The Starred Japanese of Istanbul: Sankai by Nagaya

"Kaiseki philosophy drives a seasonal, tasting‑menu‑only experience here, where guests are treated as honored visitors and satisfaction is paramount. Set on the third floor of the Bebek Hotel by The Stay, the intimate room seats a maximum of 24, with a six‑seat chef’s table facing Chef Shibata’s kitchen; Japanese aesthetics are simple yet striking, the mood is meticulously designed and almost mystical, and the Bosphorus view heightens the allure. A playful motif around the number three runs throughout—there are three signature cocktails that change with the seasons, and one wall bears a bold “3” by artist Mamimozi. In the kitchen, Chef Nagaya (shaped by Osaka) and Chef Shibata (from Kanazawa, famed for seafood and vegetables) unite “sea” and “mountain,” pairing pristine seafood with root vegetables, and even the plates are conceived to evoke these elements with a deliberate front and back. Shibata aims to show “what real sushi is,” insisting on ultra‑fresh local fish from the Bosphorus—selected one by one, sometimes even caught by her—and elevating them with essential Japanese ingredients like nori seaweed and rice vinegar; as Nagaya puts it, the approach is “being open to contemporary touches without compromising this philosophy.” The harmony among Nagaya, Shibata, and partner Can Yıldırım is palpable in the restaurant’s precision and calm, and the result is a Michelin‑starred experience that feels both deeply rooted and of the moment." - MICHELIN Guide