About the Chef
Chef Hiroki Odo was born in Kagoshima Prefecture, Japan. After training at Kyoto Wakuden, one of Japan’s most prestigious Kaiseki restaurants, founded in 1870, Odo participated in the launch of Yakumo Saryo in Tokyo, now a highly acclaimed, exclusive dining and tea house. In 2012, Odo moved to New York and won a Michelin Star as the head chef at Kajitsu, the first restaurant to introduce authentic Shōjin Cuisine (a type of vegan cooking that originates in Zen Buddhism) in the U.S. In 2018, Odo became independent and opened his eponymous restaurant, odo, featuring a contemporary approach to Kaiseki cuisine. He also opened his HALL, featuring creative cocktails and a wagyu hamburger menu. In 2020, in the midst of the pandemic, he launched SUSHI MUSE, a sushi delivery service, and THE GALLERY by odo opened in 2021 as a creative zone with the unique concept of fusing cuisine and art (or “interfacing between food and art”). In 2023 he opened odo Lounge as his latest concept of a speakeasy and exclusive bar. Odo currently operates all five of these distinctively unique establishments in Manhattan. He is a Japanese Cuisine Goodwill Ambassador (⽇本⻝普及親善⼤使 ) appointed by the Ministry of Agriculture, Forestry and Fisheries (MAFF) of Japan since 2023.
“ What we do now will become the foundation for tomorrow.”
Our Philosophy
At odo, the core brand of Chef Hiroki Odo, the celebrated artist expects to provide the unexpected by offering Kaiseki — a traditional Japanese dinner governed by well-established rules —at an upscale, tucked-away speakeasy.
Firmly believing that what a person does today becomes the foundation of their tomorrow, he is actively working on making odo a place for fostering culinary innovation as well as cultural exchange, which he hopes will inspire a new generation of up-and-coming chefs.
Because Kaiseki involves many dishes that are freshly prepared with carefully sourced seasonal ingredients, Chef Odo connects with local fishermen, butchers, and farmers to make sure that he is able to maintain the high standard of quality Kaiseki, that it is known for around the world.
But, living in New York City and becoming familiarized with its unique form of culture — one that results from a fusion of countless influences from around the world — persuaded the chef to offer traditional Japanese cuisine in a modern, sophisticated setting.
