Odo at OGATA Paris - May through December 2026
Back By Popular Demand: Odo Returns to Paris for an Extended Residency Rooted in Decades of Creative Partnership
We are proud to announce Odo at OGATA Paris, a landmark residency with New York's two-Michelin-starred kaiseki restaurant Odo, running from May through December 2026. Unlike a fleeting pop-up or a one-off culinary event, this is a deliberate, long-term residency, a serious and sustained commitment by Chef Hiroki Odo and his entire team to bring the full depth and integrity of their kaiseki practice to Paris over the course of an entire season.
The residency is not simply a culinary event; it is the continuation of a decades-long creative bond between Shinichiro Ogata, founder and designer of OGATA, and Chef Hiroki Odo, a partnership so foundational that it was Mr. Ogata's masterful design of Odo's New York home provided the essential canvas for Chef Odo's culinary artistry to flourish, a synergy widely credited as central to the restaurant's achievement of two Michelin stars. Now, that same spirit of creative union finds its fullest expression yet in Paris, unfolding across the arc of an entire Parisian year within OGATA's storied 17th-century ‘hôtel particulier’ in the heart of Le Marais. This is, above all, a reunion of the perfect duo of design and gastronomy, and of a shared vision that has been years in the making."
“This encounter, where Japanese sensibility meets a spirit of relentless innovation, marks a new chapter for OGATA Paris,” said Shinichiro Ogata. “The Residency is where our shared vision, built over decades, finds its fullest expression yet.”
“I see OGATA Paris as my next stage, a place where I can embrace new creative challenges,” said Chef Hiroki Odo. “Mr. Ogata’s vision gave my cooking a space to breathe and become what it is today. The Residency is a chance to bring that same spirit to Paris, and to share something that has been years in the making with a new audience.”
Rooted in hyper-seasonality, Odo's cuisine is an exacting celebration of the moment, menus built exclusively from the most pristine seasonal ingredients, sourced from Japan and the finest suppliers worldwide. At OGATA Paris, this philosophy meets the layered world Mr. Ogata has built: a living expression of Japanese art de vivre spanning tea, cuisine, craftsmanship, and calm.
The residency offers two distinct dining encounters within the same space. Table seating presents a menu rooted in the beauty of Ke (the everyday). At the counter, Chef Odo and his team offer a refined kaiseki experience embodying Hare (the extraordinary). Together, they form a single, deeply considered experience that is the essence of The Residency.
At the heart of Odo at OGATA Paris is Chef Odo’s exacting kaiseki progression, where technique and seasonality intertwine in equal measure. His approach relies on an alternation of mastery—the raw, steaming, grilling, frying, and simmering—applied to seasonal products with particular attention paid to their provenance. In kaiseki, seasonality is not limited to ingredients alone; it is also expressed through temperatures, textures, and the careful construction of each sequence.
The counter kaiseki menu at OGATA Paris unfolds as follows:
Sakizuke — An opening appetizer that sets the tone for the meal, featuring seasonal ingredients at their most expressive. At OGATA Paris, this takes the form of a cold shellfish broth accompanied by early summer vegetables and a delicate tomato jelly
Otsukuri — An assortment of sashimi presented in its simplest, purest expression, allowing the quality and provenance of each fish to speak for itself
Owan — A warm soup course, here featuring seasonal fish served shiro miso jitate (white miso style), accompanied by house-made sesame tofu and fresh herbs
Aemono — A vegetable-focused mixed dish, here featuring morels and fried tofu in a light, refined broth
Yakimono — A grilled course, often featuring the finest seasonal fish or meat, coaxed to their fullest expression over direct heat
Takiawase — Separately simmered seasonal vegetables presented alongside complementary ingredients, each element treated with individual care before coming together on the plate
Oshokuji — The rice course, a kamameshi prepared in a traditional iron pot, followed by ramen in a deeply roasted bone broth—a quietly satisfying conclusion to the savory journey
Dessert — To conclude the journey, wagashi paired with hojicha or matcha bring the experience to a refined and considered close
Odo at OGATA Paris offers two seatings for both lunch and dinner, with prepayment required:
● Lunch — 12:30 pm and 13:30 pm | €125 per person
● Dinner — 7:30 pm and 8:30 pm | €195 per person
For more information or for reservations visithttps://ogata.com/paris/en/reservation/and follow @odo.parisvia Instagram.
About OGATA Paris
OGATA Paris occupies four floors of a private mansion on rue Debelleyme in Le Marais, conceived and designed by Shinichiro Ogata and his studio SIMPLICITY. The house brings together a tea salon, restaurant, boutique, gallery, atelier, and incense store, each a reflection of shokunin craftsmanship and the philosophy of balanced living. OGATA Paris is a place, as much as it is a feeling.
ogata.com/paris
About Odo
Odo is a two-Michelin-starred kaiseki restaurant in New York, led by Chef Hiroki Odo. Known for its ingredient-driven, hyper-seasonal approach and counter-style dining, Odo immerses guests in a culinary experience shaped by the finest seasonal produce of New York State and Japan. The restaurant's space was designed by Shinichiro Ogata and SIMPLICITY.
odo.nyc
