Odo

Odo, contemporary kaiseki by Chef Hiroki Odo in Manhattan

Odo is the flagship restaurant of Chef Hiroki Odo, an establishment serving kaiseki—a traditional Japanese dinner governed by established rules—in a sophisticated, hidden speakeasy setting. The venue is located behind the bar HALL, at 17 West 20th Street, New York. To enter, guests must go into HALL and ask the host to be seated.

Chef Hiroki Odo's Career

Hiroki Odo was born in Kagoshima Prefecture, Japan. He trained at Kyoto Wakuden, one of Japan's most prestigious kaiseki restaurants, founded in 1870. He later took part in the opening of Yakumo Saryo in Tokyo, a highly acclaimed, exclusive tea house and restaurant. In 2012 he moved to New York and earned a Michelin star as head chef at Kajitsu, the first restaurant to introduce authentic shōjin cuisine—vegan cooking originating in Zen Buddhism—in the United States.

In 2018 he became independent and opened his eponymous restaurant, Odo, with a contemporary approach to kaiseki cuisine. In 2020 he received a Michelin star in his first year of eligibility. In 2023 he earned two Michelin stars, a recognition he maintained for three consecutive years (2023, 2024 and 2025).

Concepts and Establishments in Manhattan

Chef Odo has developed several culinary concepts that he currently operates in Manhattan, six distinct establishments in total:

• Odo: flagship contemporary kaiseki restaurant, reservation-only.
• HALL: bar with creative cocktails and a wagyu hamburger menu.
• SUSHI MUSE: sushi delivery service, launched in 2020 during the pandemic.
• THE GALLERY by Odo: creative space opened in 2021 that fuses cuisine and art.
• Odo Lounge: exclusive speakeasy-style bar, opened in 2023.
• Odo East Village: opened on February 1, 2026, introducing the "Kaiseki Izakaya" concept, which distills the precise techniques of high-end kaiseki into a warm, approachable, and entirely gluten-free à la carte format.

Philosophy and Culinary Approach

Odo's approach relies on the careful selection of seasonal ingredients and close collaboration with trusted fishermen, butchers, and farmers from Japan and the U.S. East Coast. This dedication seeks to ensure that each dish is prepared fresh, with exceptional quality and authenticity. Chef Odo combines Japanese tradition with the New York cultural environment, the result of a fusion of countless influences, to offer traditional Japanese cuisine in a modern and sophisticated setting.

The company states that its goal is to make Odo a space for fostering culinary innovation and cultural exchange, with the hope of inspiring new generations of chefs. The principle of "omotenashi," the Japanese concept of selfless hospitality, guides the attention to detail for the guest's comfort and satisfaction.

Recognitions and Institutional Work

Chef Hiroki Odo is a Japanese Cuisine Goodwill Ambassador (日本食普及親善大使), appointed by the Ministry of Agriculture, Forestry and Fisheries (MAFF) of Japan since 2024.

Services and Experiences

Odo offers a dining experience based on kaiseki, with menus that reflect the abundance of each season. The flagship restaurant operates exclusively by prior reservation. Odo Lounge service is available Tuesday through Sunday, from 5:30 PM to 9:30 PM (last seating). The website also mentions Odo at Home, SWEETS by Odo, Odo Lab, and a news and events section, which are part of the company's brands and activities.

Team and Career Opportunities

The company seeks to bring on passionate people who wish to be part of its team and learn about the essence of Japan. Those interested can send their resume to the email address listed in the contact section.

Location and Contact

17 West 20th Street, New York, NY 10011