Paring Ideas

From o d o

KOIMARI "TROPICAL"  JUNMAI DAIGINJO

Herb roast beef / Wagyu soft jerky / Pork and foie gras pâté de campagne / Fried horse mackerel with plum shiso / Bluefin tuna  / Crab with shiraae sauce / Apple salad with yogurt and sake lees sauce

MITSUTAKE "CRISP" JUNMAI DAIGINJO

Chirashi sushi / Seared mackerel / Striped horse mackerel / Salmon roe / Pickled myoga / Sauteed bamboo shoots / Boiled tiger prawn 

YANO "UMAMI" AGED KIMOTO JUNMAI

Raisin butter macaroon / Cinnamon pain d'épices / Porcini bacon cannulae / Smoked onion and turnip dauphinoise / Salmon cheese pie / Taro potato dengaku / Tamagoyaki Japanese egg omelet 

Chefs

  • Executive Chef/Owner

    Born in Kagoshima Prefecture, Chef Odo began his culinary journey by attending Fukuoka Culinary Academy, graduating in 2004. He studied at renowned restaurants in Kyoto and Tokyo before moving abroad and helming the Michelin starred restaurant Kajitsu. In 2018, he began his own venture, opening his kaiseki restaurant in Flatiron eponymously named o d o. In March of 2019, four months after opening, he was awarded three stars in The New York Times. In the same year, o d o was awarded Best Restaurant of the Year by the New York Times as well. In October of 2019, o d o was also awarded its first Michelin Star and has since been recognized as one of the top 20 restaurants in the country by Esquire Magazine.

  • Executive Culinary Director

    Born and raised in Yamagata Prefecture, Chef Manabu specialized in Kaiseki cuisine during his studies at culinary school in Miyagi. He continued his training at various highly regarded restaurants in Tokyo, Taiwan and even competed in Japan's highly regarded Chef competition, RED (Ryourinin's Emerging Dream). Chef Manabu decided to challenge himself and come to the United States to work at restaurants like MIFUNE, Toriko, Uchu and now stands as the Executive Culinary Director at o d o.