How Two Master Sushi Chefs Created a Brand New Omakase Using American Fish — Omakase

At Odo in New York City, Kaiseki chef Hiroki Odo and sushi chef Seong-Cheol Byun create a unique omakase by using only American fish. Often times they get a box of fresh seafood delivered in the morning, with no idea of its contents, and create the menu on the spot based on the fish inside.

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[Ysumguy]

One speaks Korean, the other speaks Japanese but they are both working together as a team. Beautiful.

[vsGoliath]

I love that these two seem to be kind of devoid of the egos that a lot of chefs seem to have when working together. Neither is better than the other, they spend the entire time talking about each other's strengths and all the things they've learned from each other and who's genuinely better at what. That's pretty rare and really encouraging to see.

[jlee]

Chef Odo is being gracious in the NY Eater article. His kaiseki dishes and Chef Byun's sushi are both outstanding, and main attractions of the omakase. Being here nine times already. A treat each visit. If I had to pick the best new restaurant in NYC this year, I would pick this place.

[candip]

Im thinking "Wait why are they using english when speaking with each other."
And then I just realised that this two chef speak different language

[TsunamiWombat]

I hope their partnership is long, stable, and profitable. They seem to work very well off of each other. Fine dining can be a very high stress, high intensity career and it can be difficult to maintain close friendships especially when you work together.


Also, I greatly enjoyed that he opened the fish, identified parasites, and instead of trashing the fish cut out what he could use. The ability to not only make do but excel with imperfect ingredients is the mark of a very skilled chef, and it plays against our tendency in America to waste food with imperfections (look up supermarket produce turn over some time)

[blackmill]

Super refreshing to watch! I love how they incorporate local fish to differentiate themselves but also motivate the local fishermen

[forgethought]

This is honestly brilliant simply because of how creative and ambitious it is.

Being willing to blend two different styles of food from two different national heritages and then use the local ingredients available?

Excellent.

[druid]

These two are what happens when we actually love and support. "Iron sharpens iron" comes to mind.

[sarundayo]

This makes me so happy, to see both cultures and cuisines to coexist in harmony is the real treat here.

[budoyong]

The good thing is, one is on the stage, the other one is building the stage. This kind of relationship is hard to maintain especially at work, people will drag u down to remove u on the stage

[ninjasaurusrexatron]

Omakase: chef's choice.


Also omakase: fIsHy LoOtBoXeS

[melchizedekpsj]

Fascinating. Love how the Japanese and Korean sensitivities compliment each other.

[keekeestudio]

especially with fukushima impact in Japan...I mean Hawaii, is impacted. Even Salmons from Alaska has already been impacted. Good to see new attempt to use local fishs too. This is coming from No.1 Fan of Japan. I had 2 omakase from Japan and they were all amazing and fresh though.

[gabrielsacapano]

wow...they have also mystery boxes....that is so cool.

[Keithlynd_]

I love the synergy of those two people shown in this video

[musicglide]

I just saw a beautiful combination of 2 co-workers or chefs to uphold their respective idea of culinary skills👌👌👌👍

[AndrwTime]

There must be an omakase every 15 fifteen feet in NYC.

[believein]

Their ancestors might have very well been fighting, but man, they make an awesome team.

[carolynthornton]

IN MY VIEW
10:57 Two Masters at work:with The restaurants owner Chef Hiroki Odo shows deep respect for Sushi Chef Seong Cheol Bynum.

[juliencavard]

Congratulations for your Michelin star odo Hiroki