“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.


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.


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


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


Assisting the starting up of restaurants in domestic and abroad.


27th Jun, established Teppanyaki “Ishigaki Yoshida”.


Started consulting for Hotel restaurants abroad.


Started consulting for restaurant in domestic.

Crowned Michelin Tokyo one star 2015, 2016, 2017.


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