1 Michelin Starred, Ode promises to be an essential part of your gourmet journey in Tokyo. Light plays on the natural wooden tall chairs lined in a U shape configuration, where no matter the location of your seat, one will have a bird’s eye view of the chefs in action. The contemporary stone-colored floors and dark walls are just some of the design cues that create a warm and relaxed atmosphere for diners. Two private rooms are also available for more exclusive events or special occasions such as birthdays and wedding anniversaries.
Amuse Bouche
The expert touch and creativity of the kitchen and service team is headed by Chef Yusuke Namai, a veteran of prestigious award winning restaurants in Japan. He places much emphasis on using the best ingredients from his home country, paying due respect to the sources while taking into account sustainability in the French cuisine served. Great efforts has also been placed into the gorgeous Japanese tableware and even chopsticks that comes in signature boxes with the restaurant logo, a nice touch that is well remembered by guests.
Potato
Amuse Bouche is beautifully presented with dry ice liken to a magic show. The shell is made from lobster bisque mixed with cacao made into a ball filled with lobster. The home made liquor full of citrus notes goes well with the flavours of the sea from the crustacean. The Potato course comes in two parts, nice chewy raw squid and bottarga with brown butter in crispy potato shells accompanied with a side of fried circular potato pancake with cheese sauce interior, airy and not too heavy that makes eating in one bite most enjoyable.
Signature Dish
Ode’s Signature Dish is made with premium Saury fish hidden under layers of Saury meringue, eggplant puree, beef tartare, avocado, balsamic mayo and black garlic. Various textures can be tasted in this dish like a delightful surprise when you open a present bursting with flavours. Though there are a lot of things going on with the meat, seafood and vegetable components but it all harmonized perfectly like a rhythmic song. Paired perfectly with sake from Chiba with hints of vanilla and additional depth of flavours due to it’s maturity in sherry cask.
Fish
Every ingredient is served at it’s peak of flavour as can be seen in Fish where fresh Spanish mackerel is first gently steamed then torched briefly. Sauce is concocted with parsley oil, healthy gingko and mackerel fish stock. Served together is green chili stuffed with prawn and shiitake mushroom. An inspiring and creative course where every bite is a moment to cherish. Balanced well with Japanese sake from Aichi prefecture in central Honshu Island famed for rice wines delicate enough for this extraordinary dish.
Venison
Venison is made into a delicacy here at Ode, executed flawlessly with an appetizing reddish pink center surrounded with a hearty sauce made from essence of deer and pepper accompanied with onions topped with top quality truffle. A true plat du moment – a bespoke fine dining experience which is different for every guest. The French vintage 2011 Domaine Jean-Marc Boillot Saucilles, Pommard Premier Cru with it’s wonderfully layered and complex nose of mostly red berry fruit is a wise pick for this game meat.
Persimmon and Chocolate Ice Cream
A delectable sancho (Japanese pepper) cookie is carefully placed on top of the Persimmon and Chocolate Ice Cream that brings forward refreshing citrus notes with elements of cacao, an ideal way to end your enjoyable meal. Enjoy the sweet ending with a range of teas like herb, green or black for your dessert courses. Highly recommended is Kuromoji tea made from tree barks and branches. There is always something new to discover and celebrate at Ode, a refined gastronomic restaurant that delights your senses in the magnificent city of Tokyo.
ADDRESS:
Japan, 〒150-0012 Tokyo, Shibuya City, Hiroo, 5 Chome−1−32 ST広尾２F
PHONE: +81 3-6447-7480
WEBSITE: https://restaurant-ode.com