Ode Tokyo

Awards

OAD

Japanese Restaurants 2024, 155

All OAD Japanese in Tokyo All OAD Japanese in Japan

Restaurant Ranking

Restaurant Ranking 2024, #5187, PRO #14.55, USER #0.00

All Restaurant Ranking in Tokyo All Restaurant Ranking in Japan

Ratings from the web

Tabelog

4.09

Chef

Yusuke Namai

Cuisine

French Cuisine, French

• 2022
• 2021
• 2020
• 2019

9 / 10

Dinner at Ode

on 18 Nov 2022

by Gerhard Huber

Another great meal at ODE. The Chef conintues to create new dishes and evolves the signature ones.
The hospitality is fantastic, this place is a guaranteed great meal.

Dinner at Ode

on 18 Nov 2022

by I. Anna A

Dinner at Ode

on 18 Nov 2022

by I. Anna A

8 / 10

Collaboration Herzog Jan & ODE

on 21 Oct 2022

by Gerhard Huber

I am not a big fan of four hand dinner etc as most of the time the visiting chef is handicapped by the sourcing and space and the receiving chef cannot produce what he usually can do.
Sometimes it does work though and so was this one.
Gert De Mangeleer, who changed his concept totally when he got tired of cooking for 40 people three stars everyday, knows how to cook. He also is bold and daring as to serve to Japanese audience mostly Japanese inspired dishes.
His first caviar (of three) dishes... More

I am not a big fan of four hand dinner etc as most of the time the visiting chef is handicapped by the sourcing and space and the receiving chef cannot produce what he usually can do.
Sometimes it does work though and so was this one.
Gert De Mangeleer, who changed his concept totally when he got tired of cooking for 40 people three stars everyday, knows how to cook. He also is bold and daring as to serve to Japanese audience mostly Japanese inspired dishes.
His first caviar (of three) dishes was a fake otoro with uni, herbs and flowers. The fake otoro was actually a minced hamachi mixed with beef fat. Interesting and very tasty. The main, also by Gert De Mangeleer, was a plate with various wagyu from Kagoshima some grilled and some raw and the charred with binchotan on the plate itself. Same, interesting and tasty.
The wine pairing contained nothing really special but considering the overall price not surprising.
Overall a very pleasant evening and judging from a lively chatter one which everybody enjoyed . Less

10 / 10

Dinner at Ode

on 01 Apr 2022

by Gerhard Huber

Freshly minted to be Number 13 on the WB50 Asia list, the Chef served up his spring menu with complete new creations. He still had the dragon ball and the Guinea fowl, but he even dropped his signature dish to serve us his new dishes.
As always the subtlety of flavors, the delicate layering and exquisite combination of tastes and texture are on a very high level. A simple tart of banana topped with fresh onions becomes a delightful bit to start the meal.
A super fresh burrata from Chiba with... More

Freshly minted to be Number 13 on the WB50 Asia list, the Chef served up his spring menu with complete new creations. He still had the dragon ball and the Guinea fowl, but he even dropped his signature dish to serve us his new dishes.
As always the subtlety of flavors, the delicate layering and exquisite combination of tastes and texture are on a very high level. A simple tart of banana topped with fresh onions becomes a delightful bit to start the meal.
A super fresh burrata from Chiba with onions are a masterpiece of tangy texture and newly fermented taste.
A kohlrabi hides pieces of akakai, matching tastes of the sea with earthy flavors.
Young bamboo from Kumamoto topped with flowers and added cubes of hotate becomes one of the highlights. The interplay between the crunchiness and acidic juiciness of the bamboo and the softness and sweetness of the hotate was a very special highlight of the evening.
His Guinea fowl, something we always has on the menu, every time in a different preparation is brilliant. Soft, sweet and savory at the same time with two spumas to complement the taste sensation. In the drive to use the whole animal, he compliments the main serving with a lollipop of the liver and a ravioli with the remaining organs of this delicious animal.
Another outstanding meal from a Chef who remains humble despite the many accolades he is collection.
Bravo! Less

9 / 10

Dinner at Ode

on 16 Dec 2021

by Gerhard Huber

8th visit.
Probably the best meal I had here, except from the signature dishes all new compositions.
I always think this place is underrated. Which is maybe good, so one in the know can get a reservation.

9 / 10

Dinner at Ode

on 07 Sep 2021

by Gerhard Huber

Always good to go back to Ode (7th visit). Namai san is so humble and makes you always feel very welcome.
His dishes evolve with the season, even his signature dish “Grey 2021” is tasting differently every time you go there. Star of evening was the Guinea fowl which was succulent and very tasty. The Baigai (sea snail) with Okura and cucumber sauce, another outstanding dish. The difference in texture between the snail and the okura was super interesting.
Great meal, I booked again, soon.... More

Always good to go back to Ode (7th visit). Namai san is so humble and makes you always feel very welcome.
His dishes evolve with the season, even his signature dish “Grey 2021” is tasting differently every time you go there. Star of evening was the Guinea fowl which was succulent and very tasty. The Baigai (sea snail) with Okura and cucumber sauce, another outstanding dish. The difference in texture between the snail and the okura was super interesting.
Great meal, I booked again, soon. Less

9 / 10

Dinner at Ode

on 15 Jun 2021

by Gerhard Huber

Summer visit at Ode, besides the signature dishes, there was a wonderful shrimp dish in garlic, which we completely soak up with the home made bread they gave us.

9 / 10

Dinner at Ode

on 14 Apr 2021

by Gerhard Huber

Dinner at Ode オード

on 30 Mar 2021

by Takefumi Hamada

Conger eel, taro, smoked radish

穴子 里芋 いぶりがっこ

デニッシュ、穴子、里芋、唐墨、椎茸の出汁といぶりがっこのバターソース。デニッシュの中に穴子と里芋が包み込まれた、パイ包みの応用的一品。ソースが旨みたっぷりで、本能に訴えかける。

2021年2月

Ode | Hiroo, Tokyo
広尾「オード」

#ode #tokyoeats #tokyoinnovative #innovativecuisine #brioche... More

Conger eel, taro, smoked radish

穴子 里芋 いぶりがっこ

デニッシュ、穴子、里芋、唐墨、椎茸の出汁といぶりがっこのバターソース。デニッシュの中に穴子と里芋が包み込まれた、パイ包みの応用的一品。ソースが旨みたっぷりで、本能に訴えかける。

2021年2月

Ode | Hiroo, Tokyo
広尾「オード」

#ode #tokyoeats #tokyoinnovative #innovativecuisine #brioche #オード #東京グルメ #東京イノベーティブ #イノベーティブ料理 #ブリオッシュ
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining #asias50best #アジアのベストレストラン50
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい Less

Dinner at Ode オード

on 17 Feb 2021

by Justin Hurst

A few highlights from a thoughtful, delicious, and very international meal at @ode_restaurant. The flavors and the atmosphere brought me back to a pre-covid, collaborative and worldly kind of meal that I haven’t had in some time. Tastes were quite satisfying and sometimes unexpected. Quite warm service as well. I’ll be back, for sure.

10 / 10

Dinner at Ode (Ode)

on 05 Jun 2020

by Gerhard Huber

For whatever reason Japanese-French fusion seem to work for me so much better in France than in Japan. I have been observing this for quite a few years and still don’t know the reason.
Chef Yusuke Namai at Ode is one of the exceptions to the rule. Coming from Tokyo, but having been trained in Nagamo, his creativity is borderless, his execution flawless and his inspiration genius,
Here I am having dined there for five times, the last one just a few weeks ago and again he blows me away and on the... More

For whatever reason Japanese-French fusion seem to work for me so much better in France than in Japan. I have been observing this for quite a few years and still don’t know the reason.
Chef Yusuke Namai at Ode is one of the exceptions to the rule. Coming from Tokyo, but having been trained in Nagamo, his creativity is borderless, his execution flawless and his inspiration genius,
Here I am having dined there for five times, the last one just a few weeks ago and again he blows me away and on the way out he urges me to come back in early August to taste the new menu (?!).
GO there! Less

9 / 10

Lunch at Ode

on 28 Mar 2020

by Gerhard Huber

A restaurant which gets better and better. His signature dish, GREY, is one of the best conceived dishes I have encountered. Layers after layers of flavour, an excellent play with textures and wonderful aesthetics.

9 / 10

Lunch at Ode (オード)

on 01 Nov 2019

by Gerhard Huber

9 / 10

Lunch at Ode

on 12 Apr 2019

by Gerhard Huber

Chef Yusuke Namai cooked in Chic Peut Etre in Hatchobori. Now he has a restaurant on the second floor on the edges of Hiroo. It is small and beautiful, the decor is sparse held in various grey tones. It shows his aesthetics which also is reflected in his food. I have eaten there some of the most beautiful dishes in my life. The plating but also the colours are simply mind-blowing.
One of his dishes, which he calls simply "GREY 2019" is hard to beat in complexity and taste. It is sanma (Pacific... More

Chef Yusuke Namai cooked in Chic Peut Etre in Hatchobori. Now he has a restaurant on the second floor on the edges of Hiroo. It is small and beautiful, the decor is sparse held in various grey tones. It shows his aesthetics which also is reflected in his food. I have eaten there some of the most beautiful dishes in my life. The plating but also the colours are simply mind-blowing.
One of his dishes, which he calls simply "GREY 2019" is hard to beat in complexity and taste. It is sanma (Pacific saury) on a blood sausage puree which includes some innards of bitter fish. This all gets covered with a meringue made out of sanma and bamboo charcoal to create the grey colour. This dish is pure genius, the colouring and the taste phenomenal.
His cooking is pure French but the ingredients and tastes which he incorporates in his cuisine set him apart, quite same way.

Less

9 / 10

Lunch at Ode (Ode)

on 12 Apr 2019

by I. Anna A

Modern, creativ, extraordinary. Loved every bite:-)