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The team behind Odo, the two-Michelin-starred kaiseki counter tucked inside Flatiron, has quietly expanded downtown. On February 1, chef Hiroki Odo debuted Odo East Village, a 24-seat “kaiseki izakaya” on East 5th Street that aims to bridge the precision of a fine dining hotspot with the ease of a neighborhood hangout.
The concept feels tailor-made for the East Village: refined but unfussy and seasonal yet flexible. Instead of the formality of a traditional kaiseki experience, the new spot is more spontaneous, encouraging diners to share plates. Think of it as the younger, more relaxed sibling to Odo’s tasting-menu flagship—one that swaps a hushed tasting menu for a buzzy, after-hours energy.
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.
Dessert keeps the theme going. A salted chiffon cake is light and airy, thanks to rice flour, and is dressed up with unexpected toppings like roasted miso, whole-grain mustard or yuzu pepper paste with cheese.
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.
The beverage program rounds out the experience with an extensive sake list, rice shochu and even craft rice beer, reinforcing the grain-forward narrative. And unlike many destination-style Japanese counters, Odo East Village is designed to stay open late, positioning itself as a welcoming stop for chefs finishing service or anyone wanting a thoughtful bite without committing to a marathon tasting menu.
Odo is open Tuesday through Sunday from 5:30 pm until late, with reservations recommended but walk-ins welcome.