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Combining the translations of “dream” and “love,” NAYUU invites you to experience a reverie for the senses through refined omakase menus curated by Chef Alex Moranda.

Hours

Open December 31, 8:00 pm – 10:00 pm
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
Four-hands dinner

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.”

Quynh Brown

Guest Chef
A trailblazer in her field, Chef Quynh Brown of The Dandy Collection in Singapore brings a fresh, bold voice to the global culinary stage with years experience gained at Japanese icons like Nobu and Zuma. Renowned for unique concepts that elevate cuisine, Chef Brown blends innovation with tradition to her native Vietnamese cuisine to create boundary-pushing dining experiences. From December 25 to 29, Chef Brown will join Chef Moranda to curate four-hands journey, inviting you to witness the peak of their culinary heritage.

Events

  • December 25–29, 5:30 pm – 7:30 pm and 8:00 pm – 10:00 pm

    Four-Hands Omakase Menu at NAYUU

    Marrying Japanese and Vietnamese cuisine, chefs Alex Moranda and Quynh Brown present a 14-course omakase tasting menu at NAYUU.
    Reserve now

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