Welcome to Ishidaya, where the space is designed with Taishō Roman inspiration – a fusion of traditional Japanese elements and Western style. Every detail of the interior, from natural wood to Art Nouveau influences, creates an elegant and cozy atmosphere. At Ishidaya, each meal is an emotional journey, offering you unique culinary experiences in a space rich in history and artistry. We look forward to welcoming and serving you.
The journey of Ishidaya began during the Meiji period when our grandfather, Ishida Yoshinosuke, a skilled horseman and hunter, opened a small restaurant in Yaizu, Shizuoka Prefecture. Yoshinosuke was known for serving exquisite dishes made from game meat (gibier) and fresh seafood caught directly from the local port.
Today, Ishidaya has passed through three generations, each leaving its mark while preserving the family’s tradition. To honor this legacy, we named our restaurant “Sandai-me Ishidaya” – symbolizing the third generation continuing and evolving the family’s heritage.
Space – The Harmony of East and West
At Ishidaya, our space blends traditional Japanese craftsmanship with European Art Nouveau:
Western Elements: Stained glass, soft curves, and warm lighting that evoke the Taisho period.
Japanese Elements: Natural wood furniture, lacquered pieces, and finely crafted artisan accents.
Cuisine – Seasonal Elegance, Rich with Taisho Spirit
Every dish at Ishidaya reflects a delicate balance between traditional Japanese flavors and modern innovation:
We select seasonal ingredients that honor the natural freshness and essence of each ingredient.
The pairing of sake, champagne, and wine elevates the flavors of our carefully crafted dishes.
Philosophy in the kitchen is…
Cooking is a means of bringing happiness through the mouth, of making people smile through food.”
Born in 1976 in Yaizu City, Shizuoka Prefecture
Trained as a chef at Alaska French Restaurant (Shizuoka), Japanese restaurant Hoshikawa (Tokyo), Hatsushima Club (Shizuoka), Grand XIV Hamanako (Shizuoka), and XIV Yamanakako (Yamanashi).
Later, as head chef, he gained experience in Japanese restaurants in Malaysia and Singapore, and has been living in Vietnam since 2018
Opening 4 restaurants in Vietnam since 2018
He is trained in Ohara-ryu flower arrangement and Omotesenke tea ceremony
He is also certified chef of Tokyo Puffer fish cooking chef and sake sommelier
Opening ISHIDAYA the 3rd Generation as a culmination of 30 years of chef’s life in this milestone year
Takahiro Ishida
Founder / Head Chef
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