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 third-generation chef, Takahiro Ishida, has inherited that very spirit and refined his craft through years of training at renowned restaurants in Japan and abroad, including Michelin three-star establishments. In 2018, captivated by the richness of Vietnamese culture and land, he moved to Hanoi and served as executive chef at Kappou Ishida, deepening his culinary philosophy further. In April 2025, he proudly inherited his grandfather’s name and opened Sandaime Ishidaya.
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 the art of creating happiness from culinary delight, and making people smile through cookingu003cbru003eCooking is a means of bringing happiness through the mouth, of making people smile through food.”u003cbru003eu003cbru003eBorn in 1976 in Yaizu City, Shizuoka Prefectureu003cbru003eTrained as a chef at Alaska French Restaurant (Shizuoka), Japanese restaurant Hoshikawa (Tokyo), Hatsushima Club (Shizuoka), Grand XIV Hamanako (Shizuoka), and XIV Yamanakako (Yamanashi).u003cbru003eLater, as head chef, he gained experience in Japanese restaurants in Malaysia and Singapore, and has been living in Vietnam since 2018u003cbru003eOpening 4 restaurants in Vietnam since 2018u003cbru003eHe is trained in Ohara-ryu flower arrangement and Omotesenke tea ceremonyu003cbru003eHe is also certified chef of Tokyo Puffer fish cooking chef and sake sommelieru003cbru003eOpening ISHIDAYA the 3rd Generation as a culmination of 30 years of chef’s life in this milestone yearu003cbru003e
Takahiro Ishida
Founder / Head Chef
At Ishidaya, clear soup and dashi express, in the purest way, the beauty of stock that lies at the foundation of Japanese cuisine.u003cbru003eWe draw our dashi from kombu from Rishiri Island in Hokkaido, together with bonito flakes and tuna flakes from Yaizu in Shizuoka, the hometown of our owner-chef, selecting the most suitable balance for each dish.u003cbru003eu003cbru003eFor clear soup, we use meiji-bushi, a fragrant and elegant tuna flake.u003cbru003eFor simmered dishes and chawanmushi, we use bonito flakes for a fuller depth of umami, preparing each stock according to the character of the dish.u003cbru003eu003cbru003eWe are equally exacting about water.u003cbru003eRather than tap water, Ishidaya uses natural soft water from Vietnam, which allows the umami of kombu to unfold gently and fully.u003cbru003eThe kombu is held at 60°C for one hour to draw out its flavor with care.u003cbru003eu003cbru003eOnly then are the flakes added, after which the stock is extracted and strained quietly and delicately.u003cbru003eIt is an unobtrusive process, yet this accumulation of detail gives depth to our soups, simmered dishes, and chawanmushi.u003cbru003eChawanmushi, too, reflects Ishidaya’s philosophy of dashi.u003cbru003eu003cbru003eWithin its gentle texture, the savor of the stock is layered quietly, allowing each ingredient to reveal its own character.u003cbru003eThough it differs in expression from a clear soup, both are born from the same view of dashi that defines Ishidaya.u003cbru003eAt Ishidaya, both clear soup and chawanmushi are not simply warm dishes.u003cbru003eThey are important expressions through which we convey the dignity and refinement of dashi.
At Ishidaya, fish is never merely filleted and sliced.u003cbru003eu003cbru003eTo draw out the full potential of each fish’s umami, we work carefully according to its character—aging, vinegar-curing, searing the skin, blanching, or kombu-curing—choosing the method that best reveals its nature.u003cbru003eu003cbru003eEven the same fish calls for a different approach depending on its condition, fat, and aroma.u003cbru003eAt Ishidaya, we seek the moment at which each fish tastes most beautiful, and only then do we compose it into a plate.u003cbru003eu003cbru003eWe are equally uncompromising with the condiments that accompany sashimi.u003cbru003eu003cbru003eOur soy sauce is authentic soy sauce brewed in traditional wooden vats.u003cbru003eTo this we add a small amount of junmai sake, then infuse it lavishly with bonito flakes and kombu over two weeks, allowing their umami to deepen the sauce.u003cbru003eu003cbru003eThat is why Ishidaya’s sashimi soy sauce carries a gentle sweetness and profound richness.u003cbru003eu003cbru003eTo work not only on the fish itself, but also on the soy sauce that accompanies it—u003cbru003ethis too is an essential part of sashimi at Ishidaya.
At Ishidaya, grilled dishes are cooked over binchotan charcoal.u003cbru003eu003cbru003eRegarded as the finest of charcoals, binchotan offers both powerful heat and remarkable stability, making it the ideal fuel for the delicate grilling techniques of Japanese cuisine.u003cbru003eu003cbru003eIts strong heat sears the surface with fragrance while keeping the umami within.u003cbru003eAs a result, the exterior carries a fine aroma, while the inside remains tender, plump, and supple.u003cbru003eu003cbru003eThe depth of fragrance created by charcoal fire also enhances the natural character of fish and meat, lending both depth and lingering finish.u003cbru003eIts ability to drive off excess moisture while sharpening the outline of the ingredient is another virtue unique to charcoal.u003cbru003eu003cbru003eAt Ishidaya, grilling is not seen as mere cooking by heat.u003cbru003eIt is an essential process through which the beauty of an ingredient is brought to completion.u003cbru003eu003cbru003eBy facing the fire of binchotan directly, we pursue the most beautiful doneness for each and every dish.
At Ishidaya, tempura is a dish that uses oil yet seeks not heaviness, but lightness.u003cbru003eu003cbru003eFor that reason, we design not only the ingredients themselves, but also the oil, flour, and water with great precision.u003cbru003eu003cbru003eOur frying oil is an original blend of rice oil, roasted oil, and refined white sesame oil.u003cbru003eThe ratio is reviewed season by season and adjusted according to temperature, humidity, and the character of the ingredient.u003cbru003eIt is a way of bringing forth aroma without weight, creating a light batter and a graceful finish.u003cbru003eu003cbru003eFor the flour, we use domestically produced low-gluten wheat flour, stored under frozen control.u003cbru003eBy preventing unnecessary change and maintaining a stable condition, we support a delicate and consistent fry.u003cbru003eu003cbru003eThe water used for tempura is also deliberately different from the soft water used for dashi.u003cbru003eFor tempura, we intentionally use hard water, as it helps the batter stand more cleanly and produces a lighter, crisper texture.u003cbru003eu003cbru003eChef Ishida thinks of tempura as “the ultimate steamed dish.”u003cbru003eu003cbru003eBy enveloping the ingredient instantly in high-temperature oil, moisture and umami are retained within, while the outside remains light and crisp, and the inside tender and plump.u003cbru003eu003cbru003eIn that sense, tempura is not merely fried food, but a refined form of heat control that guides an ingredient to its most delicious state.u003cbru003eu003cbru003eAt Ishidaya, we also take great care with the salts served alongside tempura.u003cbru003eWe prepare our own blends of matcha salt, curry salt, and fine powdered salt to highlight the character of each ingredient.u003cbru003eu003cbru003eOur tentsuyu is made in a richer style, with the umami of bonito brought clearly forward.u003cbru003eServed with a generous amount of grated daikon, the aftertaste becomes cleaner and gentler, while also aiding digestion.u003cbru003eIt may be enjoyed with the tempura itself, or even on its own between bites.u003cbru003eu003cbru003eTempura may appear to be a simple dish, yet in truth it is sustained by a delicate balance of aroma, thinness of batter, and the way heat enters the ingredient.u003cbru003eu003cbru003eAt Ishidaya, we pursue tempura that preserves the true character of the ingredient while leaving behind a deep sense of satisfaction within its lightness.
For wagyu, Ishidaya chooses Waoh, the prized black-haired wagyu of Kumamoto.u003cbru003eu003cbru003eAmong Kumamoto wagyu, Waoh is a designation given only to cattle that satisfy rigorous standards, including meat quality grades of 4 or 5, a BMS score of 6 or higher, and an age of at least 28 months.u003cbru003eIts great appeal lies in its fine marbling, melting texture, fragrant depth of flavor, and gentle richness of fat.u003cbru003eu003cbru003eAt Ishidaya, we do not present Waoh merely as luxury.u003cbru003eInstead, we draw out its character carefully through the heat control and composition of Japanese cuisine, so that both the sweetness of the fat and the umami of the lean meat may be felt beautifully together.u003cbru003eu003cbru003eThis is an expression made possible precisely because Waoh itself possesses exceptional quality.u003cbru003eu003cbru003eAs a signature expression of wagyu, Ishidaya also treasures its Chaliapin steak.u003cbru003eu003cbru003eChaliapin steak was created in 1934 for Feodor Ivanovich Chaliapin, the Russian opera singer who stayed at the Imperial Hotel.u003cbru003eBecause he was unable to eat steak easily due to dental trouble, onions were used to tenderize the meat, taking sukiyaki as a point of inspiration.u003cbru003eu003cbru003eIshidaya’s Chaliapin is built on respect for that classic, yet reconstructed through the dignity of Waoh and the fire control of Ishidaya.u003cbru003eIt does not end with tenderness alone.u003cbru003eThe umami of the wagyu, the sweetness of the onion, and the lingering resonance of the dish are brought together as one.u003cbru003eu003cbru003eAt Ishidaya, wagyu is expressed not merely as a feast, but as a plate that unites technique with story.u003cbru003eu003cbru003eIshidaya also values sukiyaki as another expression of wagyu.u003cbru003eu003cbru003eGyunabe, regarded as the forerunner of sukiyaki, was one of the dishes that became widely enjoyed during Japan’s era of civilization and enlightenment from the Meiji into the Taisho period.u003cbru003eu003cbru003eWith respect for that history, Ishidaya prepares a small hotpot of A5-grade Waoh using shoulder meat chosen for its fine balance of lean flavor and fat.u003cbru003eIt is not flamboyance we seek, but the choice of a cut that allows the true savor of the beef to be deeply appreciated.u003cbru003eu003cbru003eAs the meat cooks in the pot, the aroma of wagyu, the sweetness of its fat, and the lingering finish of the warishita become one.u003cbru003eu003cbru003eFor Ishidaya, sukiyaki is one of the most familiar, yet also one of the deepest, ways of conveying the beauty of wagyu.
Ishidaya’s “Dish Inherited from the Master” is a plate in which the techniques and spirit received during apprenticeship are elevated into a dish that belongs to Ishidaya today.u003cbru003eu003cbru003eIts representative expression is our tender-braised beef tongue.u003cbru003eu003cbru003eBeef tongue is not a dish that can be reduced to softness alone.u003cbru003eTo preserve its umami, release its fibers, and guide it toward a texture that quietly yields in the mouth requires delicate work in every aspect: heat control, seasoning, and the layering of flavors.u003cbru003eu003cbru003eAt Ishidaya, this tender-braised tongue is served with potato purée.u003cbru003eThe umami of the softened tongue, the deep richness of the sauce, and the gentle sweetness and aroma of the potato overlap to create a more dimensional flavor.u003cbru003eu003cbru003eWithin a single bite, umami, richness, and fragrance unfold in layers and swell quietly outward.u003cbru003eThat is the essential charm of this dish.u003cbru003eu003cbru003eAt Ishidaya, we treasure this plate not merely as a signature item, but as a dish through which the techniques and sensibility inherited from a master continue to be refined within the flow of the restaurant today.u003cbru003eu003cbru003eTo inherit is not to imitate a form, but to understand its essence and deepen it as one’s own cuisine.u003cbru003eu003cbru003eThis “Dish Inherited from the Master” exists not only to speak of apprenticeship.u003cbru003eIt is a plate that quietly tells where the technical foundation of Ishidaya lies, and how those lessons continue to live in the present.
Ishidaya’s “Heritage Plate” is a dish that gives present form to flavors and memories handed down across generations.u003cbru003eu003cbru003eIts representative expression is cured mackerel.u003cbru003eu003cbru003eWhen the owner’s grandfather was alive, mackerel was one of the specialties landed abundantly in Yaizu.u003cbru003eJust as it is used in local kuro hanpen, mackerel has long supported the food culture of Yaizu and remains one of the sea’s gifts most deeply rooted in that place.u003cbru003eu003cbru003eAt Ishidaya, with respect for the bounty of Yaizu’s sea, the memory of plum vinegar inherited from the grandfather’s era is refined into a dish for today.u003cbru003eu003cbru003eBy layering strained umeboshi over a tosazu jelly enriched with bonito, we express gentle acidity, umami, and the faint fragrance of plum within a single plate.u003cbru003eu003cbru003eIt is about tightening the fat of the mackerel while allowing its umami to stand out beautifully.u003cbru003eIt is about adding the flavor of bonito, so characteristic of Yaizu, together with inherited wisdom.u003cbru003eu003cbru003eAt Ishidaya, we regard this dish not merely as a memory of regional cuisine, but as an expression of reverence for the sea of Yaizu, of technical inheritance, and of its elevation into the present Ishidaya.u003cbru003eu003cbru003eThe “Heritage Plate” is not a dish meant only to speak of nostalgia.u003cbru003eIt is a plate that quietly tells where Ishidaya has grown from, what it has inherited, and what it intends to pass on next.
At Ishidaya, eel is an ingredient of overwhelming power—one that can stand at the center of a dish entirely on its own.u003cbru003eu003cbru003eIts dense umami, thick richness of fat, fragrant aroma, and deep lingering finish give it the strength to carry a plate by itself.u003cbru003eu003cbru003eAt Ishidaya, we use large eels weighing over one kilogram.u003cbru003eThey are purchased alive, dispatched and bled, and then not used immediately.u003cbru003eInstead, they are quietly aged for at least five days to one week, allowing the fat to settle and the umami to deepen, refining the flavor into something more beautiful and composed.u003cbru003eu003cbru003eIt is an essential period through which strength acquires dignity.u003cbru003eu003cbru003eOur method is Kanto-style.u003cbru003eThe eel is first grilled plain, then steamed, and only then finished as kabayaki.u003cbru003eSteaming once helps release excess heaviness, guiding the flesh toward a plump and tender texture before the final fragrant grilling.u003cbru003eu003cbru003eAs a result, aroma rises on the surface while the deep, characteristic savor of eel fills the inside quietly.u003cbru003eu003cbru003eThe tare is also one of the key elements that shape Ishidaya’s eel.u003cbru003eIts foundation comes from techniques inherited from a master.u003cbru003eFrom there, it has been further refined by Ishidaya so that it sits naturally within Vietnam’s climate, food culture, and local sensibilities.u003cbru003eu003cbru003eInheritance and elevation—both are layered together in the flavor of Ishidaya’s eel.u003cbru003eu003cbru003eThe beauty of eel lies not only in its intensity.u003cbru003eWithin that umami resides an overwhelming vitality.u003cbru003eu003cbru003eAt Ishidaya, we do not present that force in a rough form; rather, we refine it through aging and fire so that it may be experienced deeply and with elegance in a single plate.u003cbru003eu003cbru003eTo taste the vitality of eel—u003cbru003ethis too is part of the expression that Ishidaya treasures.u003cbru003eu003cbru003eAt Ishidaya, eel appears in many forms: grilled dishes, kabayaki, shirayaki, eel rice bowls, hitsumabushi, and chawanmushi.u003cbru003eOne of its greatest attractions is that, although it is a single ingredient, its expression can change dramatically depending on how it is prepared.u003cbru003eu003cbru003eThrough these varied forms, Ishidaya seeks to convey the profound depth of eel as an ingredient.u003cbru003eu003cbru003eAt Ishidaya, eel is treasured not merely as a specialty, but as a plate that reflects both the power of the ingredient and the depth of technique.
At Ishidaya, we intentionally embrace both Japanese wagashi and Western-style desserts.u003cbru003eu003cbru003eWe value the quiet aftertaste appropriate to the close of Japanese cuisine, while also allowing the owner-chef Takahiro Ishida’s years of training, together with the memory of home, to live within a single plate.u003cbru003eu003cbru003eFor example, there is our matcha affogato, made by pouring Shizuoka matcha over house-made vanilla ice cream.u003cbru003eThere is also “Bernachon,” a caramel ice cream rooted in techniques learned during Ishida’s years training in French cuisine.u003cbru003eAnd our pudding is one of Ishidaya’s most cherished sweets, based on the mother’s recipe and reflecting distant childhood memories.u003cbru003eu003cbru003eIt leaves behind a quiet, nostalgic impression.u003cbru003eu003cbru003eAt the same time, wagashi remains an indispensable expression at the close of the meal.u003cbru003eu003cbru003eOne such example is Ishidaya’s collagen water mochi, made from natural water set with agar and fish collagen.u003cbru003eIt was inspired by the water shingen mochi that Ishida encountered while working in Yamanashi.u003cbru003eu003cbru003eBuilding on the impression of that sweet—its transparency and transience—Ishidaya adds fish collagen to create a uniquely soft texture that dissolves quietly in the mouth and leaves a delicate lingering finish.u003cbru003eu003cbru003eWe also prepare other sweets according to the season and the course, including warabi mochi and monaka.u003cbru003eu003cbru003eRather than leaning entirely toward either wagashi or Western sweets, Ishidaya receives the beauty of both and shapes them into desserts suited to the restaurant today.u003cbru003eu003cbru003eAt Ishidaya, sweets are not simply desserts served after a meal.u003cbru003eThey are a final plate that receives the lingering impression of the cuisine and leaves one last gentle memory.u003cbru003eu003cbru003eThey are the closing expression in which the owner-chef’s path, the memory of family, and both Japanese and Western techniques are reflected in quiet balance.
At Ishidaya, we cherish salted hojicha as the tea served at the end of the meal.u003cbru003eu003cbru003eIt is a cup we have adopted, drawing on wisdom learned in kaiseki cuisine, in order to settle the lingering impression of the meal with quiet grace.u003cbru003eu003cbru003eThe tea itself comes from Shizuoka, a region that also connects to the owner-chef’s birthplace.u003cbru003eBy roasting a tea of fine fragrance and gentle depth, we bring forth a warm, calm aroma that is especially suited to the close of a meal.u003cbru003eu003cbru003eBy adding only the slightest touch of salt, the fragrance of the hojicha becomes more dimensional, gently loosening the lingering flavors of the cuisine while bringing the palate to a clean and composed finish.u003cbru003eu003cbru003eThe warmth of the roasted tea settles the aftertaste, while the small measure of salt sharpens the outline of flavor.u003cbru003eIn this way, it creates a light and quiet finish appropriate to the end of a meal.u003cbru003eu003cbru003eAt Ishidaya, tea is not regarded merely as a final drink.u003cbru003eIt is an important cup that refines the last impression of the cuisine and carries the beauty of the experience into the moments after the meal.u003cbru003eu003cbru003eOur salted hojicha is a modest yet essential ending—one that quietly ties together the meal at Ishidaya.
At Ishidaya, we regard not only the cuisine itself, but also the vessels and the surrounding setting, as essential elements in completing a dish. u003cbru003eu003cbru003eNo matter how refined the food may be, if the vessel that receives it and the space in which it is placed are not in harmony, the expression of Ishidaya is not yet complete.u003cbru003eu003cbru003eAt the foundation of Ishidaya’s atmosphere lies an aesthetic often associated with the Taisho Romantic era. u003cbru003eu003cbru003eThis does not mean reproducing old Japan exactly as it was. u003cbru003eRather, it means treasuring Japanese tradition while naturally receiving new sensibilities and different cultures. u003cbru003eIt has weight without feeling old-fashioned, and elegance without becoming noisy. u003cbru003eIshidaya values precisely this sense of calm, dignity, and quiet refinement.u003cbru003eu003cbru003eThat sensibility extends not only to the cuisine, but also to the making of the space itself. u003cbru003eu003cbru003eThe counter on the second floor was designed with inspiration drawn from Japanese shrines and temples. u003cbru003eIn the layered timber structure above and the way the beams are revealed, there is a quiet tension reminiscent of sacred architecture. u003cbru003eu003cbru003eAt its center stands a sacred tree weighing approximately 300 kilograms. u003cbru003eIn Japan, there is a long-held belief that great old trees may become dwelling places of the divine. u003cbru003eAt Ishidaya, that distinctly Japanese reverence is also woven into the atmosphere of this space.u003cbru003eu003cbru003eIshidaya also values not merely creating a space out of new materials, but allowing time-worn things to live again. u003cbru003eu003cbru003eSome of the metal fittings used on the shelves and architectural details are original Taisho-era pieces brought from Japan, then restored and polished here before being used again. u003cbru003eRather than displaying old things as decoration alone, we believe in refining them so they can breathe again within a living space. u003cbru003eThat way of thinking is also part of Ishidaya.u003cbru003eu003cbru003eThe vessels, too, are never simply tools for plating. u003cbru003eThey receive the color, temperature, texture, negative space, and even the atmosphere carried by each dish. u003cbru003eu003cbru003eAt Ishidaya, we use a wide range of pieces with distinct expressions, including sometsuke blue-and-white porcelain, aka-e overglaze redware, silver-glazed pieces, lacquerware, and glass. u003cbru003eWe also incorporate Bohemian glass, Edo Kiriko cut glass, and Nosaku cast-metal sake vessels, arranging them so that both cuisine and drink may appear at their most beautiful.u003cbru003eu003cbru003eFrom mukozuke dishes, long plates, small plates, covered vessels, bowls, deep bowls, kaiseki trays, tea saucers, and sake vessels, each piece is chosen in response to the dish it serves. u003cbru003eRather than relying on one vessel for everything, we value preparing the most appropriate form of reception for each course. u003cbru003eu003cbru003eFor sashimi, vessels that allow quietness and negative space to live. u003cbru003eFor grilled dishes and tempura, forms that express contour and dimension with clarity. u003cbru003eFor soup, bowls that make even the act of lifting the lid and receiving the first aroma feel beautiful. u003cbru003eFor the time of sake, vessels chosen with awareness of weight in the hand and feel upon the lips. u003cbru003eu003cbru003eAt Ishidaya, we arrange not only the food itself, but also how it is to be seen and felt.u003cbru003eu003cbru003eThe setting, too, is an important part of our work. u003cbru003eu003cbru003eIt should not be overly assertive, yet it must never feel empty. u003cbru003eThe presence of wood, the texture of old metal fittings, the way red is placed, the light held within shadow, and the combinations of vessels— u003cbru003eby layering such elements, Ishidaya creates an atmosphere that is proper without being rigid, and elegant without losing composure.u003cbru003eu003cbru003eAnd while Ishidaya values Japanese technique and aesthetics, it never forgets its respect for the land of Vietnam. u003cbru003eRather than copying Japan as it is, we seek forms that can exist naturally within the air of Vietnam. u003cbru003eThat way of thinking is equally important in our vessels and our setting.u003cbru003eu003cbru003eA dish is only truly complete when it is placed in its vessel and set within its space. u003cbru003eAt Ishidaya, we consider even that final moment to be part of the cuisine itself.
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