Odo

The launch event for “The Pinnacle of Ramen Gastronomy” on May 12 with Chef Daisuke Watanabe and Chef Hiroki Odo is officially SOLD OUT. Thank you for the overwhelming support. However, we want to clarify an important point: The collaboration residency itself is NOT sold out. From May 15 through June 13, Chef Watanabe will continue his residency inside THE GALLERY by Odo kitchen in New York City, serving a special collection of three ramen creations throughout regular business hours. No special tickets. No separate event links. Simply reserve your table through OpenTable and enjoy the collaboration as part of our regular menu. We currently have plenty of seating available during the residency period and would love to welcome you. For those who missed the launch event — this is still your opportunity to experience one of the most exciting ramen collaborations in New York this season. 🍜 May 15 – June 13 📍 THE GALLERY by Odo 🍜 Reservations via OpenTable …And this may not be the end. 👀 We might be planning another surprise special event during the residency. Stay tuned and keep checking our updates for announcements, limited offerings, and more ramen moments to come. 🍜 Residency details and reserve: https://www.odogallery.nyc/news/ramenfeel-chefwatanabe @ramen_feel @the.gallery.nyc @odo.nyc @o.d.o_ny @marukomeus @shutaaoki.official

May 4, 2026.
The legend has landed in New York City. Chef Daisuke Watanabe @ramen_feel begins the journey at THE GALLERY by Odo @the.gallery.nyc . 🍜 May 5, 2026. Ideas, ideas, and more ideas! 💡 Two masters at work: Chef Daisuke Watanabe @ramen_feel and 2-Michelin starred Chef Hiroki Odo @o.d.o_ny @odo.nyc are merging their worlds to create the “Pinnacle of Ramen Gastronomy”. Watch as true expertise collides to birth something entirely new. While the May 12 event is now fully sold out, reservations for Chef Watanabe’s residency (May 15–June 13) are now open. Guests can book via OpenTable, where the menu will feature a selection of three distinct ramen offerings. Link in our bio. @ramen_feel @the.gallery.nyc @odo.nyc @o.d.o_ny @marukomeus @mastercard @priceless #ramen #ramenfeel #odo #thegallerybyodo

The impossible becomes possible in New York. 🍜 In Japan, Chef Daisuke Watanabe’s Ramen FeeL (@ramen_feel ) was a phenomenon—defined by seats that sold out in minutes and a level of devotion rarely seen. After shuttering his doors at the height of his success in early 2026 to further evolve his craft, the question was: Where next? The answer is New York. Hosted by 2 Michelin-starred Chef Hiroki Odo of restaurant Odo (@odo.nyc ) , we are proud to present a historic residency marking the next frontier of Ramen Gastronomy at Odo’s sister next-door restaurant THE GALLERY by Odo (@the.gallery.nyc ). This isn’t just a pop-up; it’s the world premiere of the Artisanal Miso Ramen. Conceived exclusively for this New York moment and never before served in Japan, this bowl translates Watanabe’s technical rigor into the soulful, time-honored flavors that earned him Japan’s unwavering devotion. To bring the menu Chef Watanabe envisioned to life, Marukome @marukomeus —backed by 170 years of miso-making and fermentation expertise—supported the process through its “Marukome Design” concept, creating a fully customized miso tailored specifically for this collaboration. Chef Watanabe’s signature Shio Ramen will begin to be available on May 15. The Details: Exclusive Launch Event: May 12 (Ticketed) Limited Residency: May 15 – June 13 (OpenTable regular reservation) Location: THE GALLERY by Odo (17 W 20th St) Guests who book a seat via Mastercard platform with their Mastercard will receive a special gift. Mastercard is an official partner of Odo / THE GALLERY by Odo. Find details of events via link in our bio. (The ramen photo in this post is Chef Watanabe’s Shio Ramen. Not Miso Ramen. He will reveal his Miso Ramen on May 12th.) @ramen_feel @marukomeus @the.gallery.nyc @odo.nyc @o.d.o_ny #ramen #mastercard

Owan - Le dashi, l'âme et le cœur de la cuisine japonaise Tofu au sésame grillé, miso saikyo -------‐- Owan - Dashi, the heart of Japanese cuisine Grilled Sesame Tofu, Saikyo Miso

New faces at Odo Lounge. 🧊 Lead Bartender Harry Kaufman @nerdyharrybartending presents a new collection of cocktails rooted in the hyperseasonal kaiseki philosophy of Chef Hiroki Odo @odo.nyc . Using rare Japanese ingredients and precise craft, these additions bring the essence of Odo to the glass. Visit us to explore the new menu. Detailed introductions coming soon. #OdoLounge #Kaiseki #JapaneseMixology @odo.nyc @odo.lounge.nyc @o.d.o_ny

Sakizuke - Premier plat du kaiseki, conçu pour éveiller délicatement l'appétit. 1, Soup de fruits de mer 2, Salade de crevettes & Saint-Jacques, sauce aux petits pois --------------- Sakizuke - The opening dish of kaiseki, designed to gently awaken the appetite. 1, Seafood Soup 2, Shrimp & Scallop Salad, with Green Pea Sauce

Mastery in motion. Visiting Chef Watanabe @ramen_feel crafts his legendary noodles from scratch, meticulously adjusting his technique to account for NYC’s specific water and humidity. Every step—mixing, kneading, and cutting—is part of his search for the perfect bowl he is proud to serve. Nothing to hide, and everything to savor. @ramen_feel @odo.nyc @o.d.o_ny @the.gallery.nyc @marukomeus

Celebrate Mother’s Day at home with a refined seasonal experience from Chef Hiroki Odo. 🌸 Introducing the limited-time Mother’s Day Bento by Odo — thoughtfully crafted with premium ingredients and the precision of a two-Michelin-starred kitchen. Featuring: • Seasonal Chirashi • Wagyu Hamburg Steak • Chicken Nanban • Tamagoyaki • Seasonal grilled fish and meat • And an assortment of traditional Japanese side dishes Available exclusively on May 9 and May 10 for delivery and pickup through Grubhub and DoorDash in select Manhattan and nearby NYC areas. $75 per bento box. A beautiful way to express gratitude and celebrate the occasion from home. Order via link in our bio. #mothersday @odo.nyc @o.d.o_ny @sushi.muse

Odo chez OGATA Paris - Seafood Kaiseki Du mercredi au dimanche Au Déjeuner : Menu Déjeuner en 5 temps | €125 Au dîner : Menu Dégustation en 5 temps | €145 Menu Signature en 7 temps | €195 Les réservations sont désormais ouvertes. Lien en @odo.paris bio ‐------------ Odo chez OGATA Paris - Seafood Kaiseki Wednesday - Sunday Lunch: Menu Déjeuner, 5 courses | €125 Dinner: Menu Dégustation, 5 courses | €145 Menu Signature, 7 courses | €195 Reservation link in @odo.paris bio.

Our team at Odo is excited to announce the next SWEETS by Odo, our monthly dessert-focused pop-up curated by Executive Chef Hiroki Odo and led by Executive Pastry Chef Yoshie Nakanishi.   With decades of experience under her belt, Chef Nakanishi presents a decadent yet refined lineup as below! New event dates have just been released: * Saturday, May 16 * Sunday, May 17
 * May Line-up:
“Elderflower Roll Cake”
“Matcha & Chocolate Mousse”
“Matcha Fraisier”
“Pistachio & Raspberry Tart”
“Ruby Chocolate & Ichigo An” We will again feature five different sweets paired with a complimentary welcome drink and your choice of a cocktail or mocktail. All five sweets will be completely new from those served in past months—so whether you missed the first event or joined us last time, you’ll be treated to a fresh and beautifully crafted experience. Additional beverages will be available à la carte from a thoughtful beverage program curated by the Odo team - designed to complement the sweets without taking the spotlight away from the delicacies being served. SWEETS by Odo will take place inside HALL (@hall.nyc : 17 West 20th Street, New York, NY), our copper-toned space with a vintage ambiance. Enjoy an intimate dessert experience surrounded by warm wood accents and antiques salvaged from a 1905 church on the Upper East Side. Tickets are on sale via TOCK, priced at $88 per guest. Link in our bio. #sweetsbyodo @hall.nyc @odo.nyc

“Odo chez OGATA Paris” - Le repas seafood Kaiseki Selon les principes du kaiseki, le repas se construit en séquences, chacune répondant à un équilibre de saison, de température, de texture et de rythme. Dans l’approche du chef Odo, cette progression repose sur une alternance de techniques (le cru, la vapeur, le grillé, la friture et le mijoté) appliquées à des produits de saison, avec une attention particulière portée à leur provenance. Au déjeuner : Menu Déjeuner Kaiseki en 5 temps | €125 Au dîner : Menu Dégustation Kaiseki en 5 temps | €145 Menu Signature en 7 temps | €195 - “Odo at OGATA Paris ” - The Seafood Kaiseki Meal In keeping with kaiseki principles, the meal unfolds in sequences, each reflecting a balance of season, temperature, texture, and rhythm. In chef Hiroki Odo’s approach, this progression is structured through an alternation of techniques (raw, steamed, grilled, fried, and simmered), applied to seasonal ingredients with particular attention to their origin. Lunch: Kaiseki Déjeuner, 5 courses | €125 Dinner: Kaiseki Tasting, 5 courses | €145 Menu Signature, 7 courses | €195

Our sincere thanks to @forbes and @akikokatayamanyc for this thoughtful feature on Odo East Village. We are deeply humbled by the incredible response and interest in Odo East Village. With a limited number of counter seats, our mission is to ensure every guest receives our undivided attention and the highest level of craft. Every day we open our doors, we feel the weight of this responsibility. To help as many as possible join us, we recommend setting up Resy’s Notify Me alerts. We look forward to welcoming you to the counter soon. “Despite this casual flexible style, the food is as delicate and authentic as what you get at Odo. For example, the Sakizuke dish “Kinpira” involves the painstaking technique of Katsuramuki of burdock root. This technique, to shave cylindrical vegetables into a single, continuous paper-thin sheet, requires high precision and is usually used to cut much larger vegetables like daikon radish. Toyoda’s efforts are worth it: the burdock’s delicate texture elevates an izakaya staple to a kaiseki-style delicacy, showcasing its pleasant earthy flavor.” “Reflecting the popularity of Japanese cuisine, New York has seen a rise in high-end restaurants where a meal can cost several hundred dollars per person. While these spots offer an outstanding dining experience, they are out of reach for most people. Odo East Village’s Kaiseki Izakaya concept is positioned to be a driving force to sustain the popularity of Japanese cuisine going forward. Many talented chefs exist, but rare are the ones who keep a clear vision of the future and steadily walk toward it amid a busy daily life. Odo is one of them.” “He is already at work on upcoming projects, including a seafood restaurant complex and a Japanese vegetable farm.” Read the original article here: /sites/akikokatayama/2026/03/30/two-michelin-starred-chefs-new-kaiseki-izakaya-has-700-person-waitlist/ @odo.eastvillage @odo.nyc @o.d.o_ny