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Chef Hasung Lee, previously at Atomix and The French Laundry, has opened Oyatte in New York City. The restaurant offers an eight-course tasting menu emphasizing farm-fresh produce and innovative techniques. This marks Lee’s transition from Michelin-starred kitchens to his own venture.
Chef Hasung Lee, known for helping Atomix earn two Michelin stars and most recently working at The French Laundry, has opened his own restaurant, Oyatte, in New York City. The restaurant features an eight-course tasting menu centered on farm-fresh ingredients, marking Lee’s first solo venture after a decade of high-profile kitchen experience. The opening signifies a new chapter in his culinary career, with a focus on contemporary cuisine and innovative techniques.
Oyatte is located in Manhattan and offers an eight-course tasting menu that highlights seasonal, farm-fresh produce sourced from Crown Daisy Farm in upstate New York. The menu includes dishes such as smoked quail with egg-based sauce, spring green porridge with chrysanthemum and wild water parsley, and a layered squid and cucumber dish featuring cured and aged proteins. Chef Lee personally crafted the menu, which showcases a blend of modern techniques and ingredient-focused presentations.
During the restaurant’s initial operation, diners are guided through the experience by general manager and sommelier Cécile Chastanet, who previously worked at Per Se. The restaurant’s design involves two floors, with a variety of canapés served downstairs before guests are seated upstairs for the main tasting. Lee stated that he is still developing his culinary identity, mentioning, “I have no idea what’s my cuisine yet. I think it’ll take a little more time.” The restaurant is expected to evolve as Lee refines his concept over the coming years.
Why Chef Lee’s NYC Opening Matters
This opening marks a step in Chef Hasung Lee’s career, transitioning from kitchens with Michelin recognition to establishing his own culinary identity. It provides a new dining option in New York focused on seasonal ingredients and modern techniques. The restaurant’s emphasis on farm-fresh produce and contemporary presentation may influence local fine dining trends and encourage other chefs to pursue independent ventures.
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Background of Chef Hasung Lee’s Career
Hasung Lee spent over a decade working in Michelin-starred kitchens, including his role at Atomix, where he helped earn two stars, and his recent stint at The French Laundry, a three-Michelin-starred restaurant. His experience has been characterized by a focus on contemporary Korean cuisine and high-level technical skill. The launch of Oyatte represents his move into entrepreneurship, with an aim to develop a personal culinary style that incorporates his diverse influences and innovative techniques.
“Chef Lee is still exploring his culinary identity, but his focus on seasonal ingredients and innovative techniques is clear.”
— an anonymous source from Eater
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It remains to be seen how Chef Lee will evolve the menu or define his culinary style over time. His statement about not knowing his cuisine yet suggests that the restaurant’s concept may change as he gains more experience and feedback. Details about the restaurant’s long-term vision and potential expansions have not been announced.
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Next Steps for Oyatte and Chef Lee
In the upcoming months, Chef Lee is expected to continue refining his menu and developing his culinary identity. The restaurant may introduce seasonal menus or special events to showcase new dishes. Monitoring customer feedback and critical reviews will provide insight into how Oyatte establishes its position within NYC’s fine dining scene.
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Key Questions
When did Oyatte open?
Oyatte recently opened in New York City, with ongoing operations.
What kind of cuisine does Chef Lee serve at Oyatte?
The restaurant offers a contemporary, ingredient-focused cuisine with an evolving menu that incorporates modern techniques and seasonal produce.
What are some signature dishes at Oyatte?
Signature dishes include smoked quail with egg-based sauce, green porridge with chrysanthemum, and a layered squid and cucumber dish with cured proteins and beer sauce.
Will Chef Lee expand or change the menu over time?
Yes, Chef Lee has indicated that he plans to develop and refine his menu and concept over the next few years, aiming to establish his culinary style.
How can I make a reservation at Oyatte?
Reservations are typically made through the restaurant’s website or reservation platforms, with details to be announced by the restaurant directly.
Source: Eater
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