Chef Hasung Lee, known for his appearance on Culinary Class Wars, has turned years of planning into one of New York City's most talked-about new dining rooms: Oyatte. The restaurant, in development since 2020, centers its identity on seasonal vegetables and a refined eight-course tasting menu.
Lee built the concept around close collaboration with Brett Ellis, owner of Crown Daisy Farm in Staatsburg, New York, ensuring the kitchen works with produce at peak freshness. The menu reflects Lee's experience in acclaimed kitchens including Gramercy Tavern, Atomix, The French Laundry, and Geranium, blending technique with a forward-looking approach to ingredients.
Behind the scenes, the chef manages an evolving list of fruits, vegetables, nuts, and fermented elements, adapting the menu to New York's shifting micro-seasons. That flexibility has become part of Oyatte's identity, allowing the restaurant to stay responsive, inventive, and deeply connected to what the land offers.
Lee says the Netflix spotlight helped increase interest in the restaurant, drawing diners who want to experience the concept firsthand. With reservations filling quickly, Oyatte has become a strong example of how culinary storytelling, seasonal sourcing, and disciplined execution can shape a modern hospitality brand.
As the restaurant settles into its rhythm, Lee continues refining both service and kitchen flow, treating each day as part of the creative process. The result is a dining project that feels both precise and adaptable, pointing toward a future where seasonality and craftsmanship remain central to high-end cuisine.
