Fusion
Oyatte
Chef Hasung Lee's first independent restaurant, Oyatte, is a 30-seat contemporary fine dining experience that unfolds across two distinct floors. Guests begin their journey in a rustic, dimly lit ground-floor 'atelier' for opening bites, then transition upstairs to a more formal, brighter dining room for the main courses and desserts. The entire concept is built around hyper-seasonal ingredients sourced exclusively from Crown Daisy Farm, their dedicated upstate New York farm run by a former head farmer from The French Laundry.
★ The Legend
Brown Rice Porridge with Herb Sauce and Soy-Preserved Truffle
This isn't just any porridge; it's Chef Lee's refined take on a dish that captivated judges on 'Culinary Class Wars,' showcasing his ability to elevate comfort food into fine dining. Regulars know this dish for its surprising textures and comforting, yet complex, flavor profile, often opting for the optional truffle upgrade.
◆ Fan Favorite
Fermented Carrot 'Donut' with Carrot Tartare and Saffron Raisin Mostarda
This dish exemplifies Chef Lee's innovative approach to vegetables, transforming humble carrots into a playful yet sophisticated bite. It's a testament to the restaurant's farm-to-table philosophy, highlighting the depth of flavor achievable through fermentation and precise technique.
● Chef's Pick
Smoked Eel with Kaviari Kristal Caviar
Chef Lee himself has highlighted this supplementary course as a luxurious element that firmly positions Oyatte in the premium market, blending rustic influences with high-end ingredients. It's a dish where his technical precision meets a commitment to showcasing exceptional products.
◇ Hidden Gem
Caraway Shortbread with Caramelized Onions
While many focus on the main courses, this unassuming canapé served in the downstairs atelier is a sleeper hit among those in the know. It's a deceptively simple bite that perfectly balances savory and sweet, offering a warm, aromatic start to the meal that first-timers might overlook in favor of flashier dishes.
Insider Tip
Don't rush through the initial courses downstairs; the transition between the two dining spaces is part of the experience, and those early bites set the tone. Also, consider the wine pairing, as the general manager, Cécile Chastanet (formerly of Per Se), tailors it to guests rather than just broadly matching dishes.
AI-generated results — always verify dishes and information before visiting.