The name Ishidaya originates from the spirit of Yoshinosuke Ishida, a samurai born in the Meiji era who lived in Yaizu, Shizuoka. In this land where mountains meet the sea, he dedicated his life to bringing nature’s blessings—both from land and ocean—to the people, embodying a philosophy that food connects humanity with nature.
The name “Sandaime” (“third generation”) carries with it not only the weight of legacy, but also a vow to elevate tradition into the future. With a mastery that draws out the essence of each ingredient, a harmony between cuisine and its vessel, and hospitality rooted in ichigo ichie—the once-in-a-lifetime encounter— We express the soul of Japanese cuisine here in Hanoi, guided by the belief that “culinary artistry is the craft of transforming delight into happiness.”
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
EN 
JA 
VI