Cresting the white-sand shores of the Caribbean, Nao Beach Club serves a sophisticated and elegant joining of the finest Japanese gastronomy with the flavourful exuberance of Mediterranean cuisine. Mere minutes from Gustavia and hidden within luxuriant vegetation, the venue shapes the best of the Côte d’Azur lifestyle within its own unique beach club identity.
Nao’s menu is borne out of the creative talents and sensibilities of globally respected Chef Akihisa Kawaï (executive chef of Blackcode Group, Nobu L.A.) and Chef Alexandre Delage, head of the Groupe Annie Famose. Annie Famose and Blackcode groups’ pre-existing relationship with St Barths has led to the extremely popular French and Japanese fusion Kinugawa and chic Mediterranean La Petite Plage restaurants.
Nao’s l’art de vivre (Art of Living) philosophy is enshrined in the simple passion displayed in the aesthetic and menu. Taking a seat at the almost entirely open-air restaurant allows guests to feel ever connected to the crashing waves of the turquoise Caribbean Sea, with sand-touched flooring lending to the feelings of serenity Nao Beach inspires. Elegant and contemporary beach furniture, expertly curated in gentle tones of beige, Terre de Sienne, and terracotta, adorn the space. Tailor-made through French craftsmanship for Lelièvre and Elitis, the use of sustainable materials such as recycled fluted wood, tables made of certified wood, and furniture draped in artisanally weaved palm leaves supports the renewable resource mission of the island lifestyle and the clear respect Nao Beach Club has for nature.
The careful attention to detail and sustainable decoration is extended through to the bar and dining utensils, with ceramics crafted by Chiara Andreatti through ancient artisan techniques for Botteganove, olive tree wood soy dishes, and handmade seashell chopstick stands crafted by Parisian ceramicist Marion Graux.
With a showcase of local produce and seasonal catches, the Club strives to create a fresh and novel take on island-style cuisine. Few dishes represent this as much as freshly caught wahoo carpaccio seasoned with citrus and fennel or the superb yuzukosho lobster sauce vierge. With a keen eye on responsibly sourced products, Nao Beach integrates international produce with the local, such as with the delectable Golden Imperial Caviar found in the Toro tataki smoked aubergine and stracciatella.
Exquisite interpretations of Japanese staples such as the grilled octopus jalapeño and Riviera condiment, the trio of wagyu burgers, and the Blackcode signature, miso marinated Black Cod, offer a joyful glimpse of Japanese-Mediterranean fusion-inspired possibilities. Share the grilled Wagyu or the Whole Sea bass sashimi with family and friends, and the creative vegetarian dishes such as the Japanese style Caprese or chilled coco-cucumber curry soup will leave any guest requesting more.