Sankai by Nagaya

Sankai by Nagaya: Authentic Japanese Omakase Experience by the Bosphorus. Nestled on the third floor of Bebek Otel by The Stay, Sankai by Nagaya brings the refined elegance of Kaiseki cuisine and the Edomae philosophy to Istanbul.

Guided by three-time Michelin-starred Chef Yoshizumi Nagaya, the restaurant offers a meticulously crafted seasonal tasting menu featuring locally sourced seafood. Within just eight months of opening in 2023, Sankai by Nagaya earned a Michelin star, making it Turkey’s only Michelin-awarded foreign cuisine restaurant. In 2025, it continues to uphold its prestigious status, having also received five pearls from Incili Gastronomi Ödülleri and three Toques from the Gault & Millau Guide. More than just a culinary destination, Sankai by Nagaya is a complete Japanese omakase experience—combining masterful flavors with the artistry of presentation and the elegance of Japanese hospitality.

Designed by Mahmut Anlar and the Geo-ID team, the intimate 24-seat dining space offers a sophisticated Japanese home ambiance. Guests can enjoy breathtaking Bosphorus views, a chef’s table experience, and a unique artwork created exclusively for the space by calligraphy and graffiti artist Mamimozi.

A Fusion of Kaiseki Cuisine & Edomae Sushi

At Sankai by Nagaya, every plate is a work of art, blending the tradition of Kaiseki cuisine with the precision of Edomae sushi. Kaiseki, a centuries-old Japanese dining philosophy, emphasizes seasonality, fresh ingredients, and a carefully structured multi-course experience. Each ingredient is presented in its purest form, ensuring a balance of flavors without overpowering one another.

The Edomae sushi tradition, originating from Tokyo’s Edo period, is centered around freshly caught local fish. At Sankai by Nagaya, this philosophy is reinterpreted with the finest seafood from Turkish waters, transforming daily catches into exquisite sashimi and sushi offerings.

One of the restaurant’s defining features is Michelin-starred sushi master Hiroko Shibata, a rarity in the traditionally male-dominated world of Edomae sushi. With a background in the Japanese navy, Chef Shibata leads her kitchen with military precision. She personally selects the finest fish each morning and, on occasion, even serves fish she has caught herself from the Bosphorus—bringing an unparalleled authenticity to the Sankai by Nagaya experience.