Four Seasons Resort The Nam Hai Introduces New Destination Dining Concepts

Four Seasons Resort The Nam Hai is poised to spellbind guests with its newly elevated culinary concepts in all three restaurants. Introducing three distinct culinary experiences, each meticulously designed to showcase global diversity where guests are invited to embark on a unique gourmet journey with each restaurant unveiling a bespoke culinary experience, elevating the expectations of seasoned gourmets.

NAYUU

A new addition to the Resort’s restaurant and bars, NAYUU is the first exquisite Japanese omakase restaurant in Central Vietnam. The newly opened restaurant prides itself on serving the highest quality beef – Kagoshima A5 Wagyu tenderloin and aged-to-perfection Korean Andong Hanwoo – and a crustacean speciality menu flown in from Toyosu Fish Market in Tokyo, Japan. Alongside the finest meat and seafood selection, NAYUU invites guests to pair the dishes with a wide range of premium sakes, wines and cocktails. A dining journey at NAYUU is a surreal sensory experience of the quintessential five senses in Japanese cuisine called Gomi – umami, salty, sour, bitter and sweet – with refined omakase menus specially curated by Spanish-born, Japanese-trained Chef Alex Moranda. Using long-burning and smokeless premium white charcoal from Kishu in Japan, Binchotan, to preserve the natural juiciness and enhance the flavours of the meats, Chef Alex offers an interactive experience of periodically changing menus based on seasonal ingredients, and daily changing Kappo dishes that he handcrafts live in front of guests.

La Sen

Vietnamese authenticity marries French elegance at the beachfront al-fresco restaurant, La Sen (which translates into “lotus leaf” in the Vietnamese language). Set against the stunning backdrop of Ha My Beach with idyllic outdoor terrace seating by the poolside, La Sen provides an airy ambience and a tranquil beachfront dining experience. The new dining concept displays a perfect blend of culture and history with menus serving authentic Vietnamese and eclectic French cuisine, honouring the culinary heritage shared between the two countries. Each dish is handcrafted with care by French Chef de Cuisine Thomas Remy, and showcases an artistry of gastronomy using the freshest local ingredients from the Resort garden, providing guests with a lighter Indochine-inspired lunch and an exquisite Vietnamese-French gastronomic experience for dinner. Beef Bourguignon, Provencal Bouillabaisse, Bamboo Chicken and Clay Baked Sea Bass Fillet are highlights of the menu.

Café Nam Hai

Inspired by the opulence of royal dining traditions, India’s rich culinary history is brought to life at Café Nam Hai. The elegant breakfast restaurant transforms itself into a fine-dining Indian restaurant with an elevated dining experience in the evening serving authentic Indian heritage cuisine in sophisticated portions fit for the Maharajas. The dishes are reminiscent of India’s rich culinary history of the ancient Champa Kingdom in Central Vietnam crafted to perfection by Chef Yamlal Kandel, using the finest local ingredients from the Resort garden for maximum freshness and sustainability. Signature dishes such as Butter Chicken, Lamb Shank Vindaloo and Gajar Ka Halwa are not to be missed.

To experience destination dining at Four Seasons Resort The Nam Hai, reserve a table online via the website contact +84 235 394 0000.