Nayuu: Vietnam’s Hidden Omakase Gem at Four Seasons The Nam Hai
A Journey Through Japan’s Finest Flavors in the Heart of Coastal Vietnam
A Journey Through Japan’s Finest Flavors in the Heart of Coastal Vietnam
Tucked within the tranquil embrace of Four Seasons Resort The Nam Hai on Vietnam’s Central Coast, Nayuu is rewriting the rules of luxury dining in Asia. As a refined omakase experience, Nayuu takes guests on an intimate culinary journey which celebrates Japan’s most precious ingredients, all guided by the artistry and warmth of Chef Alex Moranda.
At Nayuu it’s not just about the food, though it is nothing short of exceptional, it’s about the story behind each ingredient, the rhythm of conversation, the performance of preparation, and the sheer beauty of a dining ritual that feels personal, poetic, and profoundly luxurious.
The Setting: Where Coastal Serenity Meets Japanese Refinement
Four Seasons The Nam Hai is no stranger to global acclaim. Positioned on the palm-lined shores of Ha My Beach near Hoi An, this all-villa resort is known for its sleek Vietnamese architecture, holistic wellness philosophy, and immersive cultural experiences. It’s a destination that attracts travelers in search of both indulgence and introspection.
Bianca Giarola
Nayuu, nestled within the resort, is where Japan’s restrained elegance meets the sensory warmth of Vietnam’s coastline. The restaurant’s understated interior design, inspired by Japanese minimalism, serves as a calm, focused backdrop to the dynamic omakase unfolding each evening.
The Experience: A Curated, Start-to-Finish Ritual
Dinner at Nayuu is not a simple meal, it's a multi-sensory progression designed with grace and intention. The evening begins not at the counter but in the restaurant’s serene foyer, where guests are welcomed with a signature drink and an amuse-bouche. This prelude sets the tone: refined, thoughtful, and exquisitely paced.
From there, guests are gently led into the main restaurant. Here, under soft lighting and in full view of an open kitchen, Chef Alex Moranda awaits.
Alex Moranda: A Chef as Much as an Artist
Originally hailing from Europe and now deeply immersed in Japanese culinary philosophy, Chef Alex Moranda brings a rare balance of precision, humility, and charisma to Nayuu. A seasoned omakase chef with deep knowledge of traditional Japanese techniques, he is also a natural conversationalist, transforming each evening into a shared experience, not just a performance.
As guests take their seats, Chef Alex begins by introducing the ingredients: from line-caught fish to glistening cuts of toro, silky house-made tofu, and hand-grated fresh wasabi from Japan’s Nagano prefecture, each element is presented with reverence. Premium Hokkaido uni (sea urchin) and the finest Niigata rice are among the many treasures flown in weekly from Japan. As for the meat course? A5-grade Wagyu beef, sourced from the most reputable farms in Japan, is the grand finale.
The Tasting Journey: Two Acts, One Masterpiece
The omakase experience at Nayuu unfolds in two distinct acts, each meticulously choreographed to highlight the purity, seasonality, and soul of Japanese cuisine.
The first half is a tribute to the ocean: light, delicate, and masterfully raw. This segment features a thoughtful sequence of sushi and sashimi, prepared with such precision and balance that even those who typically shy away from raw fish find themselves savoring every bite. Chef Alex Moranda’s technique is so refined, so attuned to texture and flavor, that it often changes minds.
Before transitioning to the next phase, guests are offered a refreshing yuzu granita as an elegant, citrusy intermezzo that cleanses the palate and resets the senses. It’s a small but powerful moment of pause, signaling the shift from raw to cooked.
The next course of the journey introduces grilled seafood, lightly kissed by heat to amplify its natural umami.
And then comes the finale: the land course, centered around A5-grade Japanese Wagyu beef. Rich, buttery, and marbled to perfection, the beef is presented to the guests before being prepared. The sear, the aroma, the melt-in-your-mouth texture—it’s an experience as emotional as it is flavorful.
Throughout it all, Chef Alex remains the constant: preparing each course in front of his guests, narrating the origins of the ingredients, and engaging in effortless, human conversation. The result is an evening that is as warm and welcoming as it is exquisitely orchestrated.
A Thoughtfully Staged Finale
After the final savory course is served, guests are invited back to the foyer. There, a beautifully plated dessert awaits, along with a gentle farewell from the team. It’s a small but meaningful gesture, allowing guests to linger in reflection and savor the final notes of their culinary journey.
Craftsmanship in Every Detail
Everything at Nayuu speaks to a philosophy of craftsmanship. From the hand-forged knives in the chef’s toolkit to the ceramics crafted by artisans, there’s a deep respect for tradition and detail. The sake selection is meticulously curated, with rare bottles sourced directly from boutique producers in Japan. Wine pairings are also available, chosen to enhance the subtleties of both the seafood and the Wagyu courses.
Service is seamless, delivered with the quiet, intuitive care that defines omotenashi, the Japanese art of hospitality.
A Destination Within the Destination
Though set within a world-renowned resort, Nayuu is a destination in its own right. For food lovers looking to explore the frontier of Japanese dining in Southeast Asia, Nayuu offers a rare chance to experience culinary authenticity without leaving Vietnam’s shores.
Its intimate setting, limited seating, and ever-evolving seasonal menu ensure that every visit is distinctive and no two evenings are the same.
Nayuu is not simply one of Asia’s best-kept culinary secrets, it is a revelation. At a time when luxury is increasingly defined by experience, connection, and storytelling, Nayuu offers all three in abundance.
For those who value quality over quantity, intimacy over spectacle, and sincerity over showmanship, Nayuu at Four Seasons The Nam Hai is a masterclass in modern omakase. Every ingredient, every gesture, and every exchange is layered with meaning. More than a meal, Nayuu is a memory, delicately composed and deeply personal.
