This Festive Season, Four Seasons Resort The Nam Hai Unveils Exclusive Four-Hands Omakase at NAYUU

As part of this year’s holiday celebration, Four Seasons Resort The Nam Hai presents an exclusive four-hands omakase experience at its signature Japanese restaurant, NAYUU. From December 24 to 31, 2024, Chef Alex Moranda of NAYUU will join forces with visiting Chef Quynh Brown of The Dandy Collection, Singapore to curate an exemplary menu that promises to delight discerning palates. The intimate omakase counter at NAYUU will play host to this rare partnership, inviting diners to witness two master chefs at the peak of their craft.

“We are thrilled to bring together two exceptional talents who share a passion for pushing boundaries while respecting culinary traditions. This special collaboration is set to take our guests on a unique journey of discovery this festive season,” says Marcel Oostenbrink, General Manager at The Nam Hai.

A Culinary Stage with a View

Framed by striking views of the Central Vietnamese coast, NAYUU puts culinary artistry centre stage, merging the liveliness of yakiniku, Japan’s famed grilled meat cuisine, with the theatre of omakase, a face-to-face dining experience that leaves the details “up to the chefs.”

Taking their seats at the counter, guests are invited to surrender to the expertise and creativity of Chef Alex and Chef Qyunh. Each dish is freshly prepared and personally presented by the culinary maestros themselves, immersing diners in a refined and interactive dialogue of tastes, textures and stories.

The 14-course omakase menu, priced at VND 6,800,000 nett, is an evolving showcase of seasonal ingredients, expertly selected and crafted into dishes that are as visually stunning as they are flavourful. Each evening offers two seating options – 5:30 to 7:30 pm and 8:00 to 10:00 pm. Reservations are recommended to secure a spot.

About Chef Quynh Brown

A trailblazer in her field, Chef Quynh brings a fresh and bold voice to the global culinary stage. Globetrotting from her birth place in Vietnam, she has made her mark at iconic Japanese establishments such as Nobu and Zuma. As the Group Chef of The Dandy Collection, Singapore, she is best known for creating unique concepts that deliver memorable experiences and ideas beyond the ordinary. Taking an innovative approach, she elevates cherished Japanese recipes with unexpected creative touches, while remaining true to timeless traditions passed down through generations.

About Chef Alex Moranda

Hailing from Spain, Chef Alex has long been guided by a deep reverence for Japanese cuisine. After training at the prestigious Sushi Tokyo Academy and honing his skills in Michelin-starred kitchens worldwide, he established the celebrated 99 Sushi Bar chain of haute-cuisine restaurants across the Middle East and Spain. Now at NAYUU, he skillfully balances time-honoured Japanese practices with daring contemporary influences, inviting guests into the heart of the culinary process.