Huso originally began in 2019 inside Marky’s Caviar on Madison Avenue as an intimate 12-seat tasting counter led by Executive Chef Buddha Lo. Operating without a proper kitchen—just a single induction burner and one small oven—the team crafted a highly personal fine-dining experience centered on seasonality, precision, and ingredient-driven cooking. What started as a small, experimental space quickly became known for its refined creativity and seasonal tasting menu.