About Odo East Village
Blending the refined seasonality and technique of traditional kaiseki with the warmth, spontaneity, and casual charm of an izakaya, Odo East Village reimagines Japanese dining for a new generation. With just 24-seats, the space invites discovery and spontaneity in a setting that is sophisticated yet warm, energetic, and thoughtfully rooted in Japan’s storied rice culture.
At the heart of this new expression is rice, not merely as an ingredient, but as a symbol of cultural heritage and creative possibility. The à la carte menu is centered on rice in its many forms: grains, noodles, flours, fermented seasonings, and more. Drawing inspiration from Chef Odo’s Shojin Ryori roots and his ongoing research into rice as a culinary and cultural cornerstone, every dish is naturally gluten-free, crafted with such precision and flavor that diners may not even notice.
Dishes offer an elevated yet approachable experience in which high-quality, highly seasonal ingredients shine without pretense. The menu evolves with the seasons and Chef Odo’s inspiration, from delicate small plates to satisfying mains, all thoughtfully designed to pair with a curated beverage program. The drinks list will include an extensive sake selection from across Japan as well as rice shochu, innovative rice-based libations such as rice beer will also feature prominently.
About Chef Hiroki Odo and Sky Blue Hospitality
Chef Hiroki Odo is the founder and executive chef behind some of New York City’s most acclaimed Japanese dining destinations. Born and raised on Nagashima Island in Kyushu, Japan, Chef Odo graduated from Fukuoka Culinary Academy in 2004 and spent over a decade refining his skills in traditional kaiseki kitchens across Kyoto, Nagoya, and Tokyo. His early New York tenure included leading the Michelin-starred, plant-forward restaurant Kajitsu, where he earned acclaim for his precise, ingredient-driven cooking.
In 2018, Chef Odo launched the first concept of his own: Odo, an intimate kaiseki chef’s counter in Manhattan’s Flatiron District. odo quickly earned a three-star review from The New York Times’ Pete Wells, and within its first year of eligibility, received a Michelin star. The restaurant maintained its Michelin star status through 2022 and was elevated to two Michelin stars in 2023, a distinction it has held consecutively through 2025. The restaurant has also been named one of The New York Times’ Best New Restaurants and one of Esquire’s Best U.S. Restaurants.
Chef Odo’s culinary philosophy is deeply influenced by the natural abundance of his home island, where farming and fishing shaped his reverence for sustainability, seasonality, and the integrity of ingredients. Renowned for his mastery of dashi and vegetarian-forward flavor building, Odo’s cuisine marries technical precision with a poetic respect for nature’s rhythms.
Odo East Village is the latest concept under Sky Blue Hospitality, the parent company behind Odo and its growing family of thoughtfully curated dining experiences, which include THE GALLERY by Odo, Odo Lounge, HALL, and Sushi Muse. Each concept reflects Chef Odo’s dedication to refined Japanese cuisine, elegant design, and immersive hospitality.