Zorlu Center always strikes me as one of the most unique spaces in Istanbul, with people finding themselves there for all sorts of different reasons: from the music and performance enthusiasts of Zorlu PSM, to the residents living above, the high-end shoppers there for the AVM experience, business people from the surrounding area, and, surprisingly, at least to me, the foodies who know there are a few restaurants that have set themselves apart in Istanbul’s food scene. Sakhalin Istanbul is one such restaurant, and one that has certainly challenged my own perception of Zorlu as a dining destination.
Sakhalin may be relatively new to Istanbul, having opened its doors in 2024, but there’s a fascinating story behind the restaurant. Sakhalin takes its name from a remote Russian island in the Pacific, just north of Japan, an appropriately distant starting point for a restaurant whose identity is built around seafood and the meeting of different culinary traditions.
The concept was created by Boris Zarkov and chef Vladimir Mukhin and, initially was admittedly somewhat difficult for me to wrap my head around. I’m vaguely familiar with haute cuisine in the city, but I can’t help but approach each experience with the curiosity of an outsider looking in.
Sakhalin provides an immediate layer of exploration in a menu bringing together Mediterranean and Asian influences, with a particular emphasis on seafood. This is not just something you’ll find through their menu, but a fact that quickly becomes apparent upon arrival at their gorgeous, rather large space, occupying a spot that sits partly within and partly alongside Istanbul’s prominent Raffles Hotel.
Large tanks of lobsters and an inviting display of fresh fish, crabs, prawns, and other offerings laid out on ice were immediately eye-catching. Near to this, kitchen staff prepare fresh fish in full view, adding to the sense that seafood really is at the heart of the experience. Of course, there’s also a very impressive full bar at the center of the space.
For the evening, we sat in their outdoor area, which features carefully decorated tables spread throughout a covered, breezy space, another large bar, and a live DJ playing hip tunes that immediately set the ambiance. To start, we opted for a couple of signature cocktails. The simple joy of being entertained by a fun, creative glass is very much an underappreciated aspect of a good cocktail, and thankfully the drinks themselves lived up to their presentation.
Our first round had us trying the Golden Fish, made with melon, mandarin, and sparkling wine, as well as the Squid Game, with vodka, yuzu, grapefruit, sakura, and sparkling wine. Both were light and refreshing and proved a fitting start to a summer evening outside.
The set menu offers choice, and also is a fairly comprehensive introduction to Sakhalin’s approach. Guests select from starters and salads before moving through flaming sushi and signature rolls, followed by a choice of main and dessert. Seafood naturally features heavily throughout, with tuna, scallops, king crab, sea bass, and octopus among the options, with ingredients like truffle, ponzu, kimchi, bottarga, and teriyaki making the Mediterranean and Asian influences promised earlier quite apparent.
Before any of that arrived, however, there was bread. While most people probably wouldn’t expect this to be a major highlight of a meal like this, our host Julia explained to us that (literally) breaking bread at the start of the meal is rooted in Russian tradition. Sakhalin makes its bread in-house, and is served warm with a light butter and roe. It was so good that I easily could have simply filled up on this had I not been more responsible. From there, we moved into our starters, including baby zucchini carpaccio with parmesan and black truffle, and tuna crudo with scallops and spicy ponzu sauce. Both were delectable and we polished them off quickly.
The salads provided a light, refreshing break before the meal moved into more substantial territory. We tried both, including the watermelon salad with Ezine cheese and kimchi dressing, as well as the Sakhalin salad with king crab, avocado, tomatoes, tobiko, and Rouille sauce.
Everything tasted fresh and in season, and both dishes allowed the meal to breathe a little, creating some welcome space before what was still to come.
The next phase was likely my personal favorite, as we had the flaming tuna belly followed by both of their signature rolls: the Sakhalin, with king crab, salmon, red caviar, sweet chili sauce, and teriyaki; and the tuna with scallop, avocado, spicy sauce, teriyaki, tobiko, and truffle oil. The wasabi was a game changer (and can honestly be hard to find properly prepared in Istanbul), and the sushi itself was so fresh and flavorsome that I would have left completely content if the meal had simply ended here.
It was also my first foray into having fire involved in a meal while I was eating it, and it’s dangerously something I could find myself getting used to. (Special mention must also go to the frankly enormous pepper grinders, because apparently even seasoning your food at Sakhalin deserves a little theatre.)
The main event was worth the wait, as both dishes captivated very much in their own way. We had the pan-fried sea bass with roasted eggplant and sun-dried tomatoes, alongside the Sicilian-style octopus with olives and baby potatoes. Each bite offered a real exciting kick to the senses.
These are both dishes I rarely have, and by the standards Sakhalin set that evening, they are likely to always be the best versions of either that I will ever indulge in.
Finally, as things wound down, it was time for dessert. If you had told me beforehand that tiramisu should come with caviar, I probably wouldn’t have believed you, but somehow they really made it work. It was fantastic, and despite being very much full by this point, we proceeded to find room to enjoy the rich, layered delicacy.
I also quite enjoyed how it arrived in a very cool Sakhalin-branded tin that added an additional playful flair to the evening, alongside a little ice cream candy that was the final touch on an otherwise wonderful evening.
A special mention also has to go to the serving staff, who were exceptional throughout the night. As someone who can feel slightly out of my element in more formal dining settings, their warmth went a long way toward making the experience feel comfortable rather than intimidating.
They guided us through every stage of the meal, explaining each dish as it arrived and always seeming to know when we needed something without ever feeling overbearing. For all the impressive food and presentation, their kindness and professionalism played a huge role in making the evening what it was.
Sakhalin will likely continue to establish itself as one of Istanbul’s more unique fine-dining destinations, and they’ve found a way through plenty of small touches to make the experience a memorable one.
I think it can firmly distinguish itself as a place for a special occasion, a romantic evening, or simply a place to get a delicious cocktail in an ambitiously designed setting the next time you pass through the area. I had also tried the Medusa Gimlet and it too managed to be a memorable affair that involves part of the cocktail preparation taking place at your seat with a tiny vial being poured into yet another thematic glass.
Interestingly, Sakhalin has also recently started offering delivery through the Fuudy app, bringing the food to those who might prefer to enjoy it at home, albeit without some of the visual touches that make a visit so distinctive.
From the seafood displays and theatrical presentation to the unexpected combinations on the plate and the warmth of the people guiding us through it all, Sakhalin delivered a restaurant experience that I’ll remember for some time to come. I may still feel like a visitor to the world of haute cuisine, but they certainly made me feel welcome.
Be sure to visit their official website and follow them on Instagram for more insight into the restaurant, as well as their evolving menu, events, and everything else on offer.
