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Average rating from 8 meals 9.1 / 10
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Ratings from the web



Yusuke Namai



Foodle Reviews

9 / 10
on 07 Sep 2021

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

9 / 10
on 15 Jun 2021

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.

on 30 Mar 2021

Conger eel, taro, smoked radish

穴子 里芋 いぶりがっこ



Ode | Hiroo, Tokyo

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

on 17 Feb 2021

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
on 05 Jun 2020

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

9 / 10
on 28 Mar 2020

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
on 12 Apr 2019

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

9 / 10
on 12 Apr 2019

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

Recommended in Tokyo


Japan, 〒150-0012 Tōkyō-to, Shibuya-ku, Hiroo, 5 Chome−1−32 ST広尾2F


Open hours


+81 3-6447-7480