A short and delicious kappo lunch menu at Michelin ⭐️ ⭐️ Odo.
Definitely feels a little different to similar concepts in Japan as many ingredients here were local and serving size was certainly maximised . But every dish delivered on exactly what you would expect.
Chawanmushi with Hokkaido Uni , Oscietra caviar , Dashi thickened with kudzu , ginkgo nuts
Fish and Sakyo miso broth , madai , myoka ginger , gluten puff , yuzu
Smoked and chargrilled Hudson Valley duck with a sancho pepper and soy jus alongside a salad of shiitake , fig , cucumber , lotus root and peanut
Mini chirashi with chutoro, kampachi and ikura
Katsuoboshi dashi with soba noodles, Kumamoto A5 Wagyu with micro Shiso and radish
Green apple soft serve , pears , lemon meringue , toasted flakes