Four Seasons Resort The Nam Hai is bringing Nobu to Vietnam for the first time, hosting an exclusive culinary collaboration from April 18 to 20, 2025.
Chef Hideki Maeda of Nobu Singapore and Chef Alex Moranda of NAYUU will present a 14-course dining experience, blending Nobu’s signature Japanese-Peruvian fusion with NAYUU’s live-fire yakiniku and omakase traditions.
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The menu features standout dishes such as steamed black abalone with liver sauce, miso black cod, wagyu with wasabi pepper sauce, and king crab tempura with amazu ponzu.
A yuzu sorbet interlude refreshes the palate, leading to a refined citrus blossom and shiso leaf sorbet dessert.
On April 19, guests can also indulge in a Billecart-Salmon Champagne pairing experience, guided by wine expert Sebastian Papin.
Chef Hideki, a Nobu veteran since 2001, brings decades of expertise in blending Japanese precision with Peruvian boldness. Chef Alex, trained in Japan and Spain, curates NAYUU’s menu with a deep respect for Japanese culinary heritage.
Two seatings are available each evening: 5:30-7:30 pm and 8:00-10:00 pm. Price: VND 5,800,000++. For reservations, call +84 235 394 0000 or book online.
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