 |
| NAYUU at Four Seasons Resort The Nam Hai is set to host an extraordinary culinary event, as two talented chefs, Hideki and Alex, unite to present a unique Four Hands dining experience. |
Guests are in for a treat as they embark on a journey of flavor, witnessing the fusion of two distinct culinary philosophies, bound together by a mutual admiration for Japanese culinary artistry.
“NAYUU is all about honoring tradition while pushing boundaries,” says Chef Alex. “Bringing Nobu classics to Vietnam allows us to create a whole new flavor adventure, and we’re thrilled to have Chef Hideki join us for this special collaboration. We can’t wait to take our guests on this culinary voyage.”
 |
| Chef Hideki Maeda, the head chef of Nobu Singapore, is renowned for his relentless passion for culinary exploration. He delights diners with his masterful techniques and the creation of impressive flavors. |
The Nobu legend stems from the creative genius of Chef Nobu Matsuhisa, who blends traditional Japanese cooking with Peruvian influences. In contrast, NAYUU provides a sensory journey, inviting guests to engage with the culinary process through live-fire yakiniku grills and the refined art of omakase dining, where the chef takes the lead.
 |
| Chef Alex Moranda, the helm of NAYUU, showcases his profound respect for Japanese culinary principles and heritage. He guides diners through a refined omakase journey, filled with delightful surprises. |
Chefs Alex and Hideki will take center stage behind the sleek NAYUU counter, curating a 14-course menu that showcases their individual styles. The evening commences with steamed black abalone, accompanied by a rich liver sauce. Delicately prepared bluefin tuna bone marrow melts effortlessly in the mouth, while otoro caviar is elegantly enhanced with a touch of gold leaf.
A refreshing yuzu sorbet intermezzo prepares the palate for the main courses. Chef Hideki’s iconic miso black cod from Nobu takes center stage, followed by the exquisite Japanese Wagyu beef, complemented by a wasabi pepper sauce. Other highlights include king crab tempura with amazu ponzu and aged Hanwoo beef with black winter truffle. For dessert, a citrus blossom adds a delicate floral touch to the herbal shiso leaf sorbet.
Guests eager to secure their seat at this exclusive Four-Hands Dinner can make reservations online through the website.
The Master of Japanese Cuisine, Chef Hideki Maeda, Graces Vietnam with His Presence
Chef Hideki Maeda of Nobu restaurant at the Four Seasons Hotel Singapore, and Chef Alex Moranda of NAYUU restaurant at Four Seasons Resort The Nam Hai, Hoi An, will unite their culinary prowess for an exclusive four-hands dining extravaganza. For the very first time, from April 18-20, these two esteemed chefs will present a unique and unmissable culinary experience.
