TL;DR
Chef Hasung Lee, known for his work at Atomix and The French Laundry, has opened Oyatte, his first restaurant in New York City. The restaurant offers an eight-course tasting menu emphasizing farm-fresh produce and innovative techniques. The opening marks a new chapter in Lee’s culinary career.
Chef Hasung Lee, renowned for his role in helping Atomix earn two Michelin stars and his recent stint at The French Laundry, has officially opened his first restaurant, Oyatte, in New York City. The new venue features an eight-course tasting menu that highlights farm-fresh ingredients from Crown Daisy Farm in upstate New York, marking a significant step in Lee’s independent culinary career.
Lee’s Oyatte offers a carefully curated tasting menu, with dishes such as smoked quail with rich egg-based sauces, spring green porridge, and a cucumber-focused course using four varieties of cucumber. The restaurant’s dishes showcase techniques like brining, smoking, and aging, emphasizing seasonal and local produce. The restaurant’s layout includes two floors, with diners first enjoying canapés downstairs before moving to the upstairs dining room. General manager and sommelier Cécile Chastanet, whom Lee met at Per Se, oversees the service experience.
Lee describes his cuisine as contemporary but notes that he is still exploring his culinary style, stating, “I have no idea what’s my cuisine yet. I think it’ll take a little more time.” He plans to develop the menu and concept over the coming years, aiming to establish a presence in NYC’s competitive dining scene.
Implications of Lee’s NYC Restaurant Opening
This opening marks a transition in Hasung Lee’s career from working in renowned kitchens like Atomix and The French Laundry to establishing his own restaurant. It introduces a new option in NYC’s fine dining landscape, with a focus on farm-to-table ingredients and innovative techniques. The restaurant’s emphasis on seasonal ingredients and meticulous preparation may influence local culinary trends and inspire emerging chefs. Oyatte’s approach could contribute to the evolving landscape of contemporary American cuisine in New York City.Japanese-style smoking gun for culinary use
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Background on Chef Hasung Lee’s Career Path
Lee spent over a decade working in Michelin-starred kitchens, notably contributing to Atomix’s two-star reputation and gaining experience at The French Laundry, one of the world’s most acclaimed restaurants. His background combines Korean culinary roots with classical French training, shaping his approach to ingredient-driven dishes. The launch of Oyatte marks his first independent venture, after years of honing his craft in prestigious establishments and participating in television cooking competitions like Netflix’s Culinary Class Wars.
“Lee describes his cuisine as ‘contemporary,’ but emphasizes that it’s still a work in progress, aiming to refine his culinary voice over time.”
— an anonymous source from Eater
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Unclear Aspects of Oyatte’s Future Development
Details regarding the restaurant’s long-term vision, menu evolution, pricing, and potential expansion have not been publicly disclosed. Initial reviews of the service have not been published, and it remains to be seen how the restaurant will develop over time.
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Next Steps for Chef Lee and Oyatte
Lee plans to continue refining the menu and concept over the next few years, with the goal of establishing Oyatte as a recognized name in NYC’s fine dining scene. The restaurant is expected to introduce seasonal menu updates and possibly expand its offerings as Lee gains further experience managing his own establishment. Industry observers will be watching to see how Oyatte’s reception influences Lee’s future projects and the local culinary landscape.
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Key Questions
When did Oyatte open in NYC?
Oyatte recently opened in New York City, with the exact date still to be confirmed, but it is currently operational and serving guests.
What kind of cuisine does Oyatte serve?
Chef Hasung Lee describes the cuisine as ‘contemporary,’ with a focus on seasonal ingredients and innovative techniques. The menu is still evolving as Lee develops his culinary identity.
What are some signature dishes at Oyatte?
Signature dishes include smoked quail with egg-based sauce, a vegetable-rich spring green porridge, and a cucumber course using four varieties of cucumber prepared in different ways.
Who is managing the restaurant’s service?
General manager and sommelier Cécile Chastanet, whom Lee met at Per Se, is overseeing the service experience at Oyatte.
What are Lee’s future plans for Oyatte?
Lee intends to refine and expand the menu over the next few years, aiming to establish Oyatte as a notable fixture in NYC’s fine dining scene and to further develop his culinary style.
Source: Eater
