How to book Odo East Village

Odo East Village is a "kaiseki izakaya" on East 5th Street from chef Hiroki Odo, whose Flatiron counter Odo holds two Michelin stars^1,3. It opened on February 1, 2026³, and belongs to Sky Blue Hospitality, the company behind Odo, HALL, Sushi Muse and THE GALLERY by Odo¹. The head chef is Koji Toyoda, who spent more than six years training with a Michelin-starred restaurant group in Osaka's Kitashinchi district¹.

Instead of a fixed tasting menu, guests order seasonal small plates and mains à la carte, and the whole menu is gluten-free^1,2. Rice ties it together, as grain, noodles, flour and fermented seasonings, an idea drawn from Odo's Shojin Ryori background¹. The signature "Today's Kamameshi" is cooked in an iron pot with whatever is in season and can be eaten plain, with tea poured over it or crisped into yaki-onigiri³. Other dishes include wagyu marinated in rice koji and white miso, champon-style rice noodles and a rice-flour chiffon cake³. Drinks center on sake from across Japan, rice shochu and rice beer^1,3.

The room is small and minimalist, designed by Shinichiro Ogata⁵. The restaurant gives its size as 24 seats¹, while The Infatuation describes 14 seats, all at a counter, where diners watch vegetables being grilled over binchotan⁴. It opens at 5 pm every day except Tuesday, with the last seating at 9:30 pm for now². Seats are usually taken in advance through Resy, where reservations open 30 days ahead at midnight^2,4.