Hiroki Odo

Hiroki Odo

Hiroki Odo cooked at traditional kaiseki restaurants in Kyoto and Tokyo for eleven years before coming to the United States. Twice he has visited Asafumi Yamashita, a celebrity vegetable producer who supplies numerous Michelin star restaurants in Paris, and learned how vegetables can enhance the taste of the dishes he makes. Chef Odo is particularly interested in making vegetable dashi: he will make dashi, using seasonable vegetables that are available at the farmer’s market. To him, using seasonable vegetables for the base of his dishes makes sense because seasonality is the most important aspect of Japanese cuisine.
He will also upgrade the menu of Kokage by Kajitsu, a non-vegan version of Kajitsu downstairs, which quietly opened last September with a limited menu. The signature dishes at Kokage include Duck Soba, house-made soba noodles topped with seared duck slices, and Wagyu Sukiyaki with highest grade wagyu from Japan.

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