Solid good kaiseki experience but they didn’t wow me.
Suzana Kedron
A solid omakase experience. We paired it with the premium pairing which was a nice added touch. As with an omakase experience some dishes were better than others but over all a solid experience. I was disappointed though that there was not a special dish not on the menu from the chef. When you pay such a sum you would expect a surprise dish or two and there was zero of that happening.
Our server was knowledgeable about the dishes and the pairings. The chefs were good but seemed soulless. They did not crack a single smile and their behavior was very rigid which is I guess what you want from your kitchen crew. However I would have loved to have seen a peek of personality.
GT NY
The service is top notch but the food is not memorable. At times expensive things like uni that may stand out alone are thrown into a medley that mushes their flavors into boredom. If the food cost $50 it might get 3.5 to 4 stars from me but at this price or even half the price there are so many better restaurants in the city. Michelin got this one wrong.
Ash Li
The food is fresh and well-balanced, and the service is excellent. I love the seasonal selections on the menu and the yuzu sake. The place is filled with the inviting aromas of delicious food and sandalwood. After the meal, I leave with a satisfied mood and stomach!
Alexander Kang
Odo-san provides an excellent experience from top to bottom. This is one of the top kappo restaurants in the city.
Steven Truong
The food wasn't bad but it wasn't good. The dessert was the best dish but that's still being generous
George Lagoudakis
A rare gem redefining Asian fine dining.
Odo is not just a restaurant — it’s an experience. The cuisine is deeply inspired by Asian traditions but boldly steps beyond anything conventional. Every dish feels like a thoughtful composition, balancing precision, emotion, and storytelling.
This isn’t the kind of meal you’ve had before — it’s intimate, unexpected, and quietly revolutionary. From the serene atmosphere to the impeccable execution, odo delivers a world-class experience that rightfully earns its place in all major global culinary guides.
A must-visit for anyone who seeks more than just a great meal — this is artistry on a plate.
Jea Kim
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 recent memory.
Jesse
Hands down the MOST delicious tasting experience I've had in NYC. And this is coming from a harsh rater. By far the best food there is. I had the tasting menu
Amerigo Valenti
First time trying a 2 star Michelin restaurant. I chose to try the lunch menu, and was not disappointed. I’ve been only once to Japan but this honestly felt like I traveled back for lunch. Not only it was very authentic as you would expect it to be but it also presented flawlessly combined ingredients that carried unique flavor profiles.
The textures were always on point and the memories of the sea came flashing into my head everytime I took a bite of the appetizer (my personal favorite dish). The service was impeccable, describing each plate perfectly and I truly enjoyed watching the chefs at work. The atmosphere is very private and quiet allowing guests to have the proper amount of space between parties, allowing this sense of being in your own bubble.
A great choice for someone looking for a very special dining experience.
Amazing food, service and intimate counter experience.
C
The service and ambiance were excellent, and the presentation of the dishes was beautiful. However, the flavors were rather average and somewhat unbalanced.
Jackie Chen
Spectacular lunch experience. The wagyu melted like butter, and the white miso soup was extremely comforting. Dessert with the milky ice cream and pastry flakes was a great closer.
Lissarette Nisnevich
⭐⭐⭐⭐⭐ Odo is an absolute gem! From the moment you walk in, you’re transported to a serene and meticulously curated experience. The Japanese-inspired dishes are presented with such care and artistry that it’s clear every detail has been thoughtfully considered. The pacing of the meal was perfect, and the staff made me feel genuinely valued. If you’re looking for an unforgettable dining experience, Odo delivers in every way. I can’t wait to return!
Aditya Saraf
Very creative and unusual dishes, at least for me. I loved several of these, including the chawanmushi with uni and the dessert. Some dishes were not my favorite, but they were all well executed. Would recommend for uniqueness, but expect the food to be more experimental.
Solid good kaiseki experience but they didn’t wow me.
A solid omakase experience. We paired it with the premium pairing which was a nice added touch. As with an omakase experience some dishes were better than others but over all a solid experience. I was disappointed though that there was not a special dish not on the menu from the chef. When you pay such a sum you would expect a surprise dish or two and there was zero of that happening.
Our server was knowledgeable about the dishes and the pairings. The chefs were good but seemed soulless. They did not crack a single smile and their behavior was very rigid which is I guess what you want from your kitchen crew. However I would have loved to have seen a peek of personality.
The service is top notch but the food is not memorable. At times expensive things like uni that may stand out alone are thrown into a medley that mushes their flavors into boredom. If the food cost $50 it might get 3.5 to 4 stars from me but at this price or even half the price there are so many better restaurants in the city. Michelin got this one wrong.
The food is fresh and well-balanced, and the service is excellent. I love the seasonal selections on the menu and the yuzu sake. The place is filled with the inviting aromas of delicious food and sandalwood. After the meal, I leave with a satisfied mood and stomach!
Odo-san provides an excellent experience from top to bottom. This is one of the top kappo restaurants in the city.
The food wasn't bad but it wasn't good. The dessert was the best dish but that's still being generous
A rare gem redefining Asian fine dining.
Odo is not just a restaurant — it’s an experience. The cuisine is deeply inspired by Asian traditions but boldly steps beyond anything conventional. Every dish feels like a thoughtful composition, balancing precision, emotion, and storytelling.
This isn’t the kind of meal you’ve had before — it’s intimate, unexpected, and quietly revolutionary. From the serene atmosphere to the impeccable execution, odo delivers a world-class experience that rightfully earns its place in all major global culinary guides.
A must-visit for anyone who seeks more than just a great meal — this is artistry on a plate.
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 recent memory.
Hands down the MOST delicious tasting experience I've had in NYC. And this is coming from a harsh rater. By far the best food there is. I had the tasting menu
First time trying a 2 star Michelin restaurant. I chose to try the lunch menu, and was not disappointed. I’ve been only once to Japan but this honestly felt like I traveled back for lunch. Not only it was very authentic as you would expect it to be but it also presented flawlessly combined ingredients that carried unique flavor profiles.
The textures were always on point and the memories of the sea came flashing into my head everytime I took a bite of the appetizer (my personal favorite dish).
The service was impeccable, describing each plate perfectly and I truly enjoyed watching the chefs at work. The atmosphere is very private and quiet allowing guests to have the proper amount of space between parties, allowing this sense of being in your own bubble.
A great choice for someone looking for a very special dining experience.
Restaurantji Recommends
Amazing food, service and intimate counter experience.
The service and ambiance were excellent, and the presentation of the dishes was beautiful. However, the flavors were rather average and somewhat unbalanced.
Spectacular lunch experience. The wagyu melted like butter, and the white miso soup was extremely comforting. Dessert with the milky ice cream and pastry flakes was a great closer.
⭐⭐⭐⭐⭐
Odo is an absolute gem! From the moment you walk in, you’re transported to a serene and meticulously curated experience. The Japanese-inspired dishes are presented with such care and artistry that it’s clear every detail has been thoughtfully considered. The pacing of the meal was perfect, and the staff made me feel genuinely valued. If you’re looking for an unforgettable dining experience, Odo delivers in every way. I can’t wait to return!
Very creative and unusual dishes, at least for me. I loved several of these, including the chawanmushi with uni and the dessert. Some dishes were not my favorite, but they were all well executed. Would recommend for uniqueness, but expect the food to be more experimental.
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