Chef Hasung Lee, known for his impressive credentials at renowned restaurants and his television appearance on Culinary Class Wars, is taking a significant step forward with the launch of Oyatte in Murray Hill, New York.
Originally from South Korea, Lee honed his culinary skills in the United States, with experiences at Gramercy Tavern, The French Laundry, and Atomix, not to mention his training at Copenhagen’s acclaimed Geranium. Despite his rich international background, Lee is determined to carve his niche within New York City’s vibrant dining scene.
Oyatte draws inspiration from the simple, rustic atmosphere of a farmhouse, offering an experience akin to dining in a chef’s home. The menu prominently features ingredients sourced from a dedicated vegetable farm, Crown Daisy Farm in upstate New York, led by Brett Ellis, formerly the head farmer at The French Laundry.
The eight-course tasting menu unfolds across two levels, merging Asian flavors with European techniques. On the ground floor, a selection of vegetable-focused canapés highlights items like walnut oil-infused vegetable broth, caraway shortbread with caramelized onions, and fermented carrot tartare. This informal area serves as an ‘atelier,’ featuring mid-Century lounge seating crafted from salvaged natural materials sourced from the farm.
As guests ascend to the upper floors, they encounter two more formal dining rooms designed with brightness and minimalism in mind, echoing Lee’s European influences. A striking 13-foot quartz installation by Korean artist Bahk Seon Ghi connects both levels.
In this elevated setting, Lee intends to elevate his offerings, shifting the focus toward meat and fish. Dishes include mirin-marinated scallops paired with smoked ham hock, poached halibut with mussels surrounded by a vermouth sauce, and lamb saddle wrapped in house-cured bacon. Lee also plans to showcase a brown rice porridge with herb sauce and soy-preserved truffle—a nod to his standout dish from Culinary Class Wars.
In addition to the food, the beverage program is crafted by general manager Cécile Chastanet, a former staff member at Per Se. The curated wine pairings aim to match individual preferences instead of generic flavor profiles, emphasizing European varieties and grower champagnes.
