{"id":55504,"date":"2026-10-18T12:05:23","date_gmt":"2026-10-18T12:05:23","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/55504\/"},"modified":"2026-10-18T12:05:23","modified_gmt":"2026-10-18T12:05:23","slug":"meet-chef-nakago-matsumoto-the-acclaimed-kyoto-culinary-star-with-a-one-year-waitlist-bringing-his-highly-sought-after-yoshoku-fusion-to-nyc-for-a-rare-two-month-pop-up","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/55504\/","title":{"rendered":"Meet Chef Nakago Matsumoto: The acclaimed Kyoto culinary star with a one-year waitlist bringing his highly sought-after \u2018yoshoku\u2019 fusion to NYC for a rare two-month pop-up"},"content":{"rendered":"

\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Meet<\/p>\n

\t\t\t\t\t\t\t\t\tRestaurant Nakago & Chef Nakago Matsumoto <\/p>\n

New Yorkers are used to tough reservations. But snagging a table at Kyoto\u2019s acclaimed Restaurant Nakago requires patience measured in seasons.<\/p>\n

The famous dining spot carries a one-year waitlist in Japan. Now, local foodies have a rare chance to skip the line. <\/p>\n

Chef Nakago Matsumoto is making his very first culinary appearance in New York City.<\/p>\n

He is taking over THE GALLERY by Odo for a highly anticipated, two-month residency.<\/p>\n

A new chapter of Japanese food<\/p>\n

\"\"Source \/ THE GALLERY by Odo<\/p>\n

If you are expecting traditional sushi or kaiseki, think again. This pop-up focuses entirely on yoshoku.<\/p>\n

Yoshoku is a unique Japanese-Western fusion cuisine. It is a culinary craft deeply rooted in Kyoto\u2019s traditions but freely draws from European techniques. <\/p>\n

It represents a side of Japanese food culture that most Americans\u2014and even some locals in Japan\u2014are still discovering.<\/p>\n

The menu is perfectly tailored for autumn in the city. The star of the show is the Hamburger Steak (Hanbagu). <\/p>\n

This classic yoshoku dish is currently captivating Kyoto\u2019s dining scene, and Chef Matsumoto is elevating it to its highest expression for his Manhattan debut.<\/p>\n

Diners can also expect a full embrace of rich fall ingredients. The seasonal menu features a forest mushroom soup and a delicate apple sauce dessert.<\/p>\n

Food as an exhibition<\/p>\n

\"\"Source \/ THE GALLERY by Odo<\/p>\n

This is not your average one-night guest chef event. The residency is the second installment of The Culinary Exhibition Series.<\/p>\n

Led by two-Michelin-starred Chef Hiroki Odo, the platform treats culinary residencies like curated art shows. Each visiting chef leaves a lasting imprint on the restaurant. <\/p>\n

True to the program\u2019s core promise, select dishes from Chef Matsumoto will permanently remain on THE GALLERY by Odo\u2019s menu even after he heads back to Japan.<\/p>\n

The pop-up officially runs from September 26 through November 22, 2026.<\/p>\n

You can find THE GALLERY by Odo at 17 West 20th Street in the Flatiron District.<\/p>\n

Don\u2019t miss out! Follow us on Facebook, Instagram, and now on WhatsApp, too!<\/p>\n","protected":false},"excerpt":{"rendered":"

Restaurant Nakago & Chef Nakago Matsumoto New Yorkers are used to tough reservations. But snagging a table at Kyoto\u2019s acclaimed Restaurant Nakago requires patience measured in seasons. The famous dining spot carries a one-year waitlist in Japan. Now, local foodies have a rare chance to skip the line. Chef Nakago Matsumoto is making his very<\/p>\n","protected":false},"author":2,"featured_media":55505,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[332,387,389,388],"class_list":["post-55504","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york","tag-new-york-city","tag-new-york-city-food","tag-nyc","tag-nyc-food"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117461825996228576","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/55504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=55504"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/55504\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/55505"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=55504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=55504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=55504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}