Celebrating the people, passion, and stories behind great hospitality with Tock 10.
odo
New York, NY
The Concept
This 14-seat traditional kaiseki counter is discreetly located behind all-day cafe and cocktail bar HALL, operated by the same team. Chef Hiroki Odo trained in Japan at legendary kaiseki restaurant Kyoto Wakuden before moving to New York in 2012. At odo, he’s a Japanese culinary ambassador of the highest level, connecting with local fishermen, butchers, and farmers to bring in the best product.
Chef Odo strictly adheres to kaiseki ryori standards at his eponymous restaurant, with each course showcasing a different cooking method, from otsukuri sashimi and owan (warm soup) to yakimono (grilled) and takiawase (simmered). Odo previously received a MICHELIN star at Kajitsu for his vegan Buddhist cooking, so he knows how to let the delicate flavors of vegetables shine. Chef Odo also enjoys introducing ingredients from his hometown in the Kyushu region, like horse mackerel and sardines.
For the zen vibes. This is the closest approximation you’ll find to traditional Japanese kaiseki in the United States and the carefully orchestrated meal is a meditative atmosphere with quietly attentive service. With no music, your attention is squarely on the food.
Restaurant Yuu
Brooklyn, NY
The Concept
The kitchen is a stage at Chef Yuu Shimano’s Brooklyn-based, French-Japanese restaurant. Guests are seated at a sleek black stone counter in an industrial brick building with a soaring ceiling. Start with bite-sized snacks and chilled or warm hinoki-infused oshibori before the thick velvety curtain is suddenly whisked open and the kitchen revealed. Shimano’s team of chefs introduce themselves and the show begins.
Pristine seasonal Japanese seafood plays a starring role, from Hokkaido uni served in its shell to firefly squid, while classical French sauces, including vin blanc, bring Shimano’s food to life. The one dish that never leaves the menu? Canard en croûte—layers of 45-day dry-aged duck breast, foie gras, minced duck leg, mushroom, and spinach wrapped and cooked in artfully adorned puff pastry. After such a rich crescendo, desserts are light and ethereal.
For the dramatic presentation. Courses like veal, baked with thyme and sage, and Shimano’s signature duck en croûte are proudly presented before they are sliced and plated. Shimano and his team happily answer questions and explain the method of preparation to curious diners.
Atomix
New York, NY
The name
After wowing New York with Atoboy, their casual Korean-inspired restaurant highlighting banchan, Chef Junghyun “JP” Park and his wife Ellia, who oversees front of house operations, raised the stakes with a 14-seat, two-Michelin-starred tasting menu concept called Atomix. Continuing the theme of “ato,” meaning “gift” in Korean, they aim to create meaningful experiences. “The most important thing for hospitality is to impact someone’s life,” Ellia told Cherry Bombe. “If I can make a small impact, that is our ultimate goal.”
Each course arrives with a beautifully designed card detailing the dish’s ingredients, inspiration, and even the ceramics used, fostering meaningful conversation between staff and guests. The attention to detail extends to personal touches like letting diners select their own chopsticks after enjoying welcome drinks in the subterranean lounge. These elements helped Atomix earn the number six spot on The World’s 50 Best Restaurants list and number four on The New York Times’ 100 Best Restaurants list. Quite a gift.
Top critics have described Atomix as seamless, perfect, moving, beautiful, and joyous—and we couldn’t agree more. The Park’s vision of presenting stunning food in unpretentious ways delivers “ato” each night.
OSAKANA
New York, NY
Origin
Chef and former fish wholesaler Yuji Haraguchi founded OSAKANA in 2016 to fill an obvious hole in the market. “Witnessing this gap between the quality and potential of U.S.-caught fish and the fastidiousness of Japanese handling practices gave Haraguchi the seeds of an idea,” the New Yorker reported that year. Haraguchi set out to create a pristine fish counter and education center, where he could raise awareness about local catches and Japanese culture through humidity-controlled displays and hands-on classes.
Now approaching their tenth anniversary, OSAKANA, which translates to ‘honor your fish’ remains committed to the highest-quality seafood and the Japanese practice of mottainai, or no-waste. Haraguchi has devoted his career to changing the American perception of the ocean’s bounty. Through his “Fish Bone Revolution” he has been able to upcycle fish bones and reenvision waste in the seafood supply.
For the immersive classes. Where else can you learn to shuck live uni, flown in that day from the coast of Maine, to make fresh temaki?
