LUBUDS F&B Group adds another epicurean venture to their already extensive portfolio of bars and restaurants, ODDS a Japanese restaurant. Aiming to give customers a holistic experience of Japanese gastronomy located in Central. Encompassing omakase, teppanyaki, yakitori, a bar, and a café all under one roof.
Even though 2020 has been a challenging year for the F&B industry, LUBUDS has established numerous endeavors. In the same vein, the name ODDS stems from LUBUDS’ belief in “breaking the odds”. As well as defying expectations in order to grow during these difficult times.
Interiors of ODDS
The interiors reflect its avant-garde approach to Japanese gastronomy. Embracing guests is the bright O Bar upon entering ODDS. The O Bar’s matte black oval-shaped bar table attracts attention upon entering. While the dim lighting and soothing hues suggest an unassuming yet elegant atmosphere. Proceed through the back automated doors sliding open to reveal the main dining area ‘Sushi Kou’. Either side of the dining area features a sushi bar and a teppanyaki counter. This is located beyond the Yaki Room, where refreshments and snacks are served.
Rather, on the upper-level diners may be seated in a multi-purpose exclusive dining area. Ideal for a more intimate affair, here are live cooking stations for omakase, teppanyaki, or kappou cuisine that can accommodate up to twelve visitors.
Helmed by Expertise Team
ODDS is a celebratory showcase of LUBUDS’s 15th year in the F&B industry and for serving Japanese fare. DIrecting the restaurant is an elite team of Japanese chefs, rather than a single chef. Washoku Executive Chef Kam Wah Au Yeung, Executive Sushi Chef Kwok Cheung Ng, and Executive Sushi Sous-Chef Hiu Fai Siu are among the chefs at ODDS.
The meals at Japanese restaurant ODDS are founded on a straightforward, unshakable philosophy: to adapt the finest seasonal produce using years of knowledge and skills to showcase sophisticated Japanese gourmet dining. For instance, fresh vegetables from Japan arrive five days a week. As well as, handpicking different types of premium abalone and lobster from around the world.
ODDS’ Signature Dishes
Image Courtesy: ODDS
A highlight of ODDS is the Smoked Fatty Tuna with Shikoku Egg and Soy Sauce, a seemingly basic dish. It represents Japanese gastronomy, and prepared meticulously with exquisite attention. ODDS solely sources the tuna from a Toyosu Market supplier. Parts of the tuna with a greater fat content such as the otoro, chutoro, and kashiraniku (crown of the head) are dry-aged for a minimum of seven days. This produces supple meat with cleaner, sharper flavors. Following that, the Chef tops it with whole mustard seeds. Serving it with a housemade Matsumaezuke sauce, a pickled quid, and a Shikoku egg yolk.
Image Courtesy: ODDS
Cedarwood Grilled Seaperch is another signature dish. Tokushima seaperch is grilled entirely on a piece of cedarwood Kyoto-style. Giving the fish a distinct cedarwood scent while preserving the meat’s juiciness. Subsequent to that, it is seasoned lightly with natural salt from Suzu, Ishikawa. The expertise Executive Chef then serves the whole grilled fish on a platter with leaves and a slice of lemon. Thus, accentuating the earthy tones of the restaurant and the freshness of the premium quality ingredients.
Image Courtesy: ODDS
Lastly, the Foie & Persimmon Monaka is a visual as well as a gustatory delight. The skilled Chef at ODDS sumptuously fills a crispy monaka with a foie gras filling. Slow-cooking the foie gras in a house-made chicken broth and combined with seasoned, dried Wakayama persimmon. Encased in a crisp monaka wafer, the sweetness of the persimmon mixes with the rich aftertaste of the foie gras. Hence, creating a wonderful blend of earthy brininess and sweet, jammy flavors. The crunchy and creamy textures contrast each other to create a perfect epicurean experience. Finally, presented to the guests is the foie gras and persimmon monaka in a little paper bag.