Aramara At Four Seasons Punta Mita—A Renaissance Of Flavor And Style

Forbes

24-05-2025

Delicious food, extensive cocktail menu, a view of sea and palm trees? What else do you need for a ... More perfect vacation?
For 25 years Punta Mita along the Nayarit Riviera in Mexico has been a haven for luxury resorts that put on a star-studded show for vacationers from around the world. With resorts and clubs dotting the pristine coastline there's an accoutrement to realize every idea of luxury and vacation style, and that includes something for the palate as well. After one season in its new iteration, Aramara restaurant at the Four Seasons Resort is showing that the renaissance of its beloved form has been well worth the wait and giving its team, long-time regulars, and newcomers something to say '¡Salud!' to once again.
The grand re-opening of Aramara has reinvigorated the property in every way. From a complete physical renovation of the restaurant and bar to the hyper-focused menu, an echo of the past space and experience, is now a mere whisper. Nevertheless, it represents a full-circle moment for some that have worked at the resort for a long time. Executive Chef Jorge González began his culinary path with the Four Seasons in 2003, and, despite a few years away in between at other locales, has seen the restaurant evolve, shift, and now renew.
Instead of hinting at Asian flavors and dishes or presenting itself each night with a different culinary focus---Mediterranean one day, Italian another, for example--Aramara is now, unapologetically Asian in every way, with a particular emphasis on Japanese cuisine and techniques. From an extensive Japanese beer and sake menu to the preparation of each dish, to a ceremonial tea service that ends the meal, Aramara has a new, elevated, and sturdier identity.
All new menu, service, and all-around experience now at Aramara, Four Seasons Punta Mita.
'You can feel it now,' Chef González said when discussing the renaissance of the restaurant and its not only Asian-inspired identity but fully-fleshed out reality. 'To see the sushi counter and see the Robata coming alive and actually seeing the chefs cooking and everything,' he paused. 'That energy that comes into the dining room now, is very exciting.'
This shift in ambience, style, and cuisine is also much more interactive, tapping into the experiential side of dining more than the restaurant had in its previous form. Watching sushi preparations at the counter or Robatayaki--fireside grilling--or ordering the Ishiyaki--hot stone or table-side Wok dishes--are just a few of the ways Aramara offers guests front row seats to, or even playing a part in, their dining experience there.
No matter the fervent focus on Asian cuisine, Aramara is in Mexico after all, so the interplay with local ingredients and flavors does not completely fall to the wayside. For example, some of the sushi rolls incorporate Mexican flavors and meats.
Good Catch! Chef Gonzalez showing just how fresh, fresh can be.
Another thrill-in-the-works, and one that underscores the resort's emphasis on sea-to-table cuisine, is inviting guests to experience and learn about breaking down a tuna, for example, from chefs on site. 'We have the bounty of the sea right here in the Pacific,' Chef González said. 'And all of our catch-of-the-day fish is from the families of Punta Mita, families with their own boats.'
Showing guests up front how local the products are, and how the restaurant works with them for the dishes from the menu, is, not only a way to continue supporting local fisherman and their families, but a way to educate the guests, and reinforce sustainable practices. Educational activities at the resort, as a matter of fact, are a particular signature--its Tequila classes and Tacopedia experience at Dos Catrinas are among the most requested culinary activities offered.
Aramara has also debuted a world-class tea service led by certified tea sommeliers who walk guests through a curated, high-end selection of teas from Mexican artisanal makers served in Japanese, cast- iron tea pots.
From vessels and flavors to service, Japanese touches surround the recently re-opened Aramara ... More restaurant.
At any time during a guests' dinner they can request the tea-service, whether it be as a complement to the meal as an alternative to the alcoholic or mocktail options, or as a digestif to close out the meal.
The last decade has seen a significant rise in interest in all forms of teas, tea services, and products. Long pointed to for its health benefits, versions like chai, matcha, or kombucha products are ever- ready and present in tandem with the global, collective rise in health and wellness awareness and the multi-billion industry that follows suit.
According to Globe News Wire via research reports gathered by FactMR, the global tea market reached a 'valuation worth US$ 20.4 billion in 2024' and forecasted to rise at a CAGR of 5.7%over the next decade', potentially reaching a value of US$ 35.6 billion by the end of 2034. The people have spoken.
The reimagined bar program also makes Aramara a beverage destination in itself. They've increased their sake selection by more than 30 labels, including Mexican and Japanese sake—making it the largest, most diverse sake selection in the region—and have crafted new cocktail creations featuring ingredients such as lychee, soju, matcha, and dragon fruit; in addition to an assortment of Japanese beers and spirits. And with a sunset, palm-tree adorned view just feet away from said new bar, guests may be hard-pressed to sit anywhere else.
New design, ambience, and food have made the renaissance for Aramara an exciting shift for the ... More resort.
Chef Leslie Durso, known as the 'Veggie Whisperer' with an expertise in plant-based cooking, also weighed in on the exciting revival of Aramara. In addition to the focus on fish, seafood, and meat, there's a weighty offering of vegetarian-forward recipes. 'Aramara has such electric energy, and the response to the new menu has been nothing short of amazing!' she said.
Durso, who has worked with the Four Seasons since 2017, continued, 'It's incredibly rewarding to watch both guests and locals light up when they discover just how exciting and flavorful plant-based cuisine can be. That moment of surprise and delight never gets old for me.'
Called a 'true labor of love collaboration' the chef team on the property responsible for restaurant's new face in cuisine and identity, includes Chef González, Chef Durso, Chef Richard Sandoval, and Chef Martin Flores, who's travels across Asia inspired much of the new direction and new identity.
Durso says she's noticed the guests really appreciating the balance between indulgence and wellness, which was one of her goals in particular when helping to curate a new experience. 'I wanted to create a menu that feels both luxurious and nourishing,' she said. 'Seeing that vision resonate has been very gratifying.'
In the last few weeks the restaurant has incorporated an Omakase experience, hiring a devoted sushi chef to run the operation on Thursdays through Saturdays, complete with sake pairings.
Is there anything else Aramara can do, after one season as 2.o to maintain the reinvigorated spirit and excitement? Yes, actually. 'We need to order more woks!' Chef González said. The thrill of the sizzle and dishes created in the wok have apparently been in high demand.
Can't get any closer to fresh than what Chef Jorge Gonzalez and his team prepare everyday at Aramara ... More and the other restaurants on the Four Seasons Punta Mita property.
Yellowfin Tuna TatakiSeared Tuna, Jalapeno Tempura, Truffle Ponzu, Yuzu KoshoHong Shao Rou Braised Pork Belly BaoEggplant, Miso Yuzu TogarashiIshiyaki Hot Stone: New York Prime Beef with Chef's Selection of Pickles, Ginger Ponzu, Spicy Kosho Ponzu, Truffle PonzuXO Lobster Fried Rice with Shiitake Mushroom, Fried Garlic, Edamame, Chives