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“Ishigaki Yoshida” was established in Azabu Jyuban in Jun 2013.

We held the theme “Body-friendly Teppanyaki”, “Ultimate ingredients” and “Evolving Teppanyaki” that overturned the concept of conventional Teppanyaki.

With carefully selected ingredients, water and seasoning, we finished each dish with an innovative recipe from our theatre type kitchen. Gaining an advantage of the original charm of the ingredients without halving the appeal of the materials too much. "

On Jan 2018, our category will move from “Teppanyaki” to “Innovative” to create more attractive cuisine out of Teppanyaki frame. Please enjoy the world of “Ishigaki Yoshida” in a settled and relaxing atmosphere.


Chef’s profile


Junichi Yoshida

Born in Tokyo 21st August 1973.

1994

Started his career in Hotel New Otani as a trainee of European cuisine and Teppanyaki. Building up his skills at the membership restaurant “Ark hills club” in Mori building, the Busena Terrace and the Naha Terrace in Okinawa, Four seasons hotel Chinzanso Tokyo.

2005

Teppanyaki chef of Conrad Tokyo (Hilton hotel group).
Appointed as a Japan Teppanyaki Association Director and Tokyo branch manager.

2007

Head chef of Teppanyaki in The Ritz - Carlton Tokyo for 5 years from opening.

2011

Assisting the starting up of restaurants in domestic and abroad.

2013

27th Jun, established Teppanyaki “Ishigaki Yoshida”.

2014

Started consulting for Hotel restaurants abroad.

2015

Started consulting for restaurant in domestic.

Crowned Michelin Tokyo one star 2015, 2016, 2017.

2018

Head branch Ishigaki Yoshida has changed the category from “Teppanyaki” to “Innovative”.

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