Nagaya

Yoshizumi Nagaya arrived in Düsseldorf in 2000 and opened his restaurant on Klosterstraße in 2003, situating it in the heart of Düsseldorf's Japanviertel — the district that is home to one of Europe's largest Japanese communities outside Japan. His training under Toshiro Kandagawa in Osaka gave him a rigorous grounding in classical Japanese cookery; his time with Takada Hasho in Gifu gave him the innovative perspective he needed to develop his own style. The result is a highly personal cuisine — thoughtful, precise, and defined by exceptional ingredients — that draws on both traditions without being enslaved to either. Wagyu beef, sushi, sashimi, and an extensive sake selection anchor the tasting menu. Michelin has awarded Nagaya one star continuously since 2010, and La Liste has included the restaurant in its global rankings for consecutive years. The dining room is minimalist and modern; the service team is attentive and professional. For serious Japanese cuisine in Germany, Nagaya has no direct peer.