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| NAYUU at Four Seasons Resort The Nam Hai is set to host an extraordinary culinary event, featuring a collaboration between two talented chefs, Hideki and Alex. |
The event, titled “A Journey of Culinary Fusion,” will showcase the unique fusion of two distinct culinary philosophies, united by a shared admiration for Japanese culinary arts.
“At NAYUU, we strive to honor tradition while simultaneously pushing boundaries,” shares Chef Alex. “Our upcoming collaboration with Chef Hideki is a testament to that. By bringing Nobu classics to Vietnam, we aim to create a unique flavor and technique exploration, and we can’t wait to share this experience with our guests.”
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| Chef Hideki Maeda, the head chef of Nobu Singapore, is renowned for his relentless passion for culinary innovation. He delights diners with his masterful techniques and impressive flavors, constantly pushing the boundaries of modern cuisine. |
The Nobu legend is built upon the creative genius of Chef Nobu Matsuhisa, whose cuisine blends traditional Japanese techniques with Peruvian influences. NAYUU, on the other hand, invites guests on a sensory journey, offering an immersive dining experience that combines the theater of live-fire yakiniku grills with the refined art of omakase.
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| Chef Alex Moranda, the helm of NAYUU, embodies a deep respect for the principles and heritage of Japanese cuisine. He guides diners on a refined omakase journey, filled with unexpected delights and a true celebration of flavors. |
Chefs Alex and Hideki will come together behind the sleek counter at NAYUU to craft a 14-course menu, a true testament to their individual styles. The menu will showcase an interplay of prized ingredients and intricate methods, starting with steamed black abalone, paired with a rich liver sauce. The delicate bluefin tuna bone-marrow will melt in your mouth, while the otoro caviar will be elevated with a touch of gold leaf.
A refreshing yuzu sorbet will cleanse the palate before the mains. The iconic miso black cod by Chef Hideki will be followed by the exquisite Japanese Wagyu beef with 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 sorbet with shiso leaf will provide a perfect floral finish.
Don’t miss out on this exclusive culinary journey. Secure your seat at the upcoming Four-Hands Dinner by reserving online through the website.
