Odo East Village offers à la carte

Grub Street published a review on May 14 that said Odo East Village had reworked the multicourse logic of kaiseki into an à la carte format that gives diners more control over what and how much they order. The review, by Matthew Schneier, focused on the East Village restaurant rather than Chef Hiroki Odo’s original Flatiron kaiseki counter. Odo’s own website says the East Village project opened on February 1, 2026, as a new “Kaiseki Izakaya” concept. The restaurant says the menu is entirely gluten free and built around an ever-changing à la carte structure rather than a fixed tasting. ### When did Odo East Village open, and how is it different from the original Odo? Chef Hiroki Odo’s website says Odo East Village opened on February 1, 2026, in Manhattan’s East Village. The company describes the restaurant as a separate concept from Odo, the chef’s better-known kaiseki restaurant at 17 West 20th Street in Flatiron. Odo’s main restaurant still lists fixed kaiseki seatings and prices on its website: lunch at $150 for six courses and dinner at $270 for eight or nine courses. (grubstreet.com) By contrast, the East Village venue is described by the company as “unrestricted to a tasting course” and presented in an à la carte format. ### What exactly did Grub Street say changed at the East Village restaurant? (odo.nyc) Matthew Schneier wrote in Grub Street that Odo East Village “turns the multicourse meal into an à la carte feast that’s easier to digest.” The review highlighted the restaurant’s modular structure, describing a meal assembled from individual choices rather than a compulsory progression set by the kitchen. (odo.nyc) Grub Street’s review also emphasized service and pacing, framing the format change as one that altered how the meal moved from course to course. The published review snippet available in search results did not list a single fixed tasting price or a stated tasting length for the East Village meal. ### How is Odo itself describing the menu? (grubstreet.com) Odo’s February opening announcement said guests should expect “seasonality, refined execution, and an ever-changing menu” in an à la carte format. The company also said the restaurant would be completely gluten free, a distinction it linked to alternatives to Japanese staples that typically contain gluten. (grubstreet.com) The company’s hospitality page calls Odo East Village a “gluten free kaiseki-izakaya concept” that combines seasonal craftsmanship with a more casual small-plates setting. That language tracks with the East Village restaurant’s positioning as a looser counterpart to the formal tasting structure at the original Odo. ### Did the review give diners a fixed price or a standard meal length? (odo.nyc) Grub Street’s May 14 review, as surfaced in search results, did not provide a fixed tasting price or a standard duration for the East Village meal. That omission stands out because the original Odo’s website is explicit about course counts, seating times and prices for its reservation-only kaiseki service. (odo.nyc) Odo East Village’s own opening materials also frame the menu as flexible rather than fixed. The restaurant’s announcement stresses rolling reservations and an evolving menu, not a single preset sequence. ### Where can diners book, and what comes next? Odo East Village said reservations are released on a 30-day rolling basis exclusively through Resy. (grubstreet.com) The restaurant’s opening announcement said new tables go live each day for the following 30-day window. Odo’s website says the East Village restaurant remains part of a broader group of Manhattan businesses operated by Chef Hiroki Odo. (odo.nyc) For diners comparing formats, the next concrete step is on the booking pages: Odo lists fixed kaiseki seatings in Flatiron, while Odo East Village directs guests to rolling reservations for its à la carte concept. (odo.nyc)