I was seriously blown away by my experience at Oyatte. There was extreme attention to detail to every single aspect of the guest experience. For example, we left with a goodie bag that had the printed menus of what we enjoyed that night along with lemon poppy treats. In the bathroom, the soap and hand lotion bottles were customized with the restaurant name on them, and you could tell they even carefully picked out the toilet paper (the kind with the waves that makes it easy to tear). It was an incredible dining experience. There were standouts on the menu too, like the baked pinto gold potato (I wish I could've eaten 5 more) and the summer melon, which was the juiciest cantaloupe I've ever had. The food was perhaps a bit too experimental for my taste at times, but I enjoyed it nonetheless. Overall, the guest experience is what really blew me away. You can tell how much care and intentionality has gone into Oyatte as a whole. Wishing the staff and chef much success, they clearly put their heart into this place! read more

Disappointing cancellation policy I made a reservation at Oyatte for 2 and paid a $130.65 deposit. I canceled the reservation more than a month in advance, so the deposit itself was eligible for a full refund. However, I was informed that $6.70 would be withheld as a credit card processing fee. As someone who has previously owned a restaurant, I find this policy difficult to understand. If a reservation is canceled more than a month in advance and the restaurant is not losing the reservation at the last minute, I don't think the guest should be responsible for a processing fee simply for receiving a refund. I understand that Oyatte recently updated its policy and says the processing fee is now disclosed during the reservation process. However, I still find the policy unfavorable to guests and something people should be aware of before making a reservation. The $6.70 itself isn't the issue--the principle and the policy are. I hope the restaurant will reconsider this approach in the future. read more

First I wanna say, I traveled across the country for this experience. Being an avid fan of Chef Hasung Lee when he competed on Culinary Class Wars, I made it a personal goal to visit his restaurant once it opened, and I feel so happy that it became a reality so soon. Now, I am no expert in fine dining, but this definitely increased my interest in engaging in more of these experiences. The evening was split into two parts - dining downstairs first and then being taken upstairs for the main courses, and the two had very different vibes. Downstairs felt moody, intimate with the soft lighting, but softly pierced by the more upbeat music in the background compared to the second floor. I felt like I didn't know what to expect even though I'd done extensive research by watching fabulously informative instagram reels, but my excitement definitely still felt like anxiety. The staff was so kind and honestly the most attentive I've ever seen, to the point where I wanted them to stop coming back to refill our waters but I also just let them do their thing lol. The courses downstairs were mostly bites, but I don't mean in a small way. Servers suggested how to eat each course everytime - mostly "eat it in one bite" fashion, which is right on with how Chef Lee presented his food on the show - but I wanted to savor the flavors as much as possible so sometimes I did 2-3 bites! Sue me! My favorites downstairs were: the first course of lettuce soup, so refreshing with the cucumber sorbet in the middle and perfectly light to start off the evening. The cheesy potato - you'll definitely burn your tongue if you eat this in one bite so I'm warning you. But it's so creamy and delicious oh my goodness. I wish I had more than one on the plate. The crab donut - nice and warm too, paired with a spicy sriracha ketchup that did pack a punch. After your courses downstairs, you're led upstairs by the server and sat down in one of two rooms - we were grateful to be sat in the room with the windows overlooking the outside of the restaurant. The mood here is bright and elegant, with the seating being less like you're at someone's home and more like you are at a dinner. The other room is the one connected to the kitchen and the upstairs restroom. My favorites upstairs were: The first course - scallop! This was a perfectly cooked scallop with another perfectly cooked absolutely deliciously charred shrimp, and a lemon sauce. Next, you choose between the arctic char (fish) and the green porridge, so we got one of each. The porridge is an additional cost but it's absolutely worth it. It was my favorite course of the whole night. Two types of rice, so garlicky, with a bed of black truffle on top. I need 20 servings flown to my house immediately. There's multiple dessert courses, and my favorite was the Korean Melon - it's like a sorbet and there's about 9 things on the plate and they all have different textures and it's wonderful. A pleasant surprise to see such a beautiful and playful dish come from someone who nicknamed himself "Culinary Monster". The final dessert is also presented in a fun way, a box that the server rotates to open and reveal 6 different sweet treats. And then there's a secret dessert all the way at the end, once you end your meal, you're presented with a goodie bag that includes a lemon poppyseed loaf and the cutest souvenir of the menu that you just ate. This was a really fun dinner, and I wish Chef Lee and his crew an abundance of good fortune and success!! Also want to sneak in the fact that BTS actually dined here too on the same day I did a few hours later, and being literally the biggest ARMY ever, it is so special to me that we went the same day. Huge shoutout! read more

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30th April 2026 Murray Hill New York, NY Chef Hasung Lee, who was formerly the Chef at Atomix, Sous Chef at French Laundry in California, and Chef de Partie at Geranium in Copenhagen, has recently opened the long awaited Oyatte in the Murray Hill section of New York City. Oyatte is a gorgeous 30-seat contemporary fine dining restaurant, which is named for the Plum Blossom. Oyatte offers a seasonal tasting menu rooted in ingredients sourced from the Crown Daisy Farm in upstate New York, which is helmed by Brett Ellis, who was the former head Farmer at the esteemed French Laundry as well. The distinct eclectic Farm-to-Table Menu emphasizes technical precision, seasonality, fermentation, and preservation. We dined the exceptional prix fixe mutlticourse menu accompanied with fine wines. Service is excellent. We are looking forward to enjoying the flavours each season brings to relish from the creative skills of this top duo team. Thank you! read more

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Since watching culinary class wars, I have been a huge fan of Culinary Monster aka Chef Hasung Lee and have been following the journey to his opening of Oyatte. And needless to say, this was one of the best restaurants I have been to in recent memory - delightful service, thoughtful execution, and I can tell that Chef Lee really put in thought to creating a culinary journey for his diners. The meal starts downstairs with small bites that highlight unique flavors of vegetables from Crown Daisy farm. Wow - I really have never had vegetables that tasted so good, it really felt like I was trying different iterations of dishes from "Carrot Hell" in the show. The "Moo" Tarte Tatin, root veggie consume, and carrot donut were particular show stoppers. I also highly recommend adding on the cucumber caviar - seriously the best tasting cucumber I have ever had. The dining experience down here feels like you are in a dimly lit living room/speakeasy. For part two of the meal, you move upstairs to the main dining room which feels like you are in someone's kitchen. It's small and intimate - the bites downstairs were definitely more unique, but everything I tasted up here was still amazing. I would recommend coming with a friend so you can try all the dishes (some courses you choose between two), but my favorites were the halibut (best fine dining halibut I ever had) and the spring green porridge (the rice was insane). The meal ends with the most delightful dessert box which features 6 small bites and lemon loaf cake to take home. Such an amazing 3 hour experience, would highly recommend for a special occassion! read more

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Oyatte, from Chef Hasung Lee (formerly at Geranium, French Laundry and Atomix), just had its grand opening on May 5th, 2026. After rooting for Chef Lee while watching Culinary Class Wars, I was excited for the chance to try his new restaurant and was lucky enough to snag a seat during it's opening week. (Funnily enough, I was told that most guests had heard about the opening / started following Chef Lee through Netflix as well) I thought the ambiance at Oyatte was something genuinely special. Throughout the evening guests are guided through two rooms: the meal starts with a rustic, dimly lit seating area for opening bites and then transitions upstairs into a more polished dining room for the mains and desserts. The service was attentive and polite throughout the night, especially impressive considering the pressure that naturally comes with opening week. While the food was unique, it ultimately fell short for me -- with the exception of the desserts, both of which were like nothing I had tried before. The two supplements (a porridge with truffle for $40 and a cucumber with caviar for $45) on top of the $210 base menu also made the experience harder to justify against the many other tasting menus in the city at a similar price point. Menu: Downstairs: - Root Vegetable Consommé (6/10) - 'Moo' Tarte Tatin (8/10) - Fermented Carrot 'Donut' (6/10) - Preserved Seasonality (5/10) - Cured Meats: House Selection (7/10) - Textures of Radish (6/10) Upstairs: - Massachusetts Scallop (6/10) - Halibut (5/10) - Spring Green Porridge (7/10) - Wolfe Ranch Quail (8/10) - Mugwort Ice Cream (8.5/10) - Preserved Cara Cara Orange (9/10) - Mignardises (8/10) read more

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More than a meal, more than a night out, more than a culinary experience, Oyatte is the fine dining experience taken to the next level. Every bite is simply delicious. So many layers of amazing flavors. You start downstairs in a cozy "living room" setting where you are fed a series of delicious small dishes. Just as you are starting to feel satiated you are brought upstairs to a brighter and more modern dining room for your meal. You have three savory courses and then three sweet courses. Trust me, you will not leave a single morsel on your plate. The service is outstanding. I have no doubt that Michelin stars will soon be awarded to Oyatte, the only question is whether it will two or three. Dinner at Oyatte is a truly amazing evening. read more

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My partner and I have lived in New York for years, and one of our greatest pleasures has always been exploring a wide range of restaurants. Oyatte, however, was a place we had put off visiting, as reservations were notoriously difficult to secure even before it opened, likely due to the chef's reputation. Thanks to a friend who managed to book it for us, we finally had the chance to experience Chef Lee's cuisine--and our expectations were high. I'm happy to say, those expectations were absolutely met. The fusion of French and Korean influences was beautifully executed, and it felt as though we could truly understand what the chef wanted to convey through his food. The flow of the meal was especially enjoyable--perfectly paced finger foods allowed us, as a long-time couple, to sit across from each other, sip wine, and share small, meaningful conversations. When we moved to the main table, the atmosphere became brighter and more lively, yet the staff's polished and thoughtful service allowed us to remain fully immersed in both the food and each other. Of course, not every dish aligned perfectly with my personal taste, but from the refreshing green soup at the start, to the excellent wines, the variety of dishes, and the beautifully presented desserts at the end--it all came together to create an experience that felt just right. On a sweltering summer Tuesday evening, with temperatures nearing 90 degrees, it's hard to imagine a more enjoyable way to spend the night. It was, simply put, a deeply satisfying experience. read more

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I had high expectations for this restaurant since the Chef was so blatantly arrogant on the Culinary Wars Show and claimed he's the best of the best. Surprisingly his dishes were not the best. I was quite disappointed overall. The scallops were really good but the lamb dish was SO SALTY. I had a bite and put my fork down. Some of the other dishes were good and some were interesting..? The raw radish was unique and good. The mugwort dessert was weird and had a bunch of leaves that looked like it was just thrown on the plate and i had a bug come out. The service was great, not michelin star level meticulous but it was very good. The staff were very attentive and very nice. The dinner was 3 hours long and you start on the first floor in a lounge setting. I was uncomfortable eating soup crouched down and the whole concept threw me off. Fine dining in a lounge setting? Unheard of. A couple next to us also didn't like it and asked for a table but were denied so they asked for a refund since they refused to eat in a tiny lounge table. The Second floor dining was fun because i was seated closer to the kitchen so i could hear Chef Lee screaming here and there. Overall, I wouldn't recommend this place, not worth the price. Also its really inconvenient that the restaurant doesn't have a phone number to call at all in case something happens. The hostess says because the chef is famous, they dont want people calling lol read more

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A great restaurant opened by a great renowned chef! Overall had a lovely experience, but I think it was a one and done spot for me. The downstairs experience (first 1.5 hours) consisted of 6 appetizer-like dishes. There were 2 standouts for us from those 6: the "Moo" Tarte Tatin and the Fermented Carrot "Donut". Others were enjoyable, but not the most amazing. The upstairs experience (second 1.5 hours) consisted of 3 main courses and 3 desserts. Of the mains, my favorite was the Halibut. What really blew me away were the desserts. I would love to buy the Mugwort Ice Cream to have at home if I could. And paired with the fresh greens and citrusy notes, it was so so unique and like nothing I've had before. It reminded me of almost like a matcha flavor but even more earthy. And the Preserved Cara Cara Orange dessert after that tasted like a sweet citrusy cloud, also so delicious and light. Overall a great experience! And very reasonable price. Also, almost all of the tables are for 2 guests only. When I asked to add another, they said they only have 3 tables in the entire establishment that seat more than 2. Just something to keep in mind if you're trying to get a res and have a bigger party! read more

Dining at Oyatte was a remarkably unique experience. The intentional planning and thoughtful execution shone through the amazing food and top-tier service. Highly recommend. My party's fav dishes: - caviar and cucumber enhancement - lettuce soup - halibut and porridge (we were split on this as well as for lamb vs quail. Both were good, it just came down to personal taste) - mugwort ice cream We had a preteen in the party and her favs were: - moo tart tartin - fried vegetable with cured meats - lamb - orange bread pudding read more

Absolutely phenomenal experience. We felt as though we were on vacation. Everything was perfection, from the warm and attentive servers, the fresh and delicious farm to table innovative dishes, presented as work of art. Loved the serving of the multi courses over two floors.So highly recommend! read more