef and Restaurateur

🎧 Listen with our new audio feature.

#TheIroha #HirokiOdo #odo #kaiseki by @odo.nyc

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9 days ago

Today marks the opening of the special exhibition, “how many more times will I watch the full moon rise?” at THE GALLERY by Odo/HALL/Odo Lounge.

Last night, in the quiet stillness of the gallery, we prepared the space. As we carefully arranged the exhibition, including the newly published English edition of his autobiography, we were reminded of the profound depth of his art and philosophy.

The exhibited photographs wonderfully capture his many facets—revealing his rich expressions as an artist, a musician, and deeply as a human being. Furthermore, the vinyl records of his released works on display not only evoke the memories of his beautiful music, but also highlight the extraordinary artistic quality of their covers.  
We hope this space serves as a serene sanctuary to remember his journey and celebrate his magnificent life and legacy.

We look forward to welcoming you.

■ Dates: Tuesday, September 22 – Sunday, September 27
■ Location: THE GALLERY by Odo @the.gallery.nyc
17 W20th St., New York, NY 10011

Artwork and the playlist are on at HALL @hall.nyc and Odo Lounge @odo.lounge.nyc

* Please check the link in our bio for visiting hours and further details.

@skmtgram @the.gallery.nyc @odo.nyc @o.d.o_ny @hall.nyc @sambett taken in New York, New York by @odo.nyc

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12 days ago

Kanmi (Dessert) from our July menu.
A whimsical citrus confection marrying Eastern traditions with modern textures.
Presented inside a hollowed lemon “kiln” shell, this refreshing finale cleanses the palate with layers of bright and creamy indulgence. Smooth milk ice cream is paired with an lemon white-bean (anko) cream sauce, then contrasted with crisp baked crumble, refreshing lemon-mint jelly, fresh mint, and lemon zest for a conclusion that is both light and satisfying.

@odo.nyc @o.d.o_ny @annn.nyc taken in New York, New York by @odo.nyc

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24 days ago

Gohan (Rice) from our July menu.

The comforting finale of seasonal harvest, prepared to order in a clay pot.
Cooked traditionally in an earthenware clay pot (donabe), our signature kamameshi celebrates deep, rustic nourishment. Succulent eel is steamed with earthy burdock root and carrot, infusing every grain of rice with rich, savory depth. The dish is garnished with shishito pepper, delicate shredded egg crepe, and kinome leaf for a heartwarming close to the savory menu.

#Odo #Kaiseki
@odo.nyc @o.d.o_ny taken in New York, New York by @odo.nyc

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a month ago

We are delighted to share that our workshop series, “ZEN and SHOJIN RYORI: ‘Everyday Is A Good Day’ – Connecting through Meditation and Mindful Eating,”is back to Odo Lab at THE GALLERY by Odo @the.gallery.nyc .
Thank you to everyone who joined us for our previous sessions—your enthusiasm and support continue to inspire us.  This workshop offers an authentic experience to stop, reflect, and renew yourself to step fully into the richness of your life in our world of busyness today, of more, faster, better in New York City.  Each session features a different Zen teaching inspired by a unique Zen quote, followed by a guided Zen meditation. You will then be invited to savor Shojin Ryori, or plant-based breakfast, crafted by Chef Hiroki Odo @o.d.o_ny , as well as freshly hand-whisked Matcha Green tea and Japanese sweets.

Our next session will take place on Sunday, September 13th, 2026, at 9:30 a.m.
 Tickets are currently available for the September 13th, 2026 session.

======
Theme of the Month:
“ Joshu’s ‘Wash Your Bowl’ “　趙州洗鉢
The Gateless Gate, Case 7 ======

Location: THE GALLERY by Odo (17 West 20th Street, New York, NY 10011) Duration: 135 minutes Price: $130.65 (Including taxes & fees) * We are pleased to offer a preferred rate of $117.45 for guests paying with a Mastercard.

Reserve via link in our bio or at the URL below:
https://www.odo.nyc/zen-shojin taken in New York City by @odo.nyc

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a month ago

Some of the best dinners in Manhattan end with a door most people never open.

You know Odo @odo.nyc — the quiet kaiseki counter off 20th Street where Chef Hiroki Odo @o.d.o_ny earned two Michelin stars by cooking the seasons with almost monastic precision. But if you’ve only ever sat at the chef’s counter, you’ve been missing the second act.

Walk to the back of the room and there it is: a door, slightly ajar, leading somewhere the menu doesn’t mention. Through it is Odo Lounge @odo.lounge.nyc — a pocket-sized speakeasy the Chef created to host the people he’s most grateful for. It’s so discreet that even devoted Odo regulars discover it by rumor. 
Inside: a bar wrapped around a tatami mat, flights of rare Japanese whisky, Japanese mixology cocktails with seasonal ingredients after dark, and art on the walls that’s not for the faint of heart.

But the real secret? The full dinner menu is served here. Chef Odo’s sushi selection, his signature Japanese dishes — plated with the same hands that cook in the main dining room, minus the reservation stress, plus the thrill of finding the place.

And here’s the part most people get wrong: you don’t need a seat at Odo to get in. The Lounge has its own reservation system — book it directly, no kaiseki reservation required. Or, if you’re walking through the Flatiron and fortune smiles, just walk in when a seat is open.

The door in the back of Odo isn’t the way out. It’s the way in.

📍 Odo Lounge — 17 W 20th St, behind Odo 🔗 Separate reservations: link in bio taken in New York, New York by @odo.nyc

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a month ago

Soba from our July menu.
An exhilarating noodle course designed to refresh and revitalize.
Offering a bright transition in the tasting journey, this chilled noodle dish brings forward the sweet, tender delicacy of hairy crab tossed in a sesame-vinegar sauce. The soba is layered with ocean-fresh shredded sea lettuce (aosa) and an aromatic botanical medley of daikon sprouts, chives, micro shiso, shredded green onion, sesame, and a gentle kick of shichimi pepper to clear and reset the palate.

#Kaiseki #Soba
@odo.nyc @o.d.o_ny taken in New York, New York by @odo.nyc

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a month ago

Our team at Odo @odo.nyc is excited to announce the next SWEETS by Odo, our monthly dessert-focused pop-up curated by Executive Chef Hiroki Odo and led by Executive Pastry Chef Yoshie Nakanishi.

With decades of experience under her belt, Chef Nakanishi presents a decadent yet refined lineup as below! New event dates have just been released:

Saturday, September 5 Sunday, September 6 
* September Line-up
 Sake Kasu Roll Cake Sake kasu ganache whipped cream, yuzu crémeux, rice flour sponge cake, genmaicha chocolate Contains: Alcohol  Pear, Anise & Honey Mousse Anise-infused pear gelée, honey yogurt mousse, génoise sponge, white chocolate, shortbread cookie  Grape & Plum Tart Fresh grapes and plums, blackcurrant jam, pistachio biscuit Contains: Almonds, Pistachios  Chestnut Pavlova Meringue, chestnut cream, blackcurrant jam, whipped cream, vanilla mousse, blackcurrant pate de fruits   Chocolate Madeleine Orange- and rum-flavored chocolate madeleine filled with hazelnut gianduja Contains: Almonds, Hazelnuts, Alcohol

We will again feature five different sweets paired with a complimentary welcome drink and your choice of a cocktail or mocktail. All five sweets will be completely new from those served in past months—so whether you missed the first event or joined us last time, you’ll be treated to a fresh and beautifully crafted experience. Additional beverages will be available à la carte from a thoughtful beverage program curated by the Odo team - designed to complement the sweets without taking the spotlight away from the delicacies being served.

SWEETS by Odo will take place inside HALL (www.hall.nyc : 17 West 20th Street, New York, NY), our copper-toned space with a vintage ambiance. Enjoy an intimate dessert experience surrounded by warm wood accents and antiques salvaged from a 1905 church on the Upper East Side.

Tickets are on sale via TOCK, priced at $88 per guest.

Reserve your seat via link in our bio or at the URL below:

https://www.exploretock.com/odo-new-york/event/620216/sweets-by-odo-september

#sweetsbyodo @odo.nyc @hall.nyc @o.d.o_ny @parfumgateau taken in New York, New York by @odo.nyc

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a month ago

Takiawase (Simmered Course) from our July menu.

Served intimately in a classical paper hot pot, this simmered course balances rich indulgence with refreshing garden acidity. Wagyu beef shabu-shabu melts effortlessly alongside summer tomato, lettuce, and fresh basil, all enveloped in a deeply fragrant, umami-rich broth that is elevated by the aroma of earthy truffle.

#Odo #kaiseki
@odo.nyc @o.d.o_ny taken in New York, New York by @odo.nyc

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a month ago

Hassun course from our July menu.

A culinary tapestry honoring the festive Tanabata season.

Presented with a celebratory Tanabata ribbon garnish, this elaborate platter guides you through a miniature landscape of seasonal flavor profiles. Each bite captures a distinct culinary technique, balancing fermentation, gentle warmth, and natural sweetness:

* Koji miso-marinated grilled salmon brightened with homemade yuzu kosho
* Red seabream ura-maki sushi wrapped with sesame and shiso leaf, topped with salmon roe
* Egg tofu layered with rich sea urchin, eggplant purée, and kinome
* Edamame satsuma-age (deep-fried fish cake) dusted with savory curry salt
* Namafu (fresh wheat gluten) glazed in sansho miso and sesame
* Miso-marinated tofu paired with snow peas, shaved bonito, and homemade chili oil
* Crisp mountain yam tempura and sweet peach with white sauce and shiso flower buds

@odo.nyc @o.d.o_ny #kaiseki taken in New York, New York by @odo.nyc

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2 months ago