Chef Hasung Lee opens Oyatte in Murray Hill, New York, after training at top restaurants. The restaurant features an eight-course tasting menu inspired by farmhouse dining. Ingredients are sourced from Crown Daisy Farm, emphasizing a rural vision. The dining experience is split between a casual ground floor with vegetable-forward canapes and a formal upstairs with meat and fish dishes. The decor includes salvaged materials and a quartz installation by artist Bahk Seon Ghi, creating a unique atmosphere that reflects Lee's culinary journey.
"Oyatte is designed to evoke the earthy, rustic feel of a farmhouse, creating an experience akin to dining at a chef's home, with a focus on fresh, local ingredients."
"The eight-course tasting menu unfolds over two floors, starting with vegetable-forward canapes in a casual space before transitioning to more formal dining with meat and fish dishes."
"Lee's culinary approach prioritizes whole-ingredient cooking, showcasing his training in renowned kitchens while forging his own identity in the New York restaurant scene."
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