Sankai by Nagaya

Sankai By Nagaya offers 2 seasonal tasting menus prepared with daily delicacies from the earth and the sea. Sankai Sushi is a more sushi-oriented menu, whereas Nagaya Signature tells the story of kaiseki cuisine. Click on the options below to discover the latest summer menu. We kindly inform you that our reservations are dedicated to one of two exclusive tasting menus. All guests under the same reservation will enjoy the same menu selected upon booking.

Sankai
Sushi

Nagaya
Signature

Complimentary Transfer

Complimentary Transfer with BMW i7
Complimentary BMW i7 Transfer (Advance Reservation Required, Limited Availability)
Enjoy a splendid arrival at Sankai by Nagaya with our complimentary private transfer service in the all-new BMW i7. Reserve your transfer to Sankai by Nagaya in our all-electric BMW i7 with a dedicated driver for a hassle-free experience. This service is available within a 5km radius on a first-come, first-served basis.

About Sankai

Sankai by Nagaya is a Michelin Starred 24-seat omakase restaurant, curated in collaboration with Chef Yoshizumi Nagaya who has 3 Michelin Starred restaurants. Sankai by Nagaya was awarded 3 Gault & Millau Toques in the first year of the guide’s launch in Turkey. Designed by Geo-ID, partially owned by world-renowned architect Mahmut Anlar, Sankai welcomes its guests with a sophisticated Japanese home-like atmosphere.

Led by Masterchef Nagaya accompanied by an edo-mae sushi chef Hiroko Shibata, Sankai is the gateway to discover delicacies of Japanese cuisine and to experience exquisite hospitality “omotenashi”. Sankai offers a unique culinary journey by combining traditional edo mae style sushi and Kaiseki cuisine.

Edomae sushi refers to nigiri sushi made from fish caught in the Tokyo Bay, formerly known as the Edo Bay. In those days, there were no refrigerators and transportation was not as well developed as it is today. So, the idea was to use fish that was available in the local waters.

Kaiseki, on the other hand is a form of art that exemplifies the finest Japanese values: harmony, balance, and craftsmanship by serving traditional Japanese multi-course haute cuisine prepared with seasonal fresh ingredients.

Michelin Starred Sankai by Nagaya welcomes you in the heart of Bosphorus, Bebek.

Yoshizumi Nagaya

Born in Gifu Japan, Yoshizumi Nagaya learned the art of traditional and contemporary Japanese cuisine from famous Japanese masters. In 2000, Nagaya moved to Düsseldorf and in the years that followed, he opened his first Michelin starred restaurant “Nagaya”, which combines Japanese purism and European high cuisine. After the success of “Nagaya”, he received his second Michelin star with a traditional omakase restaurant called “Yoshi by Nagaya” which he refers to as, “a return to his roots”. In 2023; Nagaya received his 3rd Michelin Star with Sankai by Nagaya.

The first time Nagaya visited İstanbul, he felt an incredible energy from the people and thought there was so much potential in Turkey with wide range of delicious sea food cuisine. In his words “I traveled to different places in Turkey and Istanbul and walked in many places. I really saw that this energy was in the whole city. Now I was under the spell of Turkey.”

Nagaya’s first restaurant in Turkey, SANKAI; is a concept reflects Nagaya’s 30 years of Japanese cuisine wisdom with local seafood and products of Turkey to create a dining experience that tells the story of Japan. Join him on the chef’s table for an unforgettable trip to Japan on your tastebuds.

Hiroko Shibata

Hiroko Shibata is an Edo-mae sushi shokunin, a professional who makes traditional Japanese sushi with local fish. Prior to this, she worked in Japan’s maritime self-defense force, the air self-defense force, and the police so she traveled all across Japan. During these travels she learned various local cuisines, but one type of dish stood out the most: Sushi. She defines sushi as “a comforting soul food wherever I go”. This is also the basis of her inspiration to become a sushi shokunin. A female sushi shokunin is very rare and is often known as a men’s job because of the difficult working conditions. Hiroko faced this gender biased challenge head-on since she had a tough job before and had the chance to work in prestigious restaurants in Ginza as well as luxury cruise line ship and luxury hotels in Tokyo. She thrived through her successful culinary career in Japan and is now based in Istanbul to fuse fresh seasonal Turkish sea food with the deep knowledge of Japanese cuisine culture in Sankai.