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Oyatte
Contemporary Korean
A wood-clad lounge downstairs, where guests gather before heading up for the tasting menu, sets the tone at this intimate fine dining spot in Murray Hill. The kitchen leans on a Hudson Valley farm for much of its produce, weaving Korean influences through contemporary technique, fermentation included. Green porridge shows up as a signature, and the desserts tend toward the unexpected. Seasonality is the whole point here, and the menu moves accordingly.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Green porridge
“Highlights may include the signature green porridge, as well as inventive desserts like mugwort ice cream with kiwi and fava shoots.”
Michelin Guide -
Mugwort ice cream
“Highlights may include the signature green porridge, as well as inventive desserts like mugwort ice cream with kiwi and fava shoots.”
Michelin Guide
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