Oyatte

G Grace GaHae Park 19 reviews · Local Guide 31 July 2026

The overall curation of the menu was very well done, and we enjoyed the thought that went into the dishes. However, the service on the first floor felt somewhat inconsistent, with long pauses between interactions, and the explanations of each course lacked the level of detail we had expected. After being seated on the second floor, we were placed directly across from the restroom. Unfortunately, there was an issue with the restroom overflowing, and while we were dining, the staff had to repeatedly open the restroom door and mop the floor. This was quite distracting and took away from the overall dining experience. That said, I genuinely admire the passion and dedication of the Korean chef. It is clear that a great deal of effort and heart has gone into the restaurant, and I sincerely hope the team continues to grow and succeed. I wanted to leave this feedback in the hope that it helps improve what is already a promising dining experience.

C Christina Huffman 15 reviews · Local Guide 26 July 2026

This place is totally amazing! From entry to exit…the service, attention to detail, and the food are all outstanding! Michelin is missing out on a truly wonderful experience. The story that accompanies the space is also great. This is a MUST GO TO!

K Karen J 4 reviews 10 July 2026

Oyatte was truly amazing from beginning to end. Every dish was exceptional, showcasing the chef's remarkable craftsmanship. Each course was thoughtfully layered with flavor and presented with a level of creativity that speaks to Chef Hasung Lee’s vision and skill. Standout dishes included the moo tarte tatin, carrot donut, kohlrabi, lamb, and mugwort ice cream. The carrot donut was such a clever dish, both playful and delicious, and the lamb was, hands down, the best lamb I've ever eaten. Dessert was the perfect ending to the meal. The mugwort ice cream was unforgettable, and the mignardises were a delightful assortment, with each bite beautifully complementing the next. Beyond the food, the space itself is stunning. The experience unfolds across both the first and second floors, enhancing the journey of the meal. Moving from the warmth and intimacy of the first floor to the refined elegance of the second creates a lovely sense of occasion. Every detail feels meticulously considered, resulting in an immersive dining experience that pushes the boundaries of fine dining. The hospitality was equally exceptional. Every member of the team was warm, attentive, and genuinely welcoming, making us feel completely at home throughout the evening. All in all, Oyatte is one of the most exciting restaurants in the city. Knowing that Chef Hasung Lee is constantly experimenting and evolving the menu only makes us more eager to return. It's the kind of restaurant that stays with you long after the meal has ended.

D Dongtunacan 25 reviews · Local Guide 24 June 2026

We left oyatte with a full belly- i couldn’t even finish some of the desserts! Overall the atmosphere was really nice and we loved every single details at the restaurant such as the choice of the dishes, glasses, and decor. It took us three hours from start to finish - i think two hours would be enough though. We really liked the scallop that we had in the second course of the meal- so soft and delicious

J Jae Yeon Kim 29 reviews · Local Guide 22 June 2026

Oyatte feels like Chef Hasung Lee’s bold and ambitious statement that he is here to let the food speak for itself. Many people around me had already visited, and I had heard both glowing reviews and more mixed ones, so I was very curious and excited for this meal. Still, I tried my best to approach it with a blank slate. I did not want to experience the restaurant only through the chef I had seen on Culinary Class Wars, through what I had heard from others, or through the version of his food I had imagined in my head. I simply wanted to enjoy the dishes as they were. And once I did that, I was genuinely surprised by how delicious everything was. The downstairs Atelier, with ingredients sourced from Crown Daisy Farm upstate, gave the feeling of dining in a quiet lodge or restaurant somewhere in upstate New York. The menu, the interior, the plates, and even the smallest details all felt carefully considered. The first cold soup was beautifully complex, with different flavors and textures moving together in a way that felt almost like a dance. The turnip prepared two ways was also lovely, and the moo tarte tatin and carrot doughnut brought unexpected pleasure through layers of texture and flavor. Familiar ingredients were presented in ways that felt completely new. We also did the wine pairing, and it added so much to the experience. The sommelier’s thoughtful explanations made each pairing feel intentional and beautifully connected to the food. Upstairs, the scallop, fish, porridge, lamb, and quail were all cooked with great care and precision. Each dish had its own quiet confidence. The desserts, in particular, were flawless. The supplement menu may feel like an added expense, especially on top of an already special fine dining experience, but I would truly recommend ordering it. If you have already decided to treat yourself to a meal like this, the two supplement dishes are absolutely worth trying. With the added richness of black truffle and caviar, they made the experience feel even more abundant, layered, and joyful. What I appreciated most was that Oyatte did not feel like it could be neatly categorized as Korean, French, or any one specific cuisine. It felt like Chef Hasung Lee’s own language. The food was refined, generous, delicate, clean, and full of imagination. I hope people will give this talented chef the time and space to continue developing and expressing the food he truly wants to make. If you come with an open mind and let the food speak for itself, Oyatte offers a deeply memorable and genuinely delicious experience.