Experience

At Oyatte, Chef Lee presents an eight-course tasting menu designed as both a culinary and physical progression through our space. Central to our identity is the art of preservation—a philosophy woven into nearly every bite to honor the depth and seasonality of each ingredient.

1F: THE ATELIER
Your experience begins on the ground floor. In the intimate setting of the Atelier, we focus on vegetable-forward courses featuring seasonal produce sourced exclusively from Crown Daisy Farm. This opening sequence is a tribute to the vibrant, raw energy of the season, highlighting house-made ferments and preserves that capture the essence of our local terroir.
2F: THE DINING ROOM
As the journey continues upstairs, the menu shifts toward composed seafood and meat dishes. Here, the focus is on precision and a commitment to whole-ingredient sustainability. By utilizing traditional techniques alongside modern innovation—such as charcoal grilling and the use of complex, fermented sauces—we bring a deep, nuanced soul to every plate.
THE SWEET FINALE
The experience concludes with fruit-forward desserts that emphasize the natural elegance of the season. Guided by the philosophy of “simplicity at its best,” our final courses balance restraint with distinct personality, offering a refined and refreshing end to your time at Oyatte.