Odo Reservations

Chef Hiroki Odo trained at Kyoto Wakuden, one of Japan's most prestigious kaiseki restaurants, before moving to New York in 2012 and earning a Michelin star at Kajitsu. He opened Odo in 2018 and earned two Michelin stars in 2023, a designation held for three consecutive years. The kaiseki counter is tucked behind a cocktail bar, closed off to foster intimacy, with a singular tasting menu built around seasonal ingredients sourced from local fishermen, butchers, and farmers. From broth with tilefish and locally grown yuzu to house-made soba noodles with salmon roe, the cooking is vibrant, precise, and deeply sourced. Tock and OpenTable, 30 days out.