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At NAYUU, Chef Alex Moranda does more than just serve food. He tells stories with fire, with steel, and with a serene atmosphere imbued with the Japanese spirit. Born in Spain and trained extensively in Japan, Chef Alex has worked in numerous Michelin-starred restaurants around the world before choosing the Four Seasons Resort The Nam Hai in Hoi An as his next stop on his culinary journey.
We met Chef Alex at the 16-seat omakase counter of NAYUU restaurant, a private space he calls a “silent dialogue stage” between chef and diner. Each of his answers was concise and precise, like a sharp sashimi cut, yet left a profound impression.
Chef Alex Moranda previously managed Michelin-starred restaurants from Madrid to Saint-Tropez before joining Four Seasons Resort The Nam Hai.
He chose to guide diners through silence, without lengthy introductions or walls separating the kitchen from the dining table. Why is this the most effective form of communication between chef and diner?
Silence creates space for attention, for emotion, for presence. In omakase, each dish is served directly according to the flow of inspiration and on the spot. Therefore, the stillness opens up space for both sides to connect through senses rather than words.
For me, silence doesn't make meals distant, but rather brings people closer together, because when we're not distracted by words, we can clearly feel everything that's happening. The sound of the knife gliding across the cutting board, the burning of the Binchotan charcoal, the aroma spreading at the right moment… all are part of a silent conversation. And in that moment, true connection begins.
Each omakase experience at NAYUU is a wordless yet complete emotional dialogue.
The Gomi philosophy, or the five flavors in Japanese cuisine (umami, sweet, sour, salty, bitter), is considered the foundation for the omakase journey at NAYUU. But how did he interpret it in his own way?
Gomi is more than just taste. It's an emotion. Each taste carries its own layer of meaning: sweetness brings warmth, sourness sparks curiosity, bitterness offers depth, saltiness maintains balance, and umami connects everything together like an invisible thread.
The omakase menu at NAYUU is presented as a five-flavor symphony, opening up a subtle emotional journey for each diner. It begins with slices of fresh sashimi, selected from seasonal fish imported directly from Toyosu Market in Tokyo, offering the natural saltiness and refreshing coolness of the sea. Next comes Edomae-style nigiri, where each piece of sushi is meticulously crafted to highlight the sweetness and freshness of the ingredients.
Once your taste buds are awakened, grilled dishes made from carefully cured Wagyu Kagoshima A5 or Andong Hanwoo beef will deliver a rich and deep umami flavor. The meal concludes with a light dessert, leaving a pure, sweet aftertaste and perfect balance.
Each dish is a "chapter" in Chef Alex's culinary story.
The concept of "Ma" (間) – intentional pauses – is clearly present in the omakase experience at NAYUU. How does it influence the rhythm and spirit of the meal?
"Ma" is the pause that allows everything else to breathe. Just like in music, a moment of silence allows the next note to resonate more deeply. At NAYUU, "Ma" is not just a distant concept but has become an integral part of the omakase ritual. The dishes aren't served continuously and steadily; instead, it's a paused response from the chef to the breath, gaze, and even the pace of each diner's enjoyment.
It is in that brief pause that diners have the opportunity to experience the meal with all their senses, allowing the lingering taste of each slice of sashimi or wagyu to fully appreciate. That is why many diners describe omakase at NAYUU not only as a private feast, but also as a rare mindful experience in today's busy life.
According to him, what makes each omakase session at NAYUU unique? Is it the technique, the ingredients, or the emotion of the moment?
Technique and ingredients are fundamental, but what makes each omakase session at NAYUU different is how we personalize the experience for each diner. The menu generally consists of 12 to 14 dishes, but the way the dishes are arranged, the transitions between them, and the pauses between sections are never exactly the same in any session.
I observe and balance the flavors, the speed of serving, and the doneness. Therefore, even with the same ingredients, the way I handle, arrange, and guide the rhythm of the dishes is always changing. Each evening is a unique experience, like a "live piece of music," composed right at the kitchen counter based on the presence and energy of the diners.
Carefully selected ingredients, including fresh, seasonal fish, are regularly flown directly from the legendary Toyosu Market.
The restaurant's name is "NAYUU," which in Japanese means love (na) and dream (yu). If NAYUU is a dream, what does the owner want diners to take with them when they leave?
It's not about the food, the technique, or even the name. I just hope they carry with them a feeling, however difficult to name, that they have touched upon something very subtle, very personal, very genuine. And that moment belongs only to them.
The name NAYUU encapsulates the essence of what we pursue: a dream created with love, with ingredients, with space, with every moment of silence and every gentle movement behind the kitchen counter. If anything lingers, I hope it's a feeling as light as the end of a beautiful dream, yet deep enough for them to remember it forever.
At NAYUU, silence creates depth. Amidst the sound of waves, the smell of burning charcoal, and the gentle umami flavor spreading across the tongue, one not only eats but also experiences an omakase journey that awakens all the senses.
You can experience NAYUU on Wednesday to Sunday evenings, from 5:30 PM to 10:00 PM, with two servings per night. For reservations and menu inquiries, please contact us directly at 0235 3940 000. For more details, please see [link/website].here.
