An ode to you.

We are looking for a talented and passionate restaurant service staff to join our team.
Please don’t hesitate to contact with your CV by email on
info@restaurant-ode.com

Concept

An ode is a lyric poem praising something special to one's heart.

Our ode pays respect to the exquisite ingredients produced in Japan,
the beauty of Japanese craftsmanship in tableware,
and the wonderful traditions of French cuisine.
It creates a collage of all the elements,
presenting Chef Yusuke Namai's sentiments and passion
on the table and in every nook of our restaurant.

Cuisine entwined with wine, service and setting,
weaving a new story of creative gastronomy out of Tokyo.
To every guest who visits us,
we hope you enjoy this ODE to your heart's content.

This is an ode to you.

Kosuke Sato

Born in 1984 in Iwaki City, Fukushima Prefecture

Began his culinary career at "Asaba" in Shuzenji, Izu. While learning the fundamental techniques of Japanese cuisine, he cultivated his sensitivity to find beauty in simplicity and transformation - the essence of "wabi-sabi" inherent to Japanese culture.

At Hanazono-cho's Okido Yabe, he spent 10 years at the counter, facing customers, engaging with ingredients, confronting himself, and dedicating each day to the pursuit of culinary excellence.

In Chapter 2 of Ode, his goal is to introduce a new form of Japanese cuisine and establish himself as a unique presence in the field.

Dairin Arai

Originally from Aomori Prefecture

Began his apprenticeship as a soba master at age 18
Learned the art of soba-making at "Kaishin," a handmade soba restaurant in Aomori City
Moved to Tokyo to further pursue his studies in Japanese cuisine

Gained experience at: "Japanese Restaurant Matsushita" and "Ginza Soba Sasuga"
Through a noren-wake* arrangement, he became independent from "Ginza Soba Sasuga" and opened "Ginza Sasuga Rin"

In Chapter 2 of Ode, he supports Chef Sato as a soba master.

Information

Opening hours

Dinner18:00, 19:00(Close 23:00)

Closed
Wednesday
Dress code
There is no strict dress code however, we recommend not too casual clothing.
Reservations
We appreciate your booking through online.
We do not accept any bookings received by facsimile.

At reservation, we ask customers to inform about allergies or ingredients not to be used for us to prepare one course of chef's selection.
The requirement of counter seating for children is at least junior high school age.

2F 5-1-32 Hiroo, Shibuya, Tokyo

Mail
info@restaurant-ode.com

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