TL;DR
Chef Hasung Lee, known for his work at Atomix and The French Laundry, has opened his own restaurant, Oyatte, in New York City. The new venue offers a curated eight-course tasting menu emphasizing farm-fresh produce. This marks Lee’s transition from Michelin-starred kitchens to his own culinary venture.
Chef Hasung Lee, renowned for his role in helping Atomix earn two Michelin stars and his recent work at The French Laundry, has officially 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 independent culinary venture.
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Oyatte is located in Manhattan and offers a curated dining experience with a focus on seasonal, locally sourced produce. The menu includes dishes such as smoked quail with rich egg-based sauces, spring green porridge with chrysanthemum and water parsley, and a multi-cucumber dish paired with a smoked eel mousse panna cotta. Lee’s team works closely with Crown Daisy Farm in upstate New York to source ingredients like tender kohlrabi and seasonal vegetables.
During the opening phase, diners are guided through a multi-floor restaurant, beginning with canapés downstairs before moving to the upstairs dining room, managed by general manager and sommelier Cécile Chastanet, a colleague Lee met at Per Se. Lee describes his cuisine as “contemporary,” but notes that he is still developing the overall concept and menu, expecting it to evolve over the coming years.
Why Chef Lee’s New Venture Matters for NYC Dining
Chef Hasung Lee’s transition from Michelin-starred kitchens to opening his own restaurant in New York reflects a broader trend of top chefs seeking creative independence. His focus on farm-fresh ingredients and innovative dishes could influence local dining trends and inspire other chefs to pursue similar ventures. For diners, Oyatte offers a new, refined option for high-end, ingredient-driven cuisine in Manhattan, potentially elevating the city’s culinary scene.
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Background on Chef Hasung Lee’s Career and Opening
Having worked over a decade in prestigious kitchens, Lee contributed significantly to Atomix’s two Michelin stars and gained experience at The French Laundry, one of the world’s top restaurants. His new restaurant, Oyatte, represents a personal milestone and a shift toward a more experimental, chef-driven approach. The restaurant’s focus on seasonal ingredients and a flexible menu aligns with contemporary trends in fine dining, emphasizing sustainability and innovation.
“Lee’s move to open his own restaurant signals a desire for creative control and a commitment to showcasing local ingredients.”
— an anonymous researcher
Unanswered Questions About Oyatte’s Future Direction
It is not yet clear how Lee’s menu will evolve over time or how the restaurant will position itself within NYC’s competitive fine dining scene. Details about the restaurant’s pricing, hours, and long-term concept remain to be announced. Additionally, the impact of Lee’s independent venture on his career trajectory and the local culinary community is still developing.
Next Steps for Chef Lee and Oyatte
In the coming months, Oyatte is expected to refine its menu and expand its offerings. Lee plans to continue developing his culinary style and may introduce seasonal changes to the tasting menu. The restaurant’s management will likely share more details about pricing, reservations, and future plans as the operation stabilizes.
Key Questions
When did Oyatte open?
Oyatte recently opened in New York City, with ongoing service as of now.
What type of cuisine does Oyatte serve?
It offers contemporary cuisine with an emphasis on seasonal, farm-fresh ingredients, featuring an eight-course tasting menu.
Who is the chef behind Oyatte?
Chef Hasung Lee, known for his work at Atomix and The French Laundry, is the founder and head chef.
What are some signature dishes at Oyatte?
Signature dishes include smoked quail with egg-based sauce, a cucumber four ways dish with eel mousse panna cotta, and vegetable-focused offerings like green porridge with chrysanthemum and water parsley.
Are reservations available yet?
Details about reservations and pricing have not yet been publicly announced.
Source: Eater
