NAYUU
Four Seasons The Nam Hai, Ha My Beach, Vietnam
NAYUU makes dinner a close encounter with the kitchen. Alex Moranda’s seasonal omakase is served at a sixteen-seat counter, with Japanese Wagyu and seafood from Tokyo’s Toyosu Market among the ingredients. The emphasis is on the progression of flavours and the exchange between chef and diner, making this a meal to give your full evening attention. It is a distinctive choice for a special occasion, with a much more focused format than a conventional resort restaurant.