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A New Masterpiece Arrives: Introducing the Shoyu Ramen 🍜✨

As Chef Daisuke Watanabe ’s exclusive residency at THE GALLERY by Odo continues through June 13th, we are thrilled to introduce an exciting evolution to our menu. While Chef Watanabe has been meticulously handcrafting every single bowl of our Shio, Miso, and Vegan Shojin ramen, we are now retiring the Shio to present another of his legendary signature creations: The Shoyu Ramen.

We wanted New York to experience the flawless balance of Chef Watanabe’s deeply comforting chicken broth and his proprietary soy sauce kaeshi (tare). This bowl is a refined homage to Hachioji Ramen—Tokyo’s celebrated local ramen style. Designed to resonate with the modern New York palate while evoking a profound sense of nostalgia for Tokyoites, it is a masterclass in culinary harmony.

The Composition:
* A precise blend of 3 artisanal soy sauces
* Rich, slow-simmered chicken broth enriched with seabura (pork back fat)
* Fresh new onions & crisp scallions
* Premium nori & tender pork belly chashu
* A bright, finishing touch of fresh ginger

Chef Watanabe will be in our kitchen crafting this new trio of Shoyu, Miso, and Vegan Shojin ramen until his residency concludes on June 13th. Join us to experience this extraordinary new lineup before the residency ends.

See you soon.

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The Masterpiece Shio Ramen: A Study in Refined Complexity

Delicate, deeply layered, and completely unforgettable—this Shio Ramen is Chef Daisuke Watanabe’s ultimate signature creation. Shio (salt) ramen is notoriously difficult to perfect because there is nowhere for flaws to hide, and this precise bowl is the very masterpiece that catapulted him to stardom in Japan.

The crystal-clear broth is a complex symphony, combining a rich whole chicken soup, a local New England clam dashi, and a luxurious seafood stock meticulously crafted from eight different seafood ingredients. To bring it all together, Chef Watanabe seasons the broth with a precise blend of four distinct natural salts, highlighting the natural sweetness and oceanic depth of the ingredients without ever overwhelming the palate.

The Perfect Harmony:
* The Noodles: The broth is beautifully complemented by housemade straight noodles, cooked through yet retaining a supple texture that captures the delicate soup with every lift.
* The Aromatics: Finished with a touch of fragrant shallot oil and fried shallots for a subtle, savory crunch.
* The Accents: Elegant pork belly chashu, tender chicken thigh, fresh asparagus, and a bright kiss of yuzu that cuts through the richness with refreshing citrus notes.

An Encounter with Culinary History:
This iconic bowl holds an even greater significance today. In February 2026, Chef Watanabe sent shockwaves through the global food community by closing the doors of his acclaimed shop, Ramen FeeL. Driven by a relentless desire to expand his international culinary horizons and pursue a deeper, boundless exploration of Japanese flavors, he stepped away from his brick-and-mortar home to take his craft global. To taste his signature dish now is a rare opportunity to experience the artistry of a master embarking on his next great chapter.

✨ Featured Ingredients: 4 kinds of natural salts, whole chicken soup, New England clam dashi, 8 seafood ingredients (squid, shrimp, clam, konbu, niboshi, katsuo, saba bushi, jinhua ham), asparagus, yuzu, chicken thigh, chicken oil, fried shallots, pork belly chashu.


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The Vegan Tantan Ramen: A Landmark Culinary Collaboration

We are proud to present a pure collaborative creation by Chef Hiroki Odo .nyc .d.o_ny and Chef Daisuke Watanabe —a dish that completely redefines the boundaries of plant-based ramen.

This exceptional bowl draws its inspiration from the traditional shojin-style (Japanese Buddhist vegetarian) broth that Chef Odo famously crafted during his tenure at the Michelin-starred Kajitsu. The foundation is a deeply savory, completely vegan broth meticulously extracted from kombu, king oyster mushrooms, shimeji mushrooms, napa cabbage, and onion.

To build a multi-layered depth with a gentle, warming heat, the broth is enriched with sesame paste, roasted paprika, and a very special, incredibly rare ingredient: Miso Tamari.
Known as the ancient prototype of modern soy sauce, miso tamari is the precious liquid that naturally seeps out and pools on the surface of miso during its long fermentation and aging process. It captures the pure, intensely concentrated umami of soybeans and koji, delivering a profound richness and a complex flavor profile that is even deeper and more intense than the miso itself. provided us with this special ingredients for this dish.

Bringing the dish together into a fully realized collaborative experience, Chef Watanabe completes the ramen with custom, egg-free noodles. The bowl is beautifully composed with textured soybean meat, fresh green vegetables, and crisp fried maitake mushrooms, then finished with a vibrant drizzle of chili oil, the complex kick of Sichuan pepper, and fresh cilantro.

It is a seamless marriage of Chef Odo’s refined shojin sensibilities and Chef Watanabe’s ramen mastery—an unforgettable, deeply satisfying vegan ramen experience, which you wouldn’t believe that it is vegan.

✨ Featured Ingredients: Kombu & mushroom broth (king oyster and shimeji), sesame paste, roasted paprika, miso tamari, egg-free noodles, fried maitake, Sichuan pepper, chili oil, soybean meat, cilantro.

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Mastery in motion.

Chef Watanabe crafts his legendary noodles from scratch, meticulously adjusting his technique to account for NYC’s specific water and humidity.

Every step—mixing, kneading, and cutting—is part of his search for the perfect bowl he is proud to serve.
Nothing to hide, and everything to savor.

5 days until the launch event of May 12.

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The launch event for “The Pinnacle of Ramen Gastronomy” on May 12 with Chef Daisuke Watanabe and Chef Hiroki Odo is officially SOLD OUT. Thank you for the overwhelming support.

However, we want to clarify an important point:

The collaboration residency itself is NOT sold out.

From May 15 through June 13, Chef Watanabe will continue his residency inside THE GALLERY by Odo kitchen, serving a special collection of three ramen creations throughout regular business hours.

No special tickets.
No separate event links.
Simply reserve your table through OpenTable and enjoy the collaboration as part of our regular menu.

We currently have plenty of seating available during the residency period and would love to welcome you.

For those who missed the launch event — this is still your opportunity to experience one of the most exciting ramen collaborations in New York this season.

🍜 May 15 – June 13
📍 THE GALLERY by Odo
🍜 Reservations via OpenTable

Residency details and reserve:
https://www.odogallery.nyc/news/ramenfeel-chefwatanabe

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The impossible becomes possible in New York. 🍜

In Japan, Chef Daisuke Watanabe’s Ramen FeeL () was a phenomenon—defined by seats that sold out in minutes and a level of devotion rarely seen. After shuttering his doors at the height of his success in early 2026 to further evolve his craft, the question was: Where next?

The answer is New York.

Hosted by Chef Hiroki Odo at THE GALLERY by Odo, we are proud to present a historic residency marking the next frontier of Ramen Gastronomy.

This isn’t just a pop-up; it’s the world premiere of the Artisanal Miso Ramen. Conceived exclusively for this New York moment and never before served in Japan, this bowl translates Watanabe’s technical rigor into the soulful, time-honored flavors that earned him Japan’s unwavering devotion.
Chef Watanabe’s signature Shio Ramen will begin to be available on May 15.

The Details:
Exclusive Opening Night: May 12 (Ticketed)
Limited Residency: May 15 – June 13
Location: THE GALLERY by Odo (17 W 20th St)

Find details of events via link in our bio or

(The ramen photo in this post is Chef Watanabe’s Shio Ramen. Not Miso Ramen. He will reveal his Miso Ramen on May 12th.)

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