Sankai by Nagaya

Yoshizumi Nagaya is a Japanese chef who is making waves in Düsseldorf. His mastery of Japanese tradition and technical precision is widely praised there. In Istanbul, he is living up to his reputation. He has set up shop in the cosy boutique hotel Bebek, in the lively neighbourhood of the same name. His stylish Sankai offers stunning views of the Bosporus and subtly marries Japanese authenticity with European influences. His veal cheeks are cooked for 48 hours at a very low temperature until almost candied and intensely flavoursome, then served with beans, a ponzu mayonnaise, powdered vinegar and sesame seeds. Of course, you can also get great sushi here: it is meticulously prepared by Hiroko Shibata using fish from local waters. She serves up the sushi perfectly lukewarm, just sticky enough and with a splash of soy sauce to give this melt-in-your-mouth delicacy that final kick. Whether you order the sushi set menu or opt for the signature set menu, this Japanese dining adventure is compelling. And if you need a lift to or from the restaurant, we have some good news: Sankai by Nagaya provides a free luxury shuttle service.

• A 24-seat omakase counter in the Bebek Hotel, designed to feel like a refined Japanese home, with views over the Bosporus.
• Two set-menu tracks, a sushi-oriented tasting and a kaiseki-style signature menu, built around seasonal ingredients.
• Sushi served lukewarm, lightly sticky, and finished with soy for a last clean kick, plus a complimentary luxury shuttle option.

Signature ingredients and flavours described by the Michelin Guide include locally sourced fish for Edo-mae style sushi, veal cheeks cooked for 48 hours, and sharp, savoury accents such as ponzu mayonnaise, powdered vinegar, sesame, and a final splash of soy sauce at the counter.

A 24-seat omakase room inside the Bebek Hotel, looking out over the Bosporus, where Yoshizumi Nagaya's team runs two seasonal tasting menus, one more sushi-forward, one built as a kaiseki-style signature set. Alongside meticulous Edo-mae sushi prepared with fish from local waters, the kitchen also leans into Japanese technique with European touches, including a long-cooked veal-cheek course.