"Identified in financial affidavits as a target of the same stolen-card reservation scheme affecting other high-end restaurants, resulting in disputed prepaid bookings and the attendant losses, fees, and administrative burden when banks side with cardholders." - Andrea Strong
"A kaiseki restaurant located next to Hall, where the same unique sauce used for Hall's wagyu burgers is also featured. It represents a traditional Japanese multi-course dining experience." - Jaya Saxena
"This kaiseki stunner in Flatiron rises to two-star status. A dinner menu is priced at $255 per person for dinner and $145 for lunch." - Eater Staff
"A serene atmosphere awaits in-the-know diners at this secluded counter, closed off from the cocktail bar in front to foster a mood of intimacy. The service, like the ambience, is warm but unobtrusive, allowing focus to fall on the singular kaiseki menu on offer. Under the assured hand of namesake Chef Hiroki Odo, the cuisine skillfully blends tradition and creative personal touches for a meal that is anything but stuffy. Flavors are both vibrant and precise, with a depth and purity that attests to superbly sourced ingredients and careful preparation. From a savory broth with impeccably cooked tilefish, lifted with locally grown yuzu, to springy house-made soba noodles with indulgently rich salmon roe, this is cooking that will linger in the memory. Cody Rasmussen/odo" - MICHELIN Guide
"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
