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Address and Contact Information
Address: 17 W 20th St 4th Floor, New York, NY 10011
Phone: (646) 870-0383
Website: https://www.odogallery.nyc/
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The Gallery by Odo
Created by Chef Hiroki Odo, the two Michelin-starred chef, THE GALLERY by odo is a unique fusion of restaurant and art space located in New York City’s …
MENU – The Gallery by Odo
Hours & Location. THE GALLERY by Odo. 17 West 20th Street New York, NY 10011. DINNER. Tuesday – Sunday: 5:00pm – 10:30 pm. LUNCH. Tuesday – Sunday: 11:45am – 2 …
THE GALLERY by Odo (@the.gallery.nyc) · Manhattan, NY – Instagram
21K followers · 377 posts · Dining experience by Michelin-starred chef Hiroki Odo served in an art space in NYC Flatiron District. Tues-Sun: 11:45am-2:30pm …
Reviews
Akiko
A very quaint and charming gallery where you can even enjoy lunch. The featured art during our visit was a one-piece animation display, which was fun to see. We ordered the lunch bento box, and it was beautifully prepared. It was with small temari sushi, soba noodles, and fall-themed appetizers all arranged so elegantly. The food and ambience were cozy and relaxing, and the service was very warm and welcoming.
… morePenny Fun
Let me start with some background on this restaurant.
THE GALLERY by Odo is created by two Michelin star chef Hiroki Odo and is located in New York City’s Flatiron District. It’s a unique concept that combines a restaurant with an art space, and it is the sister restaurant to Odo, a two Michelin star kaiseki restaurant next door. According to their website, it offers high quality Japanese cuisine while also serving as a creative platform for exhibitions, workshops, and live performances.
I came across this restaurant online and decided to give it a try, and it happened to be during NYC Restaurant Week.
At first glance, the menu looked appetizing, and $60 per person felt reasonable. There were four of us, and we all ordered different dishes to share.
However, the very first appetizer was already disappointing. The sashimi did not taste fresh at all and even had a slightly earthy flavor, and the sauce was very ordinary. From that moment on, our expectations dropped significantly.
We also ordered fried oysters and beef tongue. The oysters were poorly fried, and although the beef tongue looked good, my friends and I literally chewed for about five minutes before swallowing our first bite. The texture was extremely tough, and we couldn’t figure out what cut of meat it was.
Next was the crab spring roll, which honestly tasted like something from the frozen food section of a supermarket. There was barely any seafood flavor, the wrapper wasn’t crispy, and the inside felt soggy.
Another appetizer we chose was the wagyu. You can tell just from the presentation that it didn’t look appetizing. I tried a bite of my husband’s, and it seemed like low quality trimmings, mushy, poorly plated, and overall very disappointing. The whole dish just left us confused.
It honestly felt careless, and I couldn’t understand who designed this menu. Was the chef actually involved?
For the main courses, we each ordered different dishes. One of them was a burger which I didn’t photograph, and it looked like something you’d get at a diner. The chirashi bowl tasted like supermarket sushi, not fresh at all and completely unremarkable. The udon was also very average.
All four of us left feeling empty and unsatisfied, wondering what we had just eaten.
After several disappointing Restaurant Week experiences, we started questioning why we never seem to get a good one. We also wondered whether the restaurant’s regular menu is like this as well. Overall, we left feeling confused.
In hindsight, maybe $60 per person means we shouldn’t expect too much. But when the menu is designed by a two Michelin star chef, it’s hard not to have higher expectations. Regardless, the food was genuinely under average.
… moreTHE GALLERY by Odo is created by two Michelin star chef Hiroki Odo and is located in New York City’s Flatiron District. It’s a unique concept that combines a restaurant with an art space, and it is the sister restaurant to Odo, a two Michelin star kaiseki restaurant next door. According to their website, it offers high quality Japanese cuisine while also serving as a creative platform for exhibitions, workshops, and live performances.
I came across this restaurant online and decided to give it a try, and it happened to be during NYC Restaurant Week.
At first glance, the menu looked appetizing, and $60 per person felt reasonable. There were four of us, and we all ordered different dishes to share.
However, the very first appetizer was already disappointing. The sashimi did not taste fresh at all and even had a slightly earthy flavor, and the sauce was very ordinary. From that moment on, our expectations dropped significantly.
We also ordered fried oysters and beef tongue. The oysters were poorly fried, and although the beef tongue looked good, my friends and I literally chewed for about five minutes before swallowing our first bite. The texture was extremely tough, and we couldn’t figure out what cut of meat it was.
Next was the crab spring roll, which honestly tasted like something from the frozen food section of a supermarket. There was barely any seafood flavor, the wrapper wasn’t crispy, and the inside felt soggy.
Another appetizer we chose was the wagyu. You can tell just from the presentation that it didn’t look appetizing. I tried a bite of my husband’s, and it seemed like low quality trimmings, mushy, poorly plated, and overall very disappointing. The whole dish just left us confused.
It honestly felt careless, and I couldn’t understand who designed this menu. Was the chef actually involved?
For the main courses, we each ordered different dishes. One of them was a burger which I didn’t photograph, and it looked like something you’d get at a diner. The chirashi bowl tasted like supermarket sushi, not fresh at all and completely unremarkable. The udon was also very average.
All four of us left feeling empty and unsatisfied, wondering what we had just eaten.
After several disappointing Restaurant Week experiences, we started questioning why we never seem to get a good one. We also wondered whether the restaurant’s regular menu is like this as well. Overall, we left feeling confused.
In hindsight, maybe $60 per person means we shouldn’t expect too much. But when the menu is designed by a two Michelin star chef, it’s hard not to have higher expectations. Regardless, the food was genuinely under average.
Aurora
The food was delicious and our waiter was really friendly. I meant to take photos of everything, but the food was so good I kept forgetting, so I only got one picture. The art gallery was great too, and I’m excited to see what they change it to next month.
… moreKenken
Overall: 4/5 – Mostly for the service and food.
We arrived on time, and the receptionist checked us in and gave us wristbands. From there, we made our way to a room with paintings hanging on the walls and a central table displaying Chinese-style artwork. However, the art table looked like something you’d find at a wholesale market—everything was stacked on top of each other with no real organization.
A group of people stood around the room, awkwardly avoiding eye contact. Eventually, we were led to another table, and people began lining up for food.
The food itself wasn’t bad, but the menu was a complete mystery until we arrived—we had no idea what we’d be eating. The whole experience felt chaotic. No one gave clear instructions, and the setup felt more like a lunch buffet at a convention than a curated dining event.
The plates provided were extremely small, so you could only take a little bit of food at a time. If you happened to be holding a drink, it became difficult to eat, since both hands were occupied. On top of that, there were no tables to set down your plate or drink.
After going back to the buffet line 2–3 times, we asked a server about the agenda. That’s when we found out there was another area to explore. We were led outside and walked next door to another location.
This second venue turned out to be a restaurant with more space. Inside, they served the same food but in larger quantities. There were salads, sashimi, meatballs, sushi, and some vegetables. No desserts, and no non-alcoholic drinks—only water and alcohol were available.
That sums up the experience. Honestly, it felt more like paying $90 for a professional lunch buffet.
… moreWe arrived on time, and the receptionist checked us in and gave us wristbands. From there, we made our way to a room with paintings hanging on the walls and a central table displaying Chinese-style artwork. However, the art table looked like something you’d find at a wholesale market—everything was stacked on top of each other with no real organization.
A group of people stood around the room, awkwardly avoiding eye contact. Eventually, we were led to another table, and people began lining up for food.
The food itself wasn’t bad, but the menu was a complete mystery until we arrived—we had no idea what we’d be eating. The whole experience felt chaotic. No one gave clear instructions, and the setup felt more like a lunch buffet at a convention than a curated dining event.
The plates provided were extremely small, so you could only take a little bit of food at a time. If you happened to be holding a drink, it became difficult to eat, since both hands were occupied. On top of that, there were no tables to set down your plate or drink.
After going back to the buffet line 2–3 times, we asked a server about the agenda. That’s when we found out there was another area to explore. We were led outside and walked next door to another location.
This second venue turned out to be a restaurant with more space. Inside, they served the same food but in larger quantities. There were salads, sashimi, meatballs, sushi, and some vegetables. No desserts, and no non-alcoholic drinks—only water and alcohol were available.
That sums up the experience. Honestly, it felt more like paying $90 for a professional lunch buffet.
Rovik Robert
Loved the concept of dining surrounded by art. Restaurant week menu offered a taste of everything within a good budget. Especially enjoyed the chicken nanban udon.
… moreSunny Shiroma
This review is for the special workshop “ZEN and SHOJIN RYORI.”
About 20 people gathered in the ODO gallery by 9 AM before moving to the Zen meditation room on the second floor, accessible by elevator or stairs, which is connected to the adjacent building. After about an hour of meditation (with a break), there is a Q&A session with Rev. Matsubara after the meditation, often silenced during the Q&A session, so I asked Rev.Matsubara a question.
“Nothing is fixed.” This phrase suddenly came to mind last night. Simply I asked ‘Is that Zen?’ Rev. Matsubara replied with his smile and his usual gentle, conversational tone.”Yes! That’s a Zen way of thinking, too. It means ‘Nothing changes.'”
The shojin ryori (vegetarian cuisine) was excellent once again. The menu changes daily and incorporates seasonal ingredients. Today’s miso soup was packed with mushrooms and tofu. The white miso had a deep, rich flavor. All five small dishes were presented on a tray, each one looking appetizing and extremely satisfying. What makes it even better is the ending of the meal, Rev. Matsubara’s own matcha tea served with a simple but delicious Wagashi dessert.
What is particularly noteworthy about this restaurant is the Maître D’. His attire perfectly embodies the workshop’s theme, “Everyday Is A Good Day.,” and symbolizes the happiness of the day. His gentle smile and gaze make me smile. I love what he represents. It may seem at odds with the image and vibe of Zen, but I like that he conveys the message that “nothing is fixed” and “every day is a good day.”
… moreAbout 20 people gathered in the ODO gallery by 9 AM before moving to the Zen meditation room on the second floor, accessible by elevator or stairs, which is connected to the adjacent building. After about an hour of meditation (with a break), there is a Q&A session with Rev. Matsubara after the meditation, often silenced during the Q&A session, so I asked Rev.Matsubara a question.
“Nothing is fixed.” This phrase suddenly came to mind last night. Simply I asked ‘Is that Zen?’ Rev. Matsubara replied with his smile and his usual gentle, conversational tone.”Yes! That’s a Zen way of thinking, too. It means ‘Nothing changes.'”
The shojin ryori (vegetarian cuisine) was excellent once again. The menu changes daily and incorporates seasonal ingredients. Today’s miso soup was packed with mushrooms and tofu. The white miso had a deep, rich flavor. All five small dishes were presented on a tray, each one looking appetizing and extremely satisfying. What makes it even better is the ending of the meal, Rev. Matsubara’s own matcha tea served with a simple but delicious Wagashi dessert.
What is particularly noteworthy about this restaurant is the Maître D’. His attire perfectly embodies the workshop’s theme, “Everyday Is A Good Day.,” and symbolizes the happiness of the day. His gentle smile and gaze make me smile. I love what he represents. It may seem at odds with the image and vibe of Zen, but I like that he conveys the message that “nothing is fixed” and “every day is a good day.”
Dude
In A Nutshell:
-The Gallery is a fantastic spot to grab a really great Japanese meal.
-I chose this restaurant since it was a part of the Sapphire Reserve Exclusive Tables program.
-I really liked the art gallery style industrial decor inside.
-The service is really, really good.
-Some standout items I recommend are their Wagyu Udon & their Muse Chirashi.
-I like enjoying my udon in this style of serving i the conical paper above a flame, the broth is delicious, lot’s of umami flavor from the beef & mushrooms.
-Their chirashi comes w/ a lot of fresh seafood, I liked the rice since they paid a lot of attention to the flavor profile there.
Overall, I HIGHLY RECOMMEND grabbing a meal here, the food is so, so good.
… more-The Gallery is a fantastic spot to grab a really great Japanese meal.
-I chose this restaurant since it was a part of the Sapphire Reserve Exclusive Tables program.
-I really liked the art gallery style industrial decor inside.
-The service is really, really good.
-Some standout items I recommend are their Wagyu Udon & their Muse Chirashi.
-I like enjoying my udon in this style of serving i the conical paper above a flame, the broth is delicious, lot’s of umami flavor from the beef & mushrooms.
-Their chirashi comes w/ a lot of fresh seafood, I liked the rice since they paid a lot of attention to the flavor profile there.
Overall, I HIGHLY RECOMMEND grabbing a meal here, the food is so, so good.
Matthew Ho
I actually first heard about the Gallery from an interview with Lucy Liu in the NYT, and it seemed she was very excited about the udon here — so of course I had to come try it out!
I stopped by with a friend on a gloomy Saturday; we had reservations for 12:30, and while the place was pretty empty when we got there, it did fill up over the next hour or so. The interior is so lovely, definitely heavily influenced by the Japanese strain of minimalist aesthetic, with lots of natural materials (our chopsticks were literally sticks) and colours and similar decor, plants, etc. The table in the centre was even filled with ceramic pieces (that might have been for sale? not sure).
We ordered everything to share, starting with an order of the chicken nanban. Very yummy, the chicken was fried to a nice crisp while the meat was still very tender, and I really enjoyed the lovely and unique egg/tartar sauce that came on top. We also had some kushikatsu (edit: called kushiage on the menu, but same thing) – jidori chicken was a delight, and I also really loved the lotus root and sweet potato skewers. The breading was not too heavy or oily, and the veggies in particular tasted really fresh.
Finally, we ordered the kitsune udon and the cold zaru soba. The udon (I fear) looked much better than it tasted – there certainly wasn’t anything bad about it, but the broth and the noodles just… tasted pretty average? Portion size is also a bit small but that was ofc more expected. The soba was similarly… OK? Noodles were well-cooked and chewy, which I liked, but the dashi to dip the noodles in felt a bit bland, even with all the herbs/garnish inside.
I would say that the biggest issue during our meal was that service tended to be on the slow side; I’m sure the pacing of the various dishes was intentional, but we spent a lot of time waiting around for our “next” course (and generally getting the attention of our server), and ultimately spent over 2 hours for our meal. (which is not inherently a problem, I love chatting the afternoon away, but just an important heads up!)
Still a lovely experience overall, and I’d recommend a visit. The quality of the food was very good, and the price point, while definitely on the high side, was fair considering that calibre — good for an occasional splurge.
… moreI stopped by with a friend on a gloomy Saturday; we had reservations for 12:30, and while the place was pretty empty when we got there, it did fill up over the next hour or so. The interior is so lovely, definitely heavily influenced by the Japanese strain of minimalist aesthetic, with lots of natural materials (our chopsticks were literally sticks) and colours and similar decor, plants, etc. The table in the centre was even filled with ceramic pieces (that might have been for sale? not sure).
We ordered everything to share, starting with an order of the chicken nanban. Very yummy, the chicken was fried to a nice crisp while the meat was still very tender, and I really enjoyed the lovely and unique egg/tartar sauce that came on top. We also had some kushikatsu (edit: called kushiage on the menu, but same thing) – jidori chicken was a delight, and I also really loved the lotus root and sweet potato skewers. The breading was not too heavy or oily, and the veggies in particular tasted really fresh.
Finally, we ordered the kitsune udon and the cold zaru soba. The udon (I fear) looked much better than it tasted – there certainly wasn’t anything bad about it, but the broth and the noodles just… tasted pretty average? Portion size is also a bit small but that was ofc more expected. The soba was similarly… OK? Noodles were well-cooked and chewy, which I liked, but the dashi to dip the noodles in felt a bit bland, even with all the herbs/garnish inside.
I would say that the biggest issue during our meal was that service tended to be on the slow side; I’m sure the pacing of the various dishes was intentional, but we spent a lot of time waiting around for our “next” course (and generally getting the attention of our server), and ultimately spent over 2 hours for our meal. (which is not inherently a problem, I love chatting the afternoon away, but just an important heads up!)
Still a lovely experience overall, and I’d recommend a visit. The quality of the food was very good, and the price point, while definitely on the high side, was fair considering that calibre — good for an occasional splurge.
Peary Tiemtab
Cozy spot with beautiful art on the walls, creating a warm and inviting atmosphere. The service was excellent, and the food was not only delicious but also beautifully presented. A wonderful dining experience!
… moreJoyce Zhou
Tried the restaurant week menu. Everything was great from start to finish.
The tuna sashimi in the appetizer was very high quality. Think I’ll go back to try more sashimi dishes next time.
The skewers came with different sauces. I was really impressed by the chicken one – super tender and juicy. The eggplant and green beans were refreshing. The salmon one wasn’t particularly enjoyable… It has a bit of a fishy smell that can’t be covered even by the tomato paste and lemon.
Udon with wagyu beef was also great. Tips for other people who order the same thing though – do not put the crunchy crispy rice in the soup pot!!! The waiter told me to do so, and I was a bit skeptical but decided to follow his advice, thinking maybe their crispy rice has some magic to stay crispy in the soup. It doesn’t… The entire broth was turning into a congee. But I enjoyed it anyways.
Dessert was an ordinary milk ice cream, as you’d expect from a good japanese restaurant – creamy, nutty and not overly sweet.
I also like the atmosphere and the decorations in the restaurant. The overall vibe was soothing.
… moreThe tuna sashimi in the appetizer was very high quality. Think I’ll go back to try more sashimi dishes next time.
The skewers came with different sauces. I was really impressed by the chicken one – super tender and juicy. The eggplant and green beans were refreshing. The salmon one wasn’t particularly enjoyable… It has a bit of a fishy smell that can’t be covered even by the tomato paste and lemon.
Udon with wagyu beef was also great. Tips for other people who order the same thing though – do not put the crunchy crispy rice in the soup pot!!! The waiter told me to do so, and I was a bit skeptical but decided to follow his advice, thinking maybe their crispy rice has some magic to stay crispy in the soup. It doesn’t… The entire broth was turning into a congee. But I enjoyed it anyways.
Dessert was an ordinary milk ice cream, as you’d expect from a good japanese restaurant – creamy, nutty and not overly sweet.
I also like the atmosphere and the decorations in the restaurant. The overall vibe was soothing.