Bosphorus Omakase
An exclusive omakase experience by Head Sushi Chef Hiroko Shibata, featuring the finest Bosphorus seafood prepared in authentic Edomae style. Each piece of nigiri is crafted with Turkish fish cured and marinated using centuries-old Japanese techniques, bridging two great maritime culinary traditions.
Cultural Significance
This dish represents a remarkable cultural fusion — Edomae sushi tradition dating back to Tokyo's Edo period, applied to the rich seafood bounty of the Bosphorus. Chef Shibata, one of the world's few female master sushi chefs, personally selects each fish, sometimes catching them herself from Istanbul's waters.
Key Ingredients
Preparation Method
Each fish is carefully selected, then aged, cured, or marinated according to Edomae traditions. The sushi rice is seasoned with imported Japanese vinegar. Chef Shibata shapes each piece by hand, applying different techniques suited to each variety of fish.