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🙂 4/5 - Let's start by making one thing clear: Kaiseki is not the
By 👻 @Josephine L., 04/03/2022 3:00 am
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Let's start by making one thing clear: Kaiseki is not the same as omakase. You can always tell the true foodies from the posers (there are so many in NYC) by whether they: 1) Know what kaiseki is; 2) Have had true kaiseki; and 3) Don't use kaiseki and omakase interchangeably.Odo is a true kaiseki restaurant that--thankfully--refuses to dumb itself down for the omakase sheep. Sadly reduced to serving just lunch due to pandemic-era issues, it is nevertheless one of the few kaiseki restaurants on this coast that actually understands what kaiseki is and does it well. Every one of our courses was designed to showcase the breadth of Japanese culinary mastery and the diversity of seasonal Japanese produce. I'm annoyed that the manager never emailed me a copy of the menu he promised me (he said they didn't have printed copies), so I'll do my best to detail what we got from memory:#1: Chawanmushi with caviar - Deliciously comforting and served at the perfect temperature.#2: Kinmetai Soup - Slightly oily but in all the right ways due to the seared fish, and chock full of seasonal vegetables.#3: A4 Seared Wagyu beef with white asparagus - Can't remember the two sauces that were served with it, but they were a bit too salty. The beef was good enough on its own.#4: Chirashi - Served with bluefin tuna and another cut of fish that I forget. Light, easy, simple, and fresh.#5: Housemade buckwheat soba with seared duck breast and eggplant - I normally don't like shoyu broth, but this had a particular dimension that was compelling. The duck was perfectly cooked, and the soba were incredibly chewy (and I'm not the biggest soba fan either).#6: Dessert - Hokkaido milk soft-serve ice-cream with fresh strawberry sauce. A bit disappointingly simple, but well made--especially that sweet, sweet Hokkaido milk flavorOdo isn't the best kaiseki I've ever had, but it does a good job in a city that--for all its world-class dining--is woefully bereft of this highest level of Japanese cuisine (seriously, why do omakases dominate when kaiseki is literally haute cuisine?).
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