-
Days Closed:
- None
-
Kid Friendly:
-
Multilingual Staff:
-
Ownership:
- Asian American
- Wheelchair Accessible: Yes
- Week One Inclusion (January 17-22): Yes
- Week Two Inclusion (January 23-29): Yes
- Week Three Inclusion (January 30-February 5): Yes
- Week Four Inclusion (February 6-12): Yes
-
Beverage Specials:
- Wine Pairings/Special
- Cocktail Pairings/Special
-
Dietary Needs/Preferences:
- Vegetarian
- Lunch: $45
- Dinner: Not Offering Dinner
- Sunday Lunch/Brunch: Not Offering Sunday Lunch/Brunch
- Sunday Dinner: Not Offering Sunday Dinner
-
Mastercard Status Venue:
- Banquet Capacity: 80
-
Buyout Available:
- Cocktails Capacity: 80
-
Group Price - Dinner:
- $55 - $65
-
Group Price - Lunch:
- $25 - $35
- Max Group Size: 12
-
Meals Served:
- Lunch (Regular)
- Dinner (Regular)
- Brunch (Regular)
- Primary Cuisine: Asian Fusion
-
Reservation Platform:
- Resy
- Restaurant Capacity: 80
-
Restaurant Features:
- Bar/Lounge
- Chef's Table
- Family Style
- Reservations Accepted
- Reservations Required
-
Gift Cards Available for Purchase:
- Online
- In-Store
- Re-Opening Status: Open - Limited Service/Capacity
-
Alcohol Available To-Go:
- Beer
- Cocktails
- Wine
- Liquor Bottles
-
Delivery Available:
-
Indoor Seating:
-
Outdoor Dining:
-
Outdoor Heaters:
-
Takeout Available:

- Ochi Latjuba Vongerichten
- Owner
- info@wayan-nyc.com
- 20 Spring St.
- Manhattan, NY 10012
This beautifully designed Indonesian restaurant is the brainchild of Cédric and Ochi Vongerichten, a couple deft at providing wonderful food and hospitality. A bar and some small tables are up front; a narrow passage winds past the chef’s counter to an amber-lit dining room. Cédric (son of Jean-Georges) is both a gifted and rigorously trained chef, evidenced by lightly fried baby squid, intoxicating corn fritters, nasi goreng (fried rice with a runny egg) and noodles with lobster and basil. Don’t miss the sundae with bruléed bananas and violet-hued ube ice cream.
- Ochi Latjuba Vongerichten
- Owner
- info@wayan-nyc.com
- 20 Spring St.
- Manhattan, NY 10012

This beautifully designed Indonesian restaurant is the brainchild of Cédric and Ochi Vongerichten, a couple deft at providing wonderful food and hospitality. A bar and some small tables are up front; a narrow passage winds past the chef’s counter to an amber-lit dining room. Cédric (son of Jean-Georges) is both a gifted and rigorously trained chef, evidenced by lightly fried baby squid, intoxicating corn fritters, nasi goreng (fried rice with a runny egg) and noodles with lobster and basil. Don’t miss the sundae with bruléed bananas and violet-hued ube ice cream.
