Oyatte is conceived as the first full expression of Hasung Lee’s culinary voice after a career shaped in some of the world’s most influential kitchens, including The French Laundry, Atomix, Gramercy Tavern, and Geranium in Copenhagen. 

A contemporary tasting menu experience rooted in seasonality, Oyatte is built around a commitment to a single upstate New York farm – Crown Daisy Farm, led by Brett Ellis (former head farmer at The French Laundry) – with a culinary philosophy that emphasizes sustainable sourcing, fermentation, and preservation.