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Dine With Ray

Fri May 03 2024

A Culinary Dream at Nayuu, Four Seasons Nam Hoi An

Sublime Ingredients, Unforgettable Experience: A Night at Nayuu


A Culinary Dream at Nayuu, Four Seasons Nam Hoi An

During a tranquil April evening in 2022, I had the unique privilege of dining at Nayuu, a gem nestled within the luxurious embrace of the Four Seasons in Nam Hoi An. Nayuu, or 奈悠, cleverly integrates notions of 'dream' and 'love' in Japanese, mirroring a chic trend in the nomenclature of Japanese fusion cuisine. The establishment's helm is unexpectedly occupied by Spanish Chef Alex Moranda, adding an intriguing layer to its narrative, given its proclaimed focus on premium ingredients from Japan and Korea.

Arrival and First Impressions

Nayuu operates with two distinct seating times, one from 5:30 to 7:30 PM and another from 8:00 to 10:00 PM, and it remains closed for two days each week—a testament to its commitment to quality and culinary perfection.

Upon my arrival from the bustling streets of Da Nang city, the staff at Nayuu greeted me with exceptional warmth and professionalism, addressing me by my given name, which, while appreciated, differs from my preferred stage name. I was comfortably seated at a staging table crafted from beautifully preserved Vietnamese or Cambodian wood, its natural aesthetics warmly inviting.

The Prelude to a Gastronomic Journey

As I settled in, the atmosphere was serene, punctuated only by the arrival of other guests. The staging area served as a prelude to the evening's gastronomic symphony. Here, I was presented with a Bloody Gimlet, an innovative fusion of a Bloody Mary and a Gimlet, alongside canapés and a glass of Billecart-Salmon Champagne, setting a luxurious tone for the evening.

Culinary Innovations

Chef Alex Moranda soon appeared, introducing us to the sapuniku (or shabuniku) omakase style dining that would feature throughout the evening. This method highlights an exquisite selection of Wagyu beef and high-grade fish, promising a memorable culinary exploration.

Transitioning to the main dining area, designed in a コ-shaped counter that fosters an engaging dining experience, the service was intimate, with the restaurant ideally hosting 12 to 16 guests. Here, I was mostly attended by the executive sous chef, Okto from Indonesia, whose expertise added a personal touch to the service.

A Parade of Delicacies

Each course was a revelation, from the delicate textures of jellyfish and various tunas to the robust flavors of Japanese Wagyu and Korean beef, all underscored by Nayuu's unparalleled commitment to ingredient quality. Rare and meticulously selected sake accompanied each dish, enhancing the flavors and elevating the overall dining experience.

One of the most memorable dishes was the Kagoshima A5 Wagyu topped with foie gras and finished with an Aburi technique, where the meat is seared with a blowtorch, releasing a burst of flavors that danced on the palate.

The Sweet Conclusion

The dessert courses were equally impressive. The first featured Yubari melon and Japanese strawberries, showcasing the restaurant's dedication to high-quality products. The second was a light-as-air soufflé, a testament to the culinary skills present at Nayuu.

Reflecting on the Experience

My evening at Nayuu was more than just a meal; it was a journey through the heights of culinary artistry, marked by an impeccable selection of ingredients and thoughtful pairings. Nayuu stands as a beacon of high-end, ingredient-forward dining in Vietnam, offering a culinary experience that is truly unparalleled.

In retrospect, the entire experience at Nayuu was a harmonious blend of luxury, innovation, and culinary excellence, making it a must-visit destination for anyone seeking to indulge in the finest gastronomic pleasures the world has to offer.

Nayuu at the Four Seasons Resort The Nam Hai, Hoi An