Dear Valued Guests,

THE GALLERY by Odo is delighted to announce the fifth installment of our signature monthly “Izakaya Night” on Wednesday, October 15th, 2025.

“Izakaya Night” is a unique, one-night-only event where THE GALLERY by Odo curates a special selection of Japanese sakes and pairs them with original dishes created exclusively for the evening by Chef Hiroki Odo (Restaurant Odo) and his team. It is an intimate opportunity to enjoy rare sakes alongside refined culinary creations highlighting the best of seasonal ingredients.

For this special Vol. 5, we are honored to welcome Mr. Toshiro Susa, Overseas Business Manager of Asahi-Shuzo Brewery (founded in 1830) in Niigata Prefecture, Japan. Home to the flagship brand Kubota, Asahi-Shuzo is celebrated worldwide for its elegant expression of tanreikarakuchi—a crisp, clean, and dry sake style. Drawing from the fertile land and pristine water of Niigata, and guided by centuries of Echigo Toji master brewers, the brewery continues to craft sakes that embody both tradition and innovation. At this event, Mr. Susa will personally introduce and pour a curated selection of Kubota sakes.

On this evening, guests will have the chance to enjoy three exceptional Kubota sakes. Kubota has had a presence in the U.S. for many years, but the sakes we're featuring tonight are some of our newer releases. While Kubota has traditionally been known for its signature tanrei karakuchi—a crisp, clean, and dry style of sake from Niigata—these new selections also boast a wonderful balance of aroma and acidity:

Kubota Junmai Daiginjo (ABV 15%)
Elegant notes of pear and melon with a smooth, clean texture. Balanced acidity and a crisp finish make this a refined expression of Kubota’s style.
Kubota Suijyu (Nama) Daiginjo (ABV 14%)
A refreshing, unpasteurized sake with bright, fruity aromas and a silky texture. Delicate yet vibrant, best enjoyed chilled.
Kubota Senjyu Junmai Ginjo Blue (ABV 15%)
A versatile, well-balanced sake with a gentle aroma and crisp, dry taste. Enjoy chilled for a refreshing tartness or at room temperature for richer rice notes.

We are also delighted to feature seasonal vegetables from Suzuki Farm in Delaware. Established in 1983, Suzuki Farm is the only Japanese vegetable farm on the East Coast, cultivating more than 30 varieties of authentic Japanese vegetables each year. Their produce is harvested and shipped the same day, ensuring peak freshness. Representing the farm at the event will be Mr. Satoru Tsuda.

To complement these exquisite sakes, Chef Odo and his team have designed a special menu featuring both Suzuki Farm’s vegetables and premium seasonal ingredients:

Kappa Roll – Cucumber Roll
(Suzuki Farm cucumber, seaweed, shiso flower, miso-chicken)
Mizunasu Eggplant Sashimi
(Suzuki Farm eggplant with white miso–milk–honey mustard sauce, prosciutto, uni, parmesan, black pepper)
Chutoro Tataki
(lightly seared medium-fatty tuna marinated with soy and Suzuki Farm sudachi, topped with myoga, rakkyo, onion, shiso, and sudachi)
Manganji Pepper Nikuzume
(Suzuki Farm manganji pepper stuffed with smoked beef patty, katsuobushi, soy sauce)
Gyutan Negima Kushi
(charcoal-grilled thick-cut beef tongue skewers served with grilled negi sauce)

…and more!

Don’t miss this extraordinary evening of Kubota sake × Suzuki Farm produce × Chef Odo’s culinary craftsmanship—a celebration of craftsmanship, terroir, and seasonality.

“Izakaya Night” Details: