With a rich background in Japanese culinary traditions and nearly three decades of international experience, Chef Alex Moranda brings his expertise to NAYUU at FourSeasons The Nam Hai Hoian. Discover how he blends the lively atmosphere of yakiniku with the refined elegance of omakase, creating an immersive and personalized dining journey.
Can you tell us about your journey from Spain to becoming a Chef de Cuisine at NAYUU?
My fascination with Japanese cuisine began when my family moved to Tokyo for my father's job. Attending the renowned Tokyo Sushi Academy was a transformative experience that revealed the incredible richness and complexity of Japanese culinary traditions. I've dedicated my career to Japanese cuisine, living and working in 11 different countries over 29 years, amassing a wealth of international experience.
What is the significance behind the Japanese words "dream" and "love" in the naming of NAYUU?
"NAYUU" is derived from two Japanese words: "na" meaning "love" and "yu" meaning "dream." This name encapsulates our brand's core philosophy of reimagining a refined and beautiful dining experience, celebrating the five essential tastes of Japanese cuisine: sweet, salty, bitter, sour, and umami. At NAYUU, we invite diners to actively participate in guiding the preparation of their meal, immersing them in a culinary journey where they can influence the flavors and presentation of their dishes.
How do you blend the ambience of contemporary yakiniku with the theatre of counter omakase at NAYUU? What do you envision as the dining experience for guests at NAYUU?
At NAYUU, we seamlessly blend the energetic ambience of contemporary yakiniku dining with the captivating theatre of counter omakase to create a unique dining experience. Guests are immediately immersed in the vibrant, interactive atmosphere of yakiniku, with the sizzle of premium meats on the grill and the lively chatter of diners. This dynamic setting is complemented by the refined elegance of the omakase counter, where guests witness the masterful skills of our culinary team as they meticulously prepare each course. This creates a sense of performance and discovery, offering an intimate, personalized culinary journey.
In your opinion, what is the essence of omakase?
The essence of omakase lies in the intimate connection it fosters between the diner and the chef. Beyond the intricate preparations and exquisite flavors, the true heart of omakase is the immersive, personalized culinary journey it provides.
What sets the omakase dining experience at NAYUU apart from others?
Unlike traditional omakase experiences that typically focus on sushi or a specific Japanese culinary tradition, NAYUU boldly combines two distinct omakase formats under one roof. Our guests can indulge in both sushi omakase and yakiniku omakase, offering a diverse and enriching dining experience.
What is the inspiration behind the Gomi concept and how does it enhance the dining experience at NAYUU?
NAYUU's kappo-influenced menu is driven by the "Gomi" concept, which engages all five senses of diners, enhancing the creativity and craftsmanship of our menu. By incorporating various sensory elements beyond taste, we create a more immersive and memorable dining experience.
How do you infuse your culinary creations with fresh seafood from the nearby Vietnamese waters? What local Vietnamese flavors and ingredients do you plan to experiment with at NAYUU?
Vietnam's central region is renowned for its exceptional seafood, thanks to its abundant coastline. The freshness, flavor, and quality of Vietnamese seafood are impressive. At NAYUU, we feature grilled seafood from Vietnam, such as Nha Trang lobster, showcasing the country's seafood prowess.
What makes NAYUU's bar menu unique, and what are some standout offerings like the seaweed-infused Wakame Martini and Whisky-inspired Highball?
NAYUU's bar menu is unique as it is the first Japanese restaurant in Central Vietnam to offer draft sake, providing a wide selection of premium options. The cocktail menu features signature creations, including the Yuzu Highball and NAYUU San.
How has your upbringing and exposure to Japanese culture influenced your cooking style?
My upbringing and exposure to Japanese culture have profoundly influenced my cooking style. Growing up immersed in Japanese traditions and flavors instilled a deep appreciation for the art of food preparation and presentation. Studying Japanese cuisine extensively, including time spent in Tokyo, allowed me to develop a nuanced understanding of the techniques, ingredients, and philosophies that underpin authentic Japanese cooking.
Can you share your thoughts on crafting a tantalizing dining experience that engages both the mind and the senses?
I am inspired by the Japanese concept of "Shibui," which embodies a refined beauty unaffected by time or social changes. The essence of Shibui is purity in being, living, and sensing, and this is reflected in every element of the NAYUU experience. I strive to distill each dish down to its most essential and impactful flavors and presentations. By focusing on extracting the true essence of each ingredient, I create dishes that captivate the palate while stimulating the imagination and senses of my guests.