Chef Hideki Maeda of Nobu Singapore debuts in Vietnam

NAYUU at Four Seasons Resort The Nam Hai will be the “stage” where two talented chefs, Hideki and Alex, join forces to craft an extraordinary Four Hands culinary journey.

Guests will have the opportunity to taste a fusion of two distinct culinary philosophies, united by a shared respect for Japanese artistry.

“At NAYUU, we honour tradition by preserving its essence while simultaneously challenging it,” shares Chef Alex. “Bringing Nobu classics to Vietnam is a chance for us to create an entirely new exploration of flavour and technique. We are delighted to welcome Chef Hideki for this exciting collaboration and can’t wait to share the journey with our guests.”

Chef Hideki Maeda is the head chef of Nobu Singapore, with an endless passion for exploring new culinary boundaries, bringing diners dishes crafted with masterful techniques and impressive flavors.

The legend of Nobu springs from Chef Nobu Matsuhisa’s creative cuisine, centred around traditional Japanese cooking with Peruvian influences. NAYUU, meanwhile, offers a stage for sensory discovery: diners can engage with the culinary process through a blend of live-fire yakiniku grills and the refined theatre of omakase, a style of dining where you “leave it up to the chef”.

As helming NAYUU, Chef Alex Moranda upholds a deep respect for the principles and heritage of Japanese cuisine, guiding diners on a refined omakase journey filled with unexpected and delightful experiences.

Taking their place behind the sleek counter at NAYUU, Chef Alex and Chef Hideki will curate a 14-course menu, showcasing their distinct styles through an interplay of prized ingredients and intricate methods. The evening begins with steamed black abalone, paired with a rich, velvety liver sauce. Delicately prepared bluefin tuna bone-marrow melts in the mouth, while otoro caviar is radiantly elevated with a touch of gold leaf.

An interlude of bright yuzu sorbet cleanses the palate before the mains arrive. Savour Chef Hideki’s miso black cod, an iconic Nobu dish, followed by Japanese Wagyu beef finished with wasabi pepper sauce. Other standouts include king crab tempura with amazu ponzu and aged Hanwoo beef with black winter truffle. For dessert, citrus blossom brings a floral note to the herbal freshness of shiso leaf sorbet.

For table reservations at the upcoming exclusive Four-Hands Dinner, guests can possibly reserve a seat online from the website.