Sankai by Nagaya

Here are three unique and unconventional aspects of the Michelin-starred restaurant Sankai by Nagaya in Istanbul:

1. Fusion of Edomae Sushi and Kaiseki Cuisine
Sankai by Nagaya uniquely combines two traditional Japanese culinary arts: Edomae sushi and Kaiseki cuisine. Edomae sushi is a style originating from Tokyo Bay, emphasizing the use of fresh local fish and traditional preparation methods without refrigeration, while Kaiseki is a multi-course haute cuisine that embodies Japanese values of harmony, balance, and craftsmanship. This blend offers guests a rare and refined culinary journey that showcases both sushi mastery and seasonal, artistic Japanese dishes.

2. Intimate 24-Seat Omakase Experience with Sophisticated Japanese Home-Like Atmosphere
The restaurant is designed as a small, exclusive 24-seat omakase venue, curated in collaboration with Chef Yoshizumi Nagaya, who holds three Michelin stars elsewhere. The ambiance is crafted to feel like a sophisticated Japanese home, designed by Geo-ID and partially owned by renowned architect Mahmut Anlar. This intimate setting enhances the personalized hospitality ("omotenashi") and allows guests to fully immerse themselves in the culinary artistry.

3. Meticulous Sushi Preparation and Unique Culinary Details
Sushi at Sankai is prepared by Edo-mae sushi chef Hiroko Shibata with exceptional attention to detail. The sushi is served lukewarm, just sticky enough, and finished with a splash of soy sauce to create a melt-in-the-mouth texture and flavor. Additionally, the menu features unconventional dishes such as veal cheeks cooked for 48 hours at low temperature until candied and intensely flavorful, served with beans, ponzu mayonnaise, powdered vinegar, and sesame seeds, blending Japanese technique with European influences.

These elements distinguish Sankai by Nagaya as a pioneering Japanese dining destination in Istanbul, offering a rare combination of tradition, innovation, and intimate hospitality.

The most honored or signature ingredients at Sankai by Nagaya, the Michelin-starred Japanese restaurant in Istanbul, reflect the traditional Edo-mae sushi and kaiseki cuisine philosophy, emphasizing freshness, seasonality, and craftsmanship.

Key Ingredients and Their Significance

• Fresh Fish from Local Waters (Tokyo Bay Style)
  Sankai follows the Edo-mae sushi tradition, using fish that would have been caught locally in Tokyo Bay, emphasizing freshness and seasonality. This fish is served as nigiri sushi, showcasing the chef’s skill in selecting and preparing the freshest seafood available daily.

• Seasonal Fresh Ingredients
  Kaiseki cuisine at Sankai is based on harmony and balance, using seasonal ingredients from both land and sea. These ingredients are carefully chosen to complement each other in multi-course tasting menus, reflecting the finest Japanese culinary values.

• Nori (Seaweed)
  Nori is creatively used in dishes such as the signature Nori Waffle, which combines the umami flavor of seaweed with a crispy texture, setting a unique tone for the meal and highlighting traditional Japanese flavors with a contemporary twist.

• Rice (Sushi Rice)
  As a foundation of Edo-mae sushi, perfectly prepared sushi rice is essential. It balances the fresh fish and other toppings, embodying the craftsmanship and precision of the sushi-making process.

• Umami-rich Condiments and Sauces
  While not explicitly detailed in the sources, traditional Edo-mae sushi and kaiseki often use soy sauce, dashi, and other umami-rich elements to enhance the natural flavors of the ingredients, consistent with the restaurant’s refined approach.

These ingredients are used in signature dishes such as the sushi-oriented tasting menu "Sankai Sushi" and the multi-course kaiseki menu "Nagaya Signature," both designed to offer a harmonious and balanced culinary journey that honors Japanese tradition while embracing seasonal and local freshness.

In summary, Sankai by Nagaya’s signature ingredients include fresh local fish, seasonal produce, nori, sushi rice, and umami condiments, all masterfully combined to create exquisite Edo-mae sushi and kaiseki dishes.