TL;DR
Chef Hasung Lee, known for his work at Atomix and The French Laundry, has opened his first restaurant, Oyatte, in New York City. The restaurant offers an eight-course tasting menu emphasizing seasonal, farm-fresh produce. Details about the full concept and future plans are still emerging.
Chef Hasung Lee, renowned for his role in helping Atomix earn two Michelin stars and his recent stint at The French Laundry, has opened his first restaurant, Oyatte, in New York City. The new establishment features an eight-course tasting menu centered on seasonal, farm-fresh ingredients, marking a significant milestone in his culinary career.
Lee’s restaurant, Oyatte, is situated in Manhattan and offers a curated dining experience with dishes such as smoked quail with egg-based sauce, spring green porridge, and a multi-faceted cucumber dish. The menu highlights ingredients from Crown Daisy Farm in upstate New York, including tender kohlrabi, wild water parsley, and preserved kumquats. During the opening phase, diners are guided through a sequence of canapés and a multi-floor dining setting, with Lee actively involved in menu development and staff training.
Lee describes his culinary style as “contemporary,” though he admits he has not yet fully defined his cuisine. He plans to refine the menu and concept over the coming years. The restaurant’s design includes an upstairs dining room and a downstairs area where guests can enjoy canapés before moving upstairs, with service led by general manager and sommelier Cécile Chastanet, whom Lee met at Per Se.
Implications of Lee’s First Solo Venture in NYC
This opening signifies a major step in Chef Hasung Lee’s career, transitioning from team roles in Michelin-starred kitchens to establishing his own culinary identity. It offers New York diners a new, innovative dining option rooted in seasonal, farm-fresh ingredients. The restaurant’s development may influence local fine dining trends and inspire other chefs to pursue independent ventures after prominent roles in acclaimed kitchens.
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Background on Chef Hasung Lee’s Career and Previous Roles
Lee has spent over a decade working in Michelin-starred kitchens, including helping Atomix earn two stars and working at three-starred The French Laundry. His experience spans Korean and Western cuisines, with notable appearances on Netflix’s Culinary Class Wars, where he cooked dishes like spring green porridge. His move to open Oyatte follows a period of career growth and recognition in the culinary world, positioning him as a rising independent chef in New York City.
“Lee describes his culinary style as ‘contemporary,’ but emphasizes that he is still developing his signature cuisine.”
— an anonymous source from Eater
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Unclear Aspects of Oyatte’s Long-Term Concept
It is not yet clear how Lee’s menu and restaurant concept will evolve over time, or what specific culinary identity he will establish. Details about future menu changes, branding, or potential expansion plans remain undisclosed at this stage.
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Upcoming Developments and Future Plans for Oyatte
Lee intends to refine the restaurant’s menu and concept over the next few years, potentially introducing new dishes and evolving the dining experience. Further details about expansion, collaborations, or menu themes are expected to be announced as the restaurant establishes itself in the NYC culinary scene.
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Key Questions
When did Chef Hasung Lee open Oyatte?
Oyatte recently opened in New York City, with the official launch happening in the past few weeks.
What type of cuisine does Oyatte serve?
Chef Lee describes it as ‘contemporary,’ with a focus on seasonal, farm-fresh ingredients, though the exact culinary style is still developing.
What is on the menu at Oyatte?
The menu features an eight-course tasting with dishes like smoked quail, green porridge, and cucumber variations, emphasizing seasonal produce from local farms.
Will Lee expand Oyatte or open more locations?
There are no announced plans for expansion; Lee plans to develop the restaurant’s concept over the next few years.
How is Oyatte different from other NYC fine dining restaurants?
Oyatte aims to blend contemporary techniques with seasonal, farm-fresh ingredients, reflecting Lee’s diverse culinary background and focus on innovation.
Source: Eater
