The story
Chef Yoshizumi Nagaya leads the kitchen alongside Edomae sushi master Hiroko Shibata at Sankai by Nagaya in Istanbul. Their practice roots firmly in Japanese cuisine while tracking local seasonal shifts. Fresh seafood and vegetables move directly into the preparation area, allowing precise cuts and minimal intervention to define each course.
Diners gather around a compact counter to follow a single unbroken sequence. The menu interlaces classic Edomae nigiri with Kaiseki pacing, reflecting how Japanese cooking balances raw ingredients with gentle heat applications. Each plate arrives shaped with deliberate geometry, prioritizing texture and temperature over heavy seasoning or garnish.
The room keeps its perimeter quiet so conversation stays low and attention remains on the passing dishes. Natural wood tones and soft illumination frame the chef station without drawing focus away from the food. This measured atmosphere supports the precise technique that recently earned a Gault&Millau score of fifteen.
Recognition
Details
Location
