TL;DR
Chef Hasung Lee, known for helping Atomix earn two Michelin stars and working at The French Laundry, has opened Oyatte in NYC. The restaurant features an eight-course tasting menu focused on farm-fresh produce. This marks Lee’s first venture as an owner after years of high-end kitchen experience.
Chef Hasung Lee, who helped Atomix earn two Michelin stars and previously worked at The French Laundry, has opened his own restaurant, Oyatte, in New York City. This marks his debut as a restaurant owner after more than a decade in high-end kitchens.
Oyatte features an eight-course tasting menu that highlights farm-fresh ingredients sourced from Crown Daisy Farm in upstate New York. The menu includes dishes such as smoked quail with rich egg-based sauces, spring green porridge with chrysanthemum and water parsley, and a cucumber-focused dish with multiple preparations, including charred and relish forms.
Chef Lee describes the cuisine as contemporary, though he admits he is still exploring his culinary identity. The restaurant’s service involves a two-floor setup, with diners first enjoying canapés downstairs before moving to the upstairs dining room, managed by general manager and sommelier Cécile Chastanet, whom Lee met at Per Se.
Why Chef Lee’s NYC Debut Matters for Fine Dining
Chef Hasung Lee’s transition from Michelin-starred kitchens to opening his own restaurant represents a significant step in his career and reflects a broader trend of top chefs establishing independent ventures. Oyatte could influence the New York dining scene by introducing innovative, ingredient-driven cuisine rooted in seasonal farm produce, offering diners a fresh perspective on contemporary dining.
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Background on Chef Hasung Lee’s Career Path
Having spent over a decade working in prestigious kitchens, Lee contributed to Atomix earning two Michelin stars and gained experience at The French Laundry, one of the world’s most renowned restaurants. His move to open Oyatte signifies a shift towards establishing his own culinary voice after years of working under other chefs and brands.
“Lee hopes to develop the menu and concept of Oyatte over the next few years, emphasizing that he is still exploring his culinary identity.”
— an anonymous researcher
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Unclear Aspects of Oyatte’s Future Development
Details about the long-term menu direction, pricing strategy, and whether Lee plans to expand or open additional locations are still emerging. It is not yet clear how the restaurant will evolve as Lee continues to refine his culinary concept.
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Upcoming Developments and Next Steps for Oyatte
Expect ongoing menu refinement and possible seasonal updates as Lee gains feedback from diners. The restaurant’s team will likely focus on establishing its reputation in NYC’s competitive fine dining scene, with future plans possibly including special events or collaborations.
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Key Questions
When did Oyatte open?
Oyatte recently opened in New York City, with the exact date still being confirmed as the restaurant begins operations.
What type of cuisine does Oyatte serve?
Chef Lee describes it as contemporary cuisine, with a focus on seasonal, farm-fresh ingredients, though he is still defining the restaurant’s precise culinary identity.
Will Chef Lee be involved in the day-to-day operations?
Yes, Chef Lee is actively involved in menu development and the kitchen’s operations as the founder and head chef.
Are reservations available now?
Reservation details are not yet fully confirmed, but the restaurant is expected to begin accepting bookings shortly as it settles into operation.
What are the signature dishes at Oyatte?
Signature dishes include smoked quail with egg-based sauces, a green porridge with chrysanthemum, and a cucumber dish with multiple preparations, including relish and charred forms.
Source: Eater
