"Tucked behind a hidden door at the rear of cozy Flatiron cocktail bar Hall sits Two MICHELIN Star odo, the six-year-old, rustic-minimalist 13-seat kaiseki counter from chef Hiroki Odo. Here, Odo embraces the customs of traditional kaiseki cookery; the meal is hinged on peak-season ingredients sourced both locally and from Japan, and presented via an eight-course menu that highlights unique cooking methods and genres of ingredients. While the omakase changes often, during the winter chef focuses on seafood (Japanese seafood is at its peak during cooler months when fish are fattiest and richer tasting) guests might try a wagyu beef shabu-shabu as the boiled course, while a ramen made with bluefin tuna represents the rice/noodle finale to sign out the savory portion of a meal." - Kat Odell