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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.