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, Chef Koji Toyoda 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.
Koji Toyoda | Head Chef, Odo East Village
Koji Toyoda developed an early fascination with craftsmanship and was drawn to the culinary world by its ability to create immediate, tangible joy for others. He began his career in high school, working at an Italian restaurant, where hands-on experience in the kitchen led him to reflect more deeply on his path. Influenced by Japan’s culinary heritage—further heightened by the recognition of Japanese cuisine as a UNESCO Intangible Cultural Heritage—and his own background in judo, he chose to pursue Japanese cuisine professionally.
In his final year of high school, Toyoda independently reached out to a Japanese restaurant in Osaka and secured a position within a Michelin-starred group operating multiple establishments in the Kitashinchi district. Upon graduation, he joined the company full-time, where he spent over six years training across a wide range of disciplines, including kaiseki, kappo, sushi, tempura, soba, and oden. Starting from foundational roles such as dishwashing and kitchen maintenance, he advanced step by step through ingredient preparation to cooking, while also gaining experience in catering and formal tea gatherings. Working under different head chefs across multiple concepts, he developed both a broad technical foundation and the adaptability to perform in diverse environments.
During this period, the COVID-19 pandemic became a turning point. As the restaurant industry faced unprecedented disruption, Toyoda reassessed his career and began to question what it means to be a chef who can thrive in any environment, and what skills he needed to acquire moving forward.
Seeking further growth, he moved to a rapidly expanding hospitality company, where he served as head chef at a kappo-style restaurant. There, he spent approximately two years deepening his understanding not only of cooking, but also of organizational structure and management. He oversaw team operations, including scheduling and staff development, working closely with a young and dynamic team. This experience broadened his perspective from that of a craftsman to that of a leader responsible for both people and performance.
Through these experiences, Toyoda reaffirmed that his true focus lay in culinary expression. With a strong desire to challenge himself internationally, he joined the New York expansion project of the historic Nagoya-based Japanese restaurant Kawabun, where he was selected as a core opening team member. While awaiting his visa, he trained at the main location in Japan, refining his skills with an eye toward operating abroad.
After relocating to the United States, he contributed to the launch of Kawabun’s New York restaurant as a sous chef. However, due to changing business conditions, the restaurant ultimately closed, requiring him to seek a new path under unforeseen circumstances.
In January 2025, Toyoda joined Odo and officially became part of the team in March. After further honing his skills as a sous chef, he now serves as Head Chef of Odo East Village.
At Odo East Village, Toyoda leads a culinary approach that blends the refinement of kaiseki with the accessibility of an izakaya, while embracing a fully gluten-free framework—an innovative direction that expands the possibilities of Japanese cuisine. Despite the increasing diversity of ingredients and techniques in today’s culinary landscape, he places strong emphasis on preserving the integrity of each dish as an expression of Japanese cuisine. Rather than prioritizing novelty or visual impact alone, he focuses on achieving a natural harmony in which every element of a dish has meaning and purpose.
While drawing on his own experiences and individuality, Toyoda works within the philosophical framework established by Chef Odo, striving to deliver his fullest expression within that context. Even as head chef, he remains committed to continuous growth within his current environment.
Looking ahead, Toyoda aims to share the evolving potential of Japanese cuisine with a broader global audience. Grounded in tradition yet responsive to changing times and environments, he seeks to contribute to the creation of new value in Japanese cuisine on both domestic and international stages.