OYATTE

"The reviewer found Oyatte to have a cool concept and interesting space, but the menu items were not as strong as the ambiance. They noted some dishes were just okay, while others like a supplemental snap peas and caviar dish and a carrot donut were highlights. The second half of the meal focused on seafood and meat, with a perfectly cooked scallop being the favorite. However, other dishes like herbed green porridge and quail had mixed reviews regarding flavor and execution. The desserts, especially an apricot portokalopita, were more successful. Overall, the reviewer felt the ideas behind the dishes were stronger than their execution, expecting improvement as the restaurant is new."

"The author considered themselves lucky to get a reservation and had a phenomenal meal, ranking it among the best."

"This user stated that Oyatte's chef, Hasung Lee, previously worked as a sous chef at The French Laundry (TFL)."

"This user expressed disappointment but not surprise upon hearing negative reports about Oyatte's kitchen environment and staff."

"This commenter found the reports of yelling in Oyatte's kitchen unfortunate and stated they would avoid the restaurant due to such tension."

"This individual visited Oyatte and agreed with the original poster that the restaurant is overhyped and has a toxic environment."

"This commenter detailed the departures of key staff members from Oyatte, including the sous chef and pastry chef, shortly after opening while the head chef was abroad."

"This user confirmed the chef's name is Hasung (not Hansung) and expressed surprise and disappointment regarding the reported kitchen yelling at Oyatte."

"This commenter confirmed the information about staff departures at Oyatte, stating that the chef's roommate, sous chef, a junior sous chef, and a pastry chef all left within a week of opening, with the chef being out of the country at the time."

"Responding to the quail presentation at Oyatte, this user humorously questioned if it was mimicking a 'split eagle'."

"The reviewer visited Oyatte, a new restaurant by Chef Hansung Lee. They noted a strange reservation system and experienced significant issues with the atmosphere downstairs due to shouting from the kitchen, which made servers visibly nervous. Additionally, there were issues with inconsistent pacing and a minor service mishap with spilled water."

"This user mentioned hearing about a mass exodus of staff around the opening time of Oyatte."

"The commenter, who has experience in a two-Michelin-star kitchen, stated that yelling in the kitchen is unacceptable and would ruin their meal."

"This commenter expressed that they would not enjoy an experience at Oyatte due to the described issues like kitchen yelling, inconsistent service pacing, and needing to relocate tables mid-meal."

"This commenter suggested that the quail plating at Oyatte might be inspired by or a copy of a dish from Benu, a Korean restaurant in San Francisco that sources from the same farm."