Uploaded July 2026 | Updated September 2026, 2 weeks ago

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After over decade cooking in some of the most respected kitchens in the world, chef Hasung Lee is finally stepping out on his own with restaurant Oyatte in New York City. Working in close partnership with Crown Daisy Farm in upstate New York, this 15-course tasting menu spans a two-floor dining experience showcasing hyperseasonal ingredients and ferments, with creative dishes like Wolfe Ranch Quail, Cucumber Four Ways, Spring Green Porridge (the dish he made on Netflix’s "Culinary Class Wars"), and a mugwort ice cream.

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