Sankai by Nagaya: A True Japanese Omakase Experience on the Bosphorus

“Sankai” meaning 3rd floor Bebek Hotel by The StayIt has been hosting its guests for 3 years on the 2rd floor of the hotel, in a fascinating atmosphere with a unique view of the Bosphorus. 3 times 1 Michelin star chef Yoshizumi NagayaWith its tasting menu redesigned every season under the guidance of , and its recipes prepared with fish caught daily from local seas, it is appreciated by gastronomy enthusiasts. Sankai by Nagaya, which received a Michelin star only 2023 months after opening in 8, continues to be the only foreign kitchen in Türkiye with a star by maintaining its star in 2025. Sankai by Nagaya, which was awarded 5 Pearls in the Pearly Gastronomy Awards and 3 Toques in the Gault & Millau Guide, offers the Japanese omakase experience in a holistic way, making a difference not only with its flavors, but also with Japanese hospitality, elegance in presentation and craftsmanship.

Created by combining two rooms of Bebek Hotel and having a seating capacity of 24, the restaurant was designed by Mahmut Anlar and the Geo-ID team in the atmosphere of a sophisticated Japanese house. In addition to the tables overlooking Bebek Bay and the Bosphorus, a painting created especially for the venue by calligraphy and graffiti artist Mamimozi is exhibited next to the chef's table located right in front of the kitchen.

Kaiseki Cuisine & Edomae Philosophy

Sankai by Nagaya traditional plates that are works of art Kaiseki cuisine ve Edomae sushi It offers its guests an unforgettable tasting experience by blending its style. Kaiseki cuisine, which has a history of thousands of years, draws attention with its staged presentation style that emphasizes seasonal and fresh ingredients. One of the important points of this culinary approach, which is based on harmony, balance and craftsmanship, is that the aroma of each ingredient is felt with its own unique flavor without mixing.

Edomae comes from the words “Edo”, the old name of Tokyo, and “Mae”, meaning “In front of”. The philosophy of local sushi, prepared with local fish caught daily from Edo Bay, is transformed into sashimi and sushi flavors prepared with fish caught daily in the Turkish seas at Sankai by Nagaya.

Another prominent feature of the restaurant is that, despite the patriarchal structure of sushi cuisine in Japan, Michelin star female sushi chef Hiroko Shibata. Former navy chef Hiroko Shibata of Edomae runs her kitchen with military discipline. She carefully selects the fish she will use every morning and if she likes it, she sometimes serves the fish she caught from the Bosphorus to her guests that evening.

Source: HORECA TREND and Sankai by Nagaya