Nobu Debuts in Vietnam: Four Seasons Resort The Nam Hai Welcomes Chef Hideki Maeda of Nobu Singapore for an Exclusive Four-Hands Dinner

Four Seasons Resort The Nam Hai welcomes Nobu, the name that redefined Japanese-Peruvian cuisine across continents, to Vietnam for the very first time.

From April 18 to 20, 2025, Chef Hideki Maeda of Nobu Singapore at Four Seasons Hotel Singapore will join Chef Alex Moranda of NAYUU to present an exclusive four-hands dining experience. Guests have the rare opportunity to taste a fusion of two distinct culinary philosophies, united by a shared respect for Japanese artistry.

“At NAYUU, we honour tradition by preserving its essence while simultaneously challenging it,” shares Chef Alex. “Bringing Nobu classics to Vietnam is a chance for us to create an entirely new exploration of flavour and technique. We are delighted to welcome Chef Hideki for this exciting collaboration and can’t wait to share the journey with our guests.”

Nobu Meets NAYUU

The legend of Nobu springs from Chef Nobu Matsuhisa’s creative cuisine, centred around traditional Japanese cooking with Peruvian influences. NAYUU, meanwhile, offers a stage for sensory discovery: diners can engage with the culinary process through a blend of live-fire yakiniku grills and the refined theatre of omakase, a style of dining where guests “leave it up to the chef.”

Taking their place behind the sleek counter at NAYUU, Chef Alex and Chef Hideki will curate a 14-course menu, showcasing their distinct styles through an interplay of prized ingredients and intricate methods. The evening begins with steamed black abalone, paired with a rich, velvety liver sauce. Delicately prepared bluefin tuna bone-marrow melts in the mouth, while otoro caviar is radiantly elevated with a touch of gold leaf.

An interlude of bright yuzu sorbet cleanses the palate before the mains arrive. Savour Chef Hideki’s miso black cod, an iconic Nobu dish, followed by Japanese wagyu beef finished with wasabi pepper sauce. Other standouts include king crab tempura with amazu ponzu and aged Hanwoo beef with black winter truffle. For dessert, citrus blossom brings a floral note to the herbal freshness of shiso leaf sorbet.

• April 18-20, 2025
• Two seatings: 5:30-7:30 pm and 8:00-10:00 pm
• VND 5,800,000++

A Sparkling Pairing

In conjunction with the four-hands dinner, NAYUU will also host an exclusive champagne pairing experience. On April 19, guests can elevate their meal with a vertical tasting of Billecart-Salmon Champagnes. Discover a curated selection of fine champagnes, guided by Sebastian Papin, a passionate wine expert and senior director at Maison Billecart-Salmon.

Chef Hideki Maeda

A veteran who has been with Nobu since 2001, Chef Hideki has carried brand’s legendary culinary philosophy across the world, from London to Cape Town. A protégé of Nobu Matsuhisa himself, his approach balances the delicate precision of Japanese cuisine with the bold, vibrant energy of Peruvian flavours. Currently helming Nobu Singapore, he continues to push boundaries, guiding his team in creating dishes that are technically masterful and deeply expressive.

Chef Alex Moranda

Born in Spain and trained in the kitchens of Japan, Chef Alex has built a career rooted in deep respect for Japanese discipline and heritage. After training at the Sushi Tokyo Academy and earning the coveted Kobe Beef Certificate, he went on to establish the first 99 Sushi Bar and Restaurant, now an acclaimed chain across Spain and the Middle East. As Chef de Cuisine at NAYUU, he curates exceptional dishes around the five key Japanese flavours – umami, sweet, sour, bitter and salty.

For table reservations, contact +84 235 394 0000 or reserve a seat online from the website.