Nagaya — Restaurant in Dusseldorf

Stepping into Nagaya is like entering a world where every detail is crafted to perfection, and every dish tells a story of flavor, tradition, and innovation. Located in the heart of Düsseldorf, Nagaya stands out as a beacon of Japanese culinary excellence, a place where dining becomes an art form.

Chef Yoshizumi Nagaya’s mastery is evident in each course. The restaurant’s ambiance, with its minimalist yet warm decor, sets the stage for a meal that is both visually and gastronomically stunning. From the delicate arrangement of the sushi to the bold flavors in each kaiseki dish, every element is a testament to the chef’s skill and creativity.

Highlights of the meal include the sashimi platter, featuring an array of fresh, vibrant seafood, each slice perfectly cut and beautifully presented. The Wagyu beef, tender and richly flavored, melts in your mouth, leaving a lasting impression with its sublime taste and texture.

Service at Nagaya is impeccable. The staff are knowledgeable and attentive, providing insights into the dishes and assisting with sake pairings that enhance the flavors of the meal. Each course is served at a thoughtful pace, allowing diners to savor every moment of their culinary journey.

Nagaya is not just a meal; it’s an experience—an exploration of the senses that transcends the ordinary dining outing. For anyone seeking the pinnacle of Japanese cuisine in Germany, Nagaya is a must-visit destination. This restaurant is a true five-star gem that makes every visit...

My resolute choice not to revisit Nagaya in Dusseldorf stems from a culmination of factors that marred what should have been an exceptional dining experience. Despite the hefty 800 euro bill, the overall value was not justified.

While the staff displayed commendable friendliness and dedication, there were persistent issues that overshadowed their efforts. The repeated use of the same set of chopsticks throughout the 9-course meal created an unwelcome distraction. The timing discrepancies between drink pairings and dishes, including a complete oversight in one round, left a notable gap in the overall dining flow.

Hygiene concerns were brought to the forefront when a hair was discovered in the pickled ginger served with the sushi. Additionally, the raw fish leaving a lingering fishy aftertaste added to the overall disappointment. Even the restroom, an often overlooked aspect, contributed negatively with its persistent sewer smell.

While the staff's friendliness and efforts were commendable, these issues collectively painted an underwhelming picture. The 800 euro bill simply did not align with the quality and experience expected from a Michelin restaurant. Despite the positive aspects of the service, the shortcomings in various aspects of the dining experience make it difficult to recommend Nagaya, and I, unfortunately, cannot foresee a...

Food is good although nothing exceptional compared to more low key Japanese establishments in Düsseldorf. Atmosphere is a bit outdated with its 1990’s feel. Service is polite and caring but courses take a long time to transition. The sake list is completely depleted of any affordable €150-200 daiginjo or junmai ginjo sake bottles... all crossed out on the wine list leaving only €300 and up options for a 0.75cl bottle??! When discussing this with the sommelier I was first explained the price had to do with the fact the restaurant was expensive to run with 18 person staff on hand... and that I could opt for a sake by the glass instead. 😂 Didn’t really ask for their business plan nor for my sake order would need to be proportionate to their staff count but it’s definitely a creative approach to pricing. In my opinion the place deserves its lonely Michelin star for food ( within European standards that is ) but needs to bring some serious improvement to its traditional old school impersonal routine and * wanna be attitude. And a piece of advice... when you do remodel the place put a proper sushi counter so the chef is not hiding in a glass box, hire at least 1 Japanese staff on your roster of outside kitchen staff and try your best to bring some warmth and casualness to the atmosphere. Open up, It’s...