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 25 to 31 December, chef Alex Moranda of NAYUU will join forces with visiting chef Quynh Brown of The Dandy Collection in 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.
The Nam Hai’s general manager Marcel Oostenbrink said of this culinary collaboration: “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.”
Dinner and a show
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 Morada and Brown’s expertise and creativity.
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.
