Odo East Village

Wagyu Beef Tongue in Red Wine Miso

Braised wagyu beef tongue slow-cooked in red wine miso — rich, tender, and deeply savory

Truffle Dashimaki Tamago

Traditional Japanese rolled egg enhanced with truffle — simple luxury from the binchotan

Today's Kamameshi

Signature seasonal rice pot simmering with daily-changing ingredients — the star of every visit

Otsukuri (Sashimi)

Daily sashimi selection showcasing pristine seasonal fish

Binchotan Grilled Selection

Seasonal items grilled over binchotan charcoal — whatever is freshest that day

Dashi-Marinated Winter Tomatoes

Simple seasonal tomatoes steeped in umami-rich dashi broth

Akami and Chutoro Sashimi

Lean and medium-fatty tuna sashimi, pristine cuts from the day's market