Make your reservation. +84 235 394 0000 Reserve A Table
Combining the translations of “dream” and “love,” NAYUU invites you to experience a reverie for the senses through refined Japanese omakase menus curated by Chef Alex Moranda.

Hours

Session one
Wednesday – Sunday, 5:30 pm – 7:30 pm
Session two
Wednesday – Sunday, 8:00 pm – 10:00 pm

Menus

OmakaseBar
SakeBeverage pairings
CigarsWine list
Flavour quintet: degustation menu

Signature Dishes and Drinks

  • Cubes of rare A5 beef on Japanese stone
    WAGYU ISHIYAKI

    Stone-cooked A5 Beef, Yakiniku Sauce

  • Assorted sashimi with perilla leaves in clear dome
    SASHIMI MORIAWASE

    Sashimi from Toyosu Fish Market in Tokyo, Japan

  • Person spritzing liquid from pink perfume bottle onto vessel filled with sake mousse
    Sake mousse

    Lemon-infused Sake, Rose Butter Cake, Lychee, Sake Lemon Gel, Sake Ginger Jelly

  • Yellow-hued cocktail in stemmed glass on round grey marble table
    WAKAME MARTINI

    Roku Gin, Dry Vermouth, Lemon, Wakame

Meet the team

Alex Moranda

Chef de Cuisine, Japanese
Chef de Cuisine Alex Moranda is a Spanish-born, Japanese-trained chef who defies expectations. Deeply immersed in Japanese culture, language and culinary traditions from the age of 16, Chef Moranda studied at the Sushi Tokyo Academy and attained the Kobe Beef Certificate for crafting the ingredient. Before the launch of NAYUU, his crowning achievement was the creation of the first 99 Sushi Bar and Restaurant, a Japanese haute cuisine brand he then sold, with his legacy living on in its global presence and international acclaim.

“Launching a restaurant as tantalizing for the mind as it is for the senses is a creative dream come true. NAYUU is about reimagining every dining experience through the five senses and flavours while inviting guests to take an active role in guiding their meal’s preparation.”

Kevin Lopes

Visiting Dessert Chef
A globetrotter by nature, French pastry and bakery artist Kevin Lopes encountered his passion for creating artistry desserts in the Raymond Mondon Hotel School in Metz, France. He has since celebrated his passion for crafting decadent sweet treats and obtaining Michelin-star recognitions in hotel and restaurant kitchens across Europe and the Middle East.

Events

  • February 17 & 18, 8:00 pm – 10:00 pm

    Flavour Quintet: Seven-Course Degustation

    Journey through a progression of tastes with our seven-course menu, concluding with a sweet crescendo. Incorporating the five signature flavours of the NAYUU dining philosophy — umami, salty, sour, bitter and sweet — Chef Kevin Lopes merges regional ingredients with unexpected twists to deliver a playful Valentine’s feast.
    Call to reserve

More Dining Options