Gastronaut Guide - Sini Ethnic Omakase

Rehberin Notları

One of İstanbul's hidden gems, Sini will be the first place in the city to come to my mind whenever the subject is fusion cooking. Over the two-and-a-half-hour experience, every plate on which the produce of the season meets the Far East is presented like a work of art. The journey begins with seafood, offal follows, and the savoury finish is built around the favourite dish you are asked about when you book. I can say with a clear conscience that I ate one of the finest bowls of ramen I have had to date here. What makes this ramen special is that it is built on a broth cooked for three days in a stone oven over a wood fire. Every plate is as ambitious as the next, but the readings of Turkish dishes such as tavuk pilav and karnıyarık are admirable. Using rarely found ingredients such as white soy sauce adds richness to the plates as well. Between courses you must try the drink they make with mango and passion fruit to refresh your palate. Sini is a pleasure at any time of year, but in March and April in particular, because it is sakura season, the touch of sakura in the desserts gives the whole thing another dimension. Over the course of the meal I could say I did a sort of world tour from the chair I was sitting in.

What to Order

The Chef's Special Omakase