Four Seasons Resort Punta Mita, the award-winning oceanfront resort on the coast of Mexico’s Riviera Nayarit, announces the reopening of its signature dinner restaurant, Aramara, now open to guests and visitors. Redesigned by SASSON Estudio de Arquitectura, the property’s renowned Pan-Asian restaurant makes its much-anticipated return as a top dinner destination in Punta Mita, unveiling a bold reimagination with a refreshed look and menu—featuring old favorites alongside the addition of new creations—as well as live entertainment and immersive culinary and beverage experiences, including a new tea service. With its new dinner experience and a thoughtful design that reflects the beauty and sophistication of Asian cultures, Aramara offers an exciting fusion of traditional Asian techniques and innovative flavors inspired by all regions of the continent and the recent travels of the resort’s Chef Martín Flores.
“The reimagining of Aramara represents a significant milestone in our culinary program, combining time-honored Asian cooking techniques with Mexican Pacific Coast ingredients,” shares John O’Sullivan, Regional Vice President and General Manager at Four Seasons Resort Punta Mita. “By introducing elements like our tableside experiences, expanded sake program, and dedicated tea sommelier, we’re creating a dining destination that elevates the entire Punta Mita region while honoring the traditions that have made Aramara a guest favorite for years.”
CULINARY
Inspired by Chef Martín Flores’ recent culinary training in Asia (during which he studied under Chef Hari Wahhyudin at Zengo Restaurant in Doha Qatar as well as a multi-week stage at Four Seasons Bangkok learning new wok technique and traditional Cantonese style cooking), the menu at Aramara incorporates many of Flores’ learnings during his studies and times roaming the Asian markets searching for new ingredients and spices. At the reinvigorated Aramara, guests can indulge in an array of signature experiences, including captivating tableside presentations and a chef’s tasting menu at the new sushi counter with the day’s fresh catch. The diverse, extensive menu served nightly offers a wide range of dishes and preparations, including Ishiyaki hot stone; the new Binchotan robata grill selection with assorted meats and vegetables; cold dishes like Yellowfin Tuna Tataki and Cucumber Salad; hot dishes including Hong Shao Rou Braised Pork Belly Bao and Shrimp & Pork Belly Dumplings; wok creations such as XO Lobster Fried Rice and Pork Belly & Scallop Udon; assorted sushi including makimono, nigiri, and sashimi – some of which marry Asian influences with Mexican ingredients and locally sourced flavors and meats; and beloved Aramara signature dishes, including the 16 oz. Five-Spiced Half Duck and the Dengakuman Catch of the Day in a miso-glaze. Highlights from the dessert selection include Coconut Sticky Rice, Tiramisu Boba, Yuzu Cheesecake, and Senshi, a chocolate and black tea fondant cake with sesame nougatine, cinnamon foam, and smoked Earl Grey ice cream.
BEVERAGE
Housed in a dedicated lounge space with weekend live entertainment, Aramara’s reimagined bar program elevates and positions the restaurant as an international beverage destination, offering an extensive and diverse selection to complement its innovative culinary offerings. The bar now boasts the region’s most comprehensive sake list, featuring more than 30 new labels sourced from both Mexico and Japan, making it a premier destination for sake enthusiasts. Guests can explore a range of flavors, from delicate to bold, including rare, small-batch varieties that highlight the artistry and tradition of sake brewing. In addition to sake, the cocktail menu features bold, unique creations using exotic ingredients like lychee, soju, matcha, and dragon fruit, blending traditional Asian elements with modern mixology techniques. The bar also offers an exceptional selection of Japanese whiskies, showcasing some of the finest distilleries from across Japan. With a curated collection of single malts, blended whiskies, and aged spirits, Aramara showcases the renowned craftsmanship of Japanese whisky, whether sipped neat, on the rocks, or in expertly crafted cocktails. For wine, Aramara has expanded its offerings to include an impressive list of international labels, thoughtfully curated to complement the diverse flavors of the Pan-Asian menu.
In addition, Aramara is debuting a new world-class tea program, guided by an onsite certified tea sommelier, General Manager Jose Alejandro Flores, who will lead guests through the after-dinner tradition. Certified through Esxcuela Mexicana de Te—a rigorous six-month certification program at the leading institute in Mexico dedicated to tea training and education, with eight different modules and taste evaluations—Flores takes guests on a guided journey of teas from all over the world, from China to Japan to Sri Lanka, offering a range of brews severed in traditional Japanese cast-iron teapots. The experience is designed to immerse guests in the rich culture and heritage of Japanese tea ceremony, providing a tranquil, elevated complement to the restaurant’s dynamic dining experience.
DESIGN
Inspired by the harmony of tradition and modernity of Asian cultures, Aramara’s redesign by SASSON Estudio de Arquitectura incorporates the influence of Japanese minimalism, blending traditional and contemporary elements to reflect the beauty, tranquility, and sophistication of the culture. Conveying serenity and balance, natural materials such as local Parota wood, Caledonia granite, and Japanese Hanami ceramic tiles are incorporated; accompanied by neutral color tones of black, grey, and beige, with accents of burgundy red, gold, and green from surrounding gardens. Coordonné’s Edo Gold mural captures the focus of the dining room, adding balance to the open kitchen and Roabata Japanese grills where dinner preparation becomes a visual marvel.
ART
This celebration of natural materials and craftsmanship extends to the restaurant’s curated art collection. Made of high-temperature ceramic, a “Genesis” wall sculpture by Mexican artist Abel Zavala adorns the dining room, across from “Flowers and Grasses” by Japanese artist Kitagawa Sōsetsu, an original work from the 1600s painted on a set of folding screens; while the other side features “The Four Seasons”
by Japanese artist Kano Tan’yū, also from the Edo period, created for another folding screen. Harmonizing functionality and aesthetics, SASSON Estudio de Arquitectura crafted a dinner ambiance that resonates with the subtlety and sophistication of Japanese culinary art.
The reimagined Aramara is accompanied by two additional dining outlets on property, including Dos Catrinas, a stylish, all-day restaurant combining authentic Mexican fare with a contemporary twist; and Bahía by Richard Sandoval, an upscale, beachfront Mediterranean-inspired restaurant. Aramara is open nightly from 5:30 – 10:30 p.m. For more information on Four Seasons Resort Punta Mita or to make a reservation, please visit
