Sankai by Nagaya

Authentic Japanese restaurant · Bebek ·

Sankai by Nagaya

Authentic Japanese restaurant · Bebek ·

Omakase sushi & kaiseki with Bosphorus views

Information

Bebek, Cevdet Paşa Cd. No:34, 34342 Beşiktaş/İstanbul, Türkiye Get directions

₺2,000+

@michelinguide

48,380 Postcards · 8,030 Cities

"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." - Michelin Inspector

https://guide.michelin.com/en/istanbul-province/istanbul/restaurant/sankai-by-nagaya

Sankai by Nagaya

@michelinguide

48,380 Postcards · 8,030 Cities

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

https://guide.michelin.com/en/article/dining-out/the-starred-japanese-of-istanbul-sankai-by-nagaya

Sankai by Nagaya

@michelinguide

48,380 Postcards · 8,030 Cities

The culinary scenes of İzmir and Bodrum make a brilliant entry in the 2024 MICHELIN Guide İstanbul, İzmir, Bodrum

"At Sankai by Nagaya, Chef Yoshizumi Nagaya offers two top-notch omakase meals. The first features beautifully executed sushi, prepared with local fish whenever possible by the master sushi chef Hiroko Shibata. The second celebrates kaiseki cuisine, enhanced here and there with a few European touches such as veal cheeks cooked at low temperature for 48 hours and served with beans, ponzu mayonnaise, and powdered vinegar." - MICHELIN Guide

https://guide.michelin.com/us/en/article/michelin-guide-ceremony/the-culinary-scenes-of-izmir-and-bodrum-make-a-brilliant-entry-in-the-2024-michelin-guide-istanbul-izmir-bodrum

Sankai by Nagaya

@michelinguide

48,380 Postcards · 8,030 Cities

The culinary scenes of İzmir and Bodrum make a brilliant entry in the 2024 MICHELIN Guide İstanbul, İzmir, Bodrum

https://guide.michelin.com/en/article/michelin-guide-ceremony/the-culinary-scenes-of-izmir-and-bodrum-make-a-brilliant-entry-in-the-2024-michelin-guide-istanbul-izmir-bodrum

Sankai by Nagaya

Mert E.

Google

Sankai by Nagaya is the benchmark for omakase in Türkiye. Fish quality is pristine, rice is seasoned and warmed correctly, and knife work shows clean, glassy cuts that hold their shape. The progression is tight, from precise nigiri to hot dishes that never feel heavy. The black cod supplement is worth taking, and the pairing program reads confidently with Turkish bottles alongside sake. Service is controlled and professional, and the room has a discreet, speakeasy entry with Bosphorus views that fit the level of the food. I have visited a few times and would call it the freshest and most complete omakase experience in the country, a kitchen operating at a standard that feels ready for a second star.

Arman D.

Google

I had an incredible dining experience at Sankai by Nagaya. The food was absolutely outstanding — each course offered delicate, harmonious flavors that really impressed me. It’s clear the kitchen puts a lot of thought and precision into every dish. The pacing could have been a bit more relaxed, though — the courses followed each other in quick succession. A bit more breathing room between them would have elevated the experience even more. One thing that did concern me was that the maître d’hôtel was clearly under the weather — visibly unwell, possibly with the flu. I couldn’t help but wonder why she was working in that condition, especially in such a high-end dining setting. It was distracting, and honestly, I spent part of the evening hoping I wouldn’t get sick too. Finally, the wines by the glass were disappointing — the pours were minimal, but still charged at full price. When I raised the issue, the sommelier simply said this was standard, which didn’t sit right with me. Next time, I’ll definitely go for a bottle instead. That said, the food alone makes this place worth visiting. If you’re looking for refined Japanese cuisine in Istanbul, Sankai delivers — just a few small details could make it even better.

P A

Google

An amazing experience. You take the elevator to the third floor. The restaurant is accessed with a keycard behind a door with a Japanese symbol on it. We went for the signature tasting menu with the black cod upgrade. It was all delicious especially the cod and the pudding. All the staff were very friendly and the sommelier was very knowledgeable. We had a lovely bottle of Turkish wine. Restaurant is very small and intimate. Perfect setting for something memorable during our trip to Istanbul. The only thing I would add is that the pace was slightly off. We went through a number of courses very quickly. That should be reviewed. However, I would recommend to everyone.

Su S.

Google

A one star Michelin restaurant can’t be like this… such a disappointment and waste of money. 320 euro for two people is nothing I can’t accept because so sorry to tell that everything I ate had nothing special, except the presentation. Portions were not enough, we were not satisfied. Service was so unprofessional. Because when you go to a Michelin star restaurant, this is not what you get. I have been to many restaurants with Michelin stars and in Turkey Michelin doesn’t work I guess. Won’t go again and would not recommend to anyone…

Cuci M.

Google

I had one of the most disappointing dining experiences at this restaurant. From the start, we were charged half the price at the time of reservation, which made it impossible to walk away once we arrived. The moment I entered, I was hit with an overwhelming frying smell that completely ruined the ambiance. I came expecting a refined sushi experience, but was surprised to learn that there were only two fixed set menus to choose from — and if you’re a couple, you’re required to select the same one. Having lived in Singapore for a year and experienced authentic Japanese cuisine, I can confidently say this was nowhere near that standard — in fact, it was the worst I’ve had in Istanbul. The staff put on exaggerated performances with the food and service, which came off as forced and pretentious rather than elegant or enjoyable. This experience was so disheartening that it’s made me lose faith in the fine dining scene here. I truly wouldn’t recommend this place to anyone. An absolute letdown.

Ally M.

Google

Sankai by Nagaya, tucked away on the 3rd floor of Bebek Hotel, feels like a well-kept secret with its discreet, speakeasy-style entrance. Once inside, the views of the Bosphorus are breathtaking. The Michelin star is well deserved—every dish is beautifully crafted and the flavors are exceptional. The staff are incredibly knowledgeable, offering great recommendations and insight into each dish. It’s an unforgettable dining experience, perfect for anyone looking to enjoy high-end Japanese cuisine with a view to match.

Ozge Hor C.

Google

The food was good but quite pricey. However, the commute service they claim to offer is an absolute disaster. They advertise this service on their website, and it was one of the main reasons we chose this place for our anniversary dinner (we didn’t want to deal with finding a cab in the Friday night hustle). On the way to the restaurant, they picked us up late because the driver was coming from another transfer, so we arrived behind schedule for our reservation. On the way back, things got even worse — the waiters told us we either had to leave immediately because the driver was already waiting, or wait another 40 minutes since he had another transfer first. This other transfer wasn’t even related to the restaurant — we were the only guests using their service that night — so apparently, the same driver also handles rides for other venues at the same time. We decided to leave right away, quickly finished our drinks, and stepped outside — only to find out that there had been a misunderstanding between the restaurant and the transfer service. The driver had already left, even though we were the last customers of a Michelin-star restaurant. We ended up waiting another 25 minutes and finally had to take a cab ourselves. Apparently, the transfer service is offered only “if available,” but its availability seems completely random and not connected to your reservation. For us, it turned into a real disappointment — despite emailing them 10 days before our dinner to confirm the transfer, our waiter told us we had to leave immediately or wait another 40 minutes. If you’re not going to provide a service you promote, just don’t offer it.

Kerem Kansu (.

Google

Everything was really nice, but I just think that nothing can justify the price of the add-ons. I think they’re overpriced even though the caviar shrimp dish was amazing. The rest of the meal was still a solid 8 out of 10 but not incredible. The service was 10/10 amazing i didnt mind the automatically added service charge it’s fine.