"Here’s what truly impressed me:
1. The presentation of most dishes was flawless, featuring intricate garnishes and complementary seasonings that heightened the overall appeal of the food.
2. The pairing of utsuwa and cuisine at Odo might be one of the best in New York's Japanese culinary scene. For example, the Shiizakana (the hot pot dish in Picture 6) was both functional and visually stunning, with the vibrant greens of the inner pot walls and surrounding vegetables beautifully matching the flavors of the Wagyu beef.
3. The flavors of the steamed egg (Picture 1) and Soba (Picture 5) were delightful, perfectly embodying the summer season and showcasing the kaiseki tradition of utilizing seasonal ingredients.
4. The freshness of the ingredients was exceptional, a rare and refreshing quality, especially in the summer months.
However, I have a few suggestions to enhance the dining experience:
1. The pacing of the courses could be improved. With a 6:00 PM reservation, the first appetizer didn’t arrive until 6:20 PM, and there were mostly more than 10 minutes between the serving of different dishes. This delay could stem from either kitchen understaffing or insufficient pre-preparation.
2. The restaurant schedules seatings at 6:00 PM and 7:30 PM, resulting in some overlap for servers attending to both groups of diners, creating a somewhat chaotic environment. Possibly staggering the seatings to 6:00 PM and 8:00 PM could help alleviate this issue.
3. Some dishes lacked distinct flavor profiles and were less memorable. For instance, the fish in the rice dish (Picture 7) was subtle and got lost amidst the miso soup and rice. Likewise, the sashimi (Picture 2) and soup (Picture 3) didn’t pack a flavor punch that leaves a lasting impression, making you crave more. And as for Picture 4, it didn’t leave a significant impact, and I must admit that its flavor slips my mind.
4. The dessert (Picture 8), which concluded the meal, was a simple ice cream reminiscent of a store-bought variety. Since dessert can greatly affect a diner’s overall impression, if creating in-house desserts is difficult, perhaps consider sourcing seasonal Japanese fruits or traditional Japanese-style confections from a well-regarded dessert shop.
5. The service from the waitstaff felt a bit lackluster. For example, during our meal, the server did not once ask for our opinions on the food. Additionally, their descriptions of the dishes were rather surface-level, lacking depth about the origins of the ingredients and how to pair the food and condiments to enhance flavors, which detracted from the overall dining experience.
In conclusion, Odo has great potential, and certain aspects of the dining experience, such as presentation and the integration of utsuwa, are truly outstanding. With improvements in pacing, flavor complexity, dessert offerings, and service consistency, Odo could reach even higher levels in the competitive landscape of New York's upscale Japanese dining scene."
