Final Workshop by Two-Michelin-Starred Chef Hiroki Odo and Japan’s Heritage Miso House, Marukome “Beyond the Wellness Trend: 1,300 Years of Japanese Fermentation Through Modern Science”
Beyond the Wellness Trend: THE GALLERY by Odo and Historic Marukome Brewery Explore 1,300 Years of Japanese Fermentation Through the Lens of Modern Science
THE GALLERY by Odo (Flatiron District, New York) is currently holding cultural exhibition and dining collaboration, “THE GALLERY by Odo × Marukome,” running from June 6 through September 4, 2026.
This project unites Chef Hiroki Odo of the two-Michelin-starred restaurant Odo and Marukome, a Japanese miso house founded in 1854, for an unprecedented cultural experience. Here in New York, we invite you to explore the profound appeal of Japanese fermentation culture and miso through three distinct lenses: Taste, Perceive, and Reflect.
“What if we stopped chasing the next wellness trend?”
Moving beyond fleeting wellness fads and superfood hype, THE GALLERY by Odo has partnered with Marukome, Japan’s premier miso brewery established in 1854, to host an exclusive 3-part workshop + lunch program on August 27, 2026.
The event explores Japan’s centuries-old fermentation culture through the lens of leading scientific research.
How might modern science help us look anew at Japan’s centuries-old fermentation culture?
Rather than focusing only on individual nutrients or ingredients, this seminar takes a broader view of food—considering diversity, flavor, tradition, and how we eat in everyday life. Fermented foods offer a compelling example of this more holistic perspective.
Miso is one such example. Miso soup can bring together fish, tofu, vegetables, rice, and seasonal ingredients in countless combinations, making it a highly adaptable nutritional platform for dietary diversity.
Scientific Advisors Justin L. Sonnenburg, PhD, Professor at Stanford University School of Medicine, and Erica D. Sonnenburg, PhD, Senior Research Scientist at Stanford University School of Medicine, bring perspectives from their research on diet, fermented foods, and the gut microbiome, including a 2021 clinical study published in Cell. The seminar will also feature research on rice koji by Haruya Takahashi, PhD, Assistant Professor at Kyoto University’s Graduate School of Agriculture.
"Japanese food culture has always evolved alongside fermentation," says Shuta Aoki, 5th generation of Marukome and a nationally-certified miso craftsman. "Miso is at the heart of it, and koji is what supports the miso. For this event, we will discuss fermented foods from two perspectives: history and modern research."
< August Workshop & Lunch Program > Thursday, August 27, 11 AM - 1 PM
Led by Aoki alongside Two-Michelin-starred Chef Hiroki Odo, the session is divided into three immersive experiences:
Discover: An interactive dialogue exploring the history of Japanese fermentation, informed by scientific perspectives from Scientific Advisors Justin and Erica Sonnenburg of Stanford University School of Medicine, alongside research on rice koji -a cornerstone of Japanese fermentation culture- by Haruya Takahashi, PhD, of Kyoto University. The session includes a tasting of a specially brewed, high-koji miso prepared exclusively for this event.
Touch: A hands-on workshop where guests create Miso-dama (Samurai balls), a portable meal-prep technique utilized by warriors in the Sengoku period.
Taste: A showcase of culinary mastery through a traditional Japanese one-tray meal. Relying on precision and craft rather than purely visual flourishes, Chef Hiroki Odo’s menu translates his philosophy of taste and fermentation into a deeply nourishing experience. (Please note: The menu includes meat and fish. We are unfortunately unable to accommodate plant-based or vegan dietary requests for this event).
This single-day interactive session and dining experience serves as the grand finale of the "What does fermentation really mean to you?" series.
Concurrently, an artifact exhibition featuring a century-old traditional wooden kioke (brewing barrel) remains open to the public daily at THE GALLERY by Odo.
Due to the nature of the event, we are not able to accommodate allergies and dietary restrictions.
Beef, fish, shellfish, soy, and ingredients with gluten will be served.
Event Details:
Date: Thursday, August 27, 2026
Time: 11:00 AM – 1:00 PM
Location: THE GALLERY by Odo (17 West 20th Street, New York, NY)
Fee: $130 per ticket + tax
For media inquiries, press passes, and interview requests, please contact: takuya@skyblue-hospitality.com
About Odo Hospitality
Odo Hospitality is a constellation of intimate dining and drinking concepts anchored in New York's Flatiron district, created by Chef Hiroki Odo. At its heart is Odo, a two-Michelin-starred kaiseki restaurant recognized by The New York Times as one of New York's best, offering a multi-course journey rooted in Japanese tradition and reimagined for the modern era. The Odo universe extends across Odo Lounge, a hidden speakeasy offering premium Japanese mixology; HALL, a convivial neighborhood bar celebrated for its Japanese-influenced burgers and elevated cocktails; THE GALLERY by Odo, an art-forward culinary space pairing elevated Japanese small plates and sake with rotating art exhibitions; and Odo East Village, home to Chef Odo's original "Kaiseki Izakaya" concept blending technical precision with the warmth of a neighborhood izakaya. Rounding out the portfolio are Odo Lab, an evolving platform for culinary innovation and cultural programming, Sushi Muse, a luxury sushi delivery concept, and Odo at Home, a digital boutique offering artisanal tableware and Japanese lifestyle objects. Together, these concepts reflect Chef Odo's abiding commitment to Japanese craft, cross-disciplinary creativity, and quiet luxury.
For more information, visit www.odo.nyc
About THE GALLERY by Odo
Founded by Hiroki Odo in 2021, THE GALLERY by Odo is a hybrid restaurant, cultural venue, and creative space located in New York City’s Flatiron District at 17 West 20th Street. Built on Chef Odo’s lifelong passion for the arts, THE GALLERY regularly hosts exhibitions, culinary collaborations, and curated dining events that highlight cross-disciplinary creativity. Managed in the spirit of Odo’s two-Michelin-starred restaurant, the space serves as a platform for innovation in both the culinary and cultural realms. For more information, visit www.odogallery.nyc.
About Marukome
Established in 1854, Marukome is Japan’s leading miso and fermented food producer, with over 170 years of unbroken tradition in the art of Japanese fermentation. As both a custodian of ancient fermentation culture and an innovator driving its future, Marukome collaborates globally to bring the depth and versatility of miso to new audiences and new contexts. This partnership with THE GALLERY by Odo marks Marukome’s debut in New York’s high-end culinary scene.
For more information, visit https://www.marukomeusa.com/