Four Seasons Resort The Nam Hai welcomes chef Hideki Maeda of Nobu Singapore

From April 18-20, chef Hideki Maeda of Nobu Singapore at Four Seasons Hotel Singapore will join chef Alex Moranda of NAYUU to present an exclusive four-hands dining experience. Guests have the rare 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 Moranda. “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 Maeda for this exciting collaboration and can’t wait to share the journey with our guests.”

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”.

Taking their place behind the sleek counter at NAYUU, chef Moranda and chef Maeda 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 Maeda’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 truffles. For dessert, citrus blossom brings a floral note to the herbal freshness of shiso leaf sorbet.

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