Nayuu at Four Seasons Resort The Nam Hai Invites Diners to Step into a Whimsical Culinary Dreamscape

New Japanese restaurant under Head Chef Alex Moranda explores a “Reverie of the Senses”
March 4, 2024,
Hoi An, Vietnam

Officially opened on March 1, 2024, Nayuu at Four Seasons Resort The Nam Hai, Hoi An, is an exquisite Japanese restaurant that challenges both culinary and creative convention. Playing on the Japanese words of “dream” and “love,” Nayuu invites a “Reverie of the Senses” through refined omakase menus by Chef Alex Moranda.

“As a chef, having the opportunity to launch a restaurant as tantalising for the mind as it is for the senses is a creative dream come true,” comments Chef Alex, a Spanish-born, Japanese-trained chef who himself defies expectation.

According to Chef Alex, a mesmerising dining experience at Nayuu is a personalised culinary journey. "Nayuu is about reimagining a refined, interactive experience through Gomi - the quintessential five tastes of Japanese cuisine including sweet, salty, bitter and sour, and the elusively dreamlike umami — while inviting diners to take an active role in guiding their meal’s preparation.”

Diners are invited to indulge in a periodically changing menu based on seasonal ingredients, and a daily changing kappo menu (crafted in front of the diner) known only to him.

“Chef, I Am in Your Most Capable Hands”

Surrender to the unexpected, Chef Alex’s intimate omakase showcases a theatre counter display of a sashimi selection, including ocean-fresh Japanese Bluefin Tuna, and moves through handcrafted Edomae-style Nigiri Sushi, including succulent Hokkaido Scallops and briny Sea Urchin.

Channelling the immediacy and temporal nature of live theatre, diners engage with the chef as he selects cuts of aged Japanese beef, each cut distinct in flavour and texture, and prepares the finest dishes of the day to their preference with no two alike. Grilled cuts include melt-in-the-mouth Kagoshima Wagyu Tenderloin and aged-to-perfection Korean Andong Hanwoo beef.

To elevate the meat’s flavour, Chef Alex uses Binchotan, premium white charcoal from Kishu in Japan to preserve the natural juiciness of meat and fish cuts while enhancing them with subtle smokiness.

The sensory adventure concludes with a finely crafted kappo dessert that changes in line with Chef’s creativity and seasonal ingredients.

A Surreal Drinks Selection

In addition to the omakase menu, Nayuu’s sake selection invites diners to explore the breadth and depth of regional Japanese sake. From the delicate, clean and fruity Daiginjo to the robust and flavourful Honjozo and Junmai, enjoyed in a glass or a bottle.

The bar menu features an array of premium wines, Japanese whiskies, and speciality cocktails such as seaweed-infused Wakame Martini, and Whisky-inspired Highball finely crafted by mixologists at its tasting bar counter and boutique display.

Nayuu is open for dinner only from Wednesdays to Sundays.

Operating hours are in two sessions: 5:30 to 7:30 pm, and 8:00 to 10:00 pm.

To be one of the first diners to enter into the dream-like realm of Nayuu, contact +84 235 394 0000 for a table reservation.