"Rice is the centerpiece of the menu, both as an ingredient and a guiding philosophy. The signature "Today's Kamameshi" arrives cooked in an iron pot, absorbing the flavors of whatever seafood, vegetables or meats are in peak season. Diners can eat it straight, pour tea over it for an ochazuke-style finish or crisp it into yaki-onigiri. Elsewhere, grilled Wagyu is marinated in rice koji and white miso, while champon-style rice noodles channel comfort food vibes."
"Despite the casual framing, the technical DNA remains unmistakably Odo. The chef, who grew up on Nagashima Island in Japan and trained in the kaiseki kitchens of Kyoto and Tokyo, built his reputation on ingredient-driven cooking and a respect for seasonality. That philosophy carries through here, but with a looser format and an entirely gluten-free menu that feels inclusive but doesn't need to call attention to itself."
Odo East Village opened February 1 as a 24-seat kaiseki izakaya on East 5th Street. The concept blends fine-dining precision with neighborhood ease, favoring spontaneous, shareable plates over a formal tasting menu. Rice anchors the menu: Today's Kamameshi cooks in an iron pot for straight, ochazuke, or yaki-onigiri finishes; rice also flavors grilled Wagyu and champon-style rice noodles. Desserts use rice flour, like a salted chiffon cake topped with roasted miso, whole-grain mustard, or yuzu pepper paste with cheese. The chef's Kyoto and Tokyo kaiseki training informs ingredient-driven, seasonal cooking presented in a looser, entirely gluten-free format.
Read at Time Out New York
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