Now Taking Pre-Orders for 2026 New Year Osechi Box for Four
【UPDATE】 As of December 11th, Osechi by Odo 2026 is officially sold out. Thank you so much for your enthusiasm and support.
Dear Valued Guests,
We are delighted to announce Osechi by Odo 2026, a limited-edition New Year’s feast handcrafted by Two-Michelin-Star Chef Hiroki Odo. Using only the finest seasonal ingredients, Chef Odo presents an elegant and traditional Japanese Osechi that celebrates the beauty, flavors, and spirit of the New Year.
This exclusive offering is limited to 50 orders and
portioned for four people for $580.
【Update】
In response to the overwhelming interest, we have expanded our availability of Osechi boxes from 50 to 65.
We kindly encourage you to reserve yours while supplies remain.
Pickup Details
Location: THE GALLERY by Odo (17 West 20th Street, New York, NY 10011)
Date: Wednesday, December 31, 2025
Time: 9:00 AM – 5:00 PM
Please note: Pickup only. Due to the nature of Osechi, we are unable to accommodate allergies, restrictions, or substitutions. If you have questions regarding ingredients, please reach out to the restaurant directly at odo.reservation@gmail.com.
-Osechi by Odo 2026-
Kuro-mame (黒豆) – Japanese black beans simmered in syrup
Tazukuri (田作り) – Candied anchovies with sesame
Kuri Kinton (栗きんとん) – Candied chestnuts
Kōhaku Namasu (紅白なます) – Pickled daikon and carrot
Ikura Shoyuzuke (いくら醤油漬け) – Soy-marinated salmon roe
Tamagoyaki (卵焼き) – Sweet Japanese omelet
Nuts & Raisin Atsuyaki (ナッツレーズン厚焼き) – Baked tamagoyaki with nuts and raisin
Marujyu (丸中) – Candied sweet potato
Smoked Aigamo (合鴨スモーク) – Smoked duck breast
Wagyu Roast Beef (ローストビーフ) – Slow cooked Japanese wagyu
Kikka Kabura (菊花蕪) – Pickled Japanese turnip
Kinkan Kanroni (金柑甘露煮) – Candied kumquats
Ise Ebi (湯がき伊勢海老) – Boiled Japanese spiny lobster
Kobu-maki (昆布巻き) – Simmered herring rolled in kelp
Kunsei Hotate (ホタテ燻製) – Smoked Hokkaido scallops
Salmon Kinuta-maki (サーモン砧巻き) – Daikon-wrapped salmon
Chikuzen-ni (筑前煮) – Simmered chicken with vegetables and konnyaku
Wagyu Yahatamaki (牛蒡と人参の和牛八幡巻き) – Simmered wagyu with burdock root and carrot
Shiitake Shinjo (椎茸真烝) – Shrimp-stuffed shiitake mushroom
Sawara Saikyo-yaki (サワラ西京焼き) – Miso-marinated Spanish mackerel
Madai Shioyaki (真鯛塩焼き) – Grilled red sea bream
Tamago no Misozuke (玉子の味噌漬け) – Miso-marinated egg yolk
Kuwai Chips (クワイチップ) – Fried arrowhead chips
Karasumi (カラスミ) – Cured mullet roe
Hana Renkon (花蓮根) – Pickled lotus root
Chirashi (ちらし) – Chef’s seasonal chirashi
Futomaki (太巻き) – Chef’s special sushi roll
Inari Sushi (いなり寿司) – Seasoned tofu skin sushi
An by Annn — Made in New York and shaped by Japanese artisanship, Annn’s white bean paste is crafted fresh each batch by hand-peeling each bean and refining it to a quiet smoothness. A blend of locally grown lima beans, finished with traditional technique, creates a pure, balanced, and quietly sweet taste with a clean finish.
Monaka (最中)
– Tsubu An (つぶ餡：Chunky Red Bean Paste)
Made with Upstate New York–grown azuki beans, preserving their natural texture.
– Koshi An (Smooth White Bean Paste)
A silky-smooth paste, finely strained for a delicate finish.
Yokan (羊羹：Jellied Bean Paste)
– Yellow: Yuzu and lemon blend
– White: Pure white bean paste
Date An Butter（デーツ餡バター）
– Dates filled with white bean paste and salted butter
Kuri Kinton (栗きんとん：Chestnut Paste)
– Roasted Upstate New York chestnuts blended into white bean paste
Nerikiri (練り切り：Bean Paste)
– Red: Cherry bean paste
– White: Lemon bean paste
Mochi Daifuku（餅大福）：Mochi）
– Kōhaku An – Red and white bean paste wrapped in soft habutae mochi, combining red beans with smooth white bean paste
“Osechi is a beautifully arranged selection of dishes symbolizing prosperity, health, and happiness for the New Year. Our Osechi by Odo is crafted with care and respect for tradition, bringing good fortune and joy to your home as you welcome 2026.”
Due to limited availability, we encourage securing your order early to ensure we can be part of your New Year’s celebration!
For inquiries or questions, please contact us at odo.reservation@gmail.com.
