Hiroki Odo
odo | New York | November 2020
Featured Dishes
Western Burdock Confit, Grilled Japanese Eggplant, Poppy Seeds, Ankimo and Narazuke Pickles, Sudachi Foam, Kings County Whiskey Dark Chocolate, Caviar, and Leek Charcoal Powder
Kikuhana Turnip, Horsehair Crab, Dashi, Chrysanthemum, Chives, Ginger, and Yuzu
(1) Kue Figs, and Tosazu; (2) Mackerel Nigiri; (3) Japanese Sweet Potato and Black Truffle; (4) Grilled Tamago; (5) Roasted Toro, Matsutake Mushroom, Salmon Roe, and Broccolini; (6) Grilled Wagyu Beef and Szechuan Peppercorn; (7) Simmered Prawns; (8) Grilled Edamame; (9) Ginkgo Nuts; (10) Smoked Salmon and Uni
Ramen: Seafood Broth, Noodles, Grilled Tilefish, Needled Green Onion, Sesame, and Shichimi Togarashi
Photography by Erin Lettera
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