NAYUU at Four Seasons Resort The Nam Hai Joins Forces with Michelin-Starred Odo for Festive Four-Hands Dinner

This holiday season, Four Seasons Resort The Nam Hai welcomes guests for a remarkable collaboration between Chef Alex Moranda of NAYUU and Chef Kazu Miyata of two-Michelin-starred Odo in New York. Hosted at NAYUU, the Resort’s signature restaurant, this exquisite four-hands dinner can be enjoyed from December 25 to 29 and December 31, 2025.

Reflecting a dialogue between Odo’s acclaimed kaiseki artistry and NAYUU’s poetic omakase precision, the limited-time menu will feature signature dishes by both chefs – united by their shared reverence for exceptional ingredients and traditional Japanese finesse.

“We are delighted to partner with Odo for this exclusive experience, which offers our guests a taste of Michelin mastery from halfway around the globe,” says Chef Alex. “Collaborations like this allow us to broaden the spectrum of Japanese cuisine at NAYUU and add an exciting flair to our holiday dining calendar.”

Standing tall in New York’s fine dining landscape, Odo is known for its modern interpretation of Japanese kaiseki cuisine, defined by seasonal narratives, purity of flavour, and responsible sourcing. NAYUU, meanwhile, offers a refined expression of omakase dining, guided by gomi – the five elemental tastes of Japanese cuisine. Artistry, seasonality, and emotion converge to create a multisensory culinary journey, served in a warm and intimate setting.

Odo x NAYUU: Cosmic Four-Hands Collaboration

December 25-29, 2025

The 14-course menu showcases a rare encounter between two distinct expressions of Japanese cuisine. Guests have the chance to sample kaiseki-inspired signature dishes from Odo alongside sushi and sashimi highlights from NAYUU’s omakase selection. VND 6,800,000++.

December 31, 2025

On New Year’s Eve, indulge in an elevated dining experience where each exquisite course is artfully paired with the elegance of Billecart-Salmon Champagne. VND 12,125,000++.

About Chef Alex Moranda

Originally from Spain, Chef Alex brings a thoughtful balance of time-honoured Japanese methods and contemporary sensibilities to his role as Chef de Cuisine at NAYUU. After training at the prestigious Sushi Tokyo Academy, he went on to work at Michelin-starred kitchens across the world, subsequently developing the 99 Sushi Bar group across Spain and the Middle East. At NAYUU, his approach centres on a finely calibrated command of heat and gomi, the Japanese spectrum of five essential tastes.

About Chef Kazu Miyata

Chef Kazu Miyata studied Kyoto-style cuisine for five years under a chef trained at the legendary three-Michelin-starred Kikunoi in Japan. He then served as Executive Chef at a local Japanese restaurant focused on a single dish, aji fry, leading the team to success even as he deepened his own understanding of culinary excellence. Chef Kazu went on to expand his skills in renowned kitchens such as Michelin-starred Sola in Fukuoka and ENYAA in Paris. He now serves as part of Odo’s New York team, continually refining his craft under Chef Hiroki Odo.

To reserve a table for this exclusive four-hands dinner, call +84 235 394 0000, email ird.nmh@fourseasons.com or visit the website.