Chef Hasung Lee Opens Oyatte in New York After Leading Atomix Kitchen

Chef Hasung Lee has opened his first independent restaurant, Oyatte, in New York City after more than a decade in Michelin-starred kitchens. Best known for leading the kitchen at Atomix and later working at The French Laundry, Lee has introduced an eight-course tasting menu built around seasonal produce sourced from Crown Daisy Farm in upstate New York.

Michelin-Trained Chef Launches Independent Restaurant

Oyatte marks Lee's first solo restaurant venture following a career that included helping Atomix earn two Michelin stars before joining the three-Michelin-starred The French Laundry. The chef, who also appeared on Netflix's Culinary Class Wars, has designed the restaurant around a contemporary tasting menu that highlights seasonal ingredients and technical precision.

The menu focuses on farm-driven cooking while giving Lee the opportunity to develop his own culinary identity after years of working in acclaimed fine-dining kitchens.

Eight-Course Menu Highlights Seasonal Ingredients

The tasting menu showcases ingredients supplied by Crown Daisy Farm, with weekly deliveries forming the foundation of several signature dishes. One featured course pairs smoked quail from Wolfe Ranch with a rich egg-based béarnaise sauce, einkorn, white asparagus and a fermented butternut squash hot sauce.

Another dish highlights kohlrabi served with preserved kumquat and cherry blossom dipping sauces, while Lee's spring green porridge—previously featured during his appearance on Culinary Class Wars—combines rice cooked in a sauce made from chrysanthemum and wild water parsley before being finished with soy sauce-macerated truffle slices.

The seafood offering features aged squid paired with cucumber prepared in four different styles, accompanied by smoked eel mousse panna cotta, caviar and beer sauce.

Dining Experience Spans Two Floors

Guests begin their meal on the restaurant's lower level, where they are served between five and eight canapés before moving upstairs for the remainder of the tasting menu. The transition is led by General Manager and Sommelier Cécile Chastanet, who previously worked with Lee at Per Se.

The two-level format has been designed to create a progressive dining experience while allowing the kitchen to present courses in different settings throughout the meal.

Chef Focuses on Building a Long-Term Identity

Lee said Oyatte represents the beginning of an evolving culinary journey rather than a fully defined concept. While describing the restaurant as contemporary, he acknowledged that its identity will continue to develop over the coming years as the team refines both the menu and overall dining experience.

Opening the restaurant required developing an entirely new menu while recruiting and training staff ahead of launch, reflecting the challenges of transitioning from executive chef to restaurant owner.

New Chapter After Michelin-Starred Career

With experience gained at internationally recognised restaurants including Atomix, The French Laundry and Per Se, Lee's opening of Oyatte represents the next stage of his culinary career. The restaurant combines seasonal sourcing, refined techniques and contemporary presentation while giving the chef the freedom to shape his own creative direction.

Oyatte's launch adds another chef-led tasting menu destination to New York City's fine-dining scene, with Lee positioning the restaurant around seasonal produce and ingredient-driven cooking. 

Sources: Hospitality Career Profile