Three masters of traditional Japanese cuisine, from kaiseki and sushi to tempura and teppanyaki
Born in a Japanese restaurant owner family in Odawara, Kanagawa prefecture, he started learning Japanese cuisine since he was at a very young age by helping his family business. Fascinated by restaurant environment, liveliness of a kitchen and the ever evolving culinary creations, he uncovered his natural ambition to become a Japanese cuisine chef when he thought about his career. In 1990, he took his first apprenticeship in a well-established ryotei-style restaurant "Insho-tei" in Ueno, Tokyo. Thereafter, he continued his apprenticeship with several famous restaurants and luxury hotels in Tokyo, before joining Hinokizaka in 2017. After being in charge of the Kaiseki section, he supervised the whole Hinokizaka from 2018 and currently serves as Chef de Cuisine of Hinokizaka.
Ishida's motto as a chef is similar to a famous Japanese proverb, "Onko - Chishin", which can be translated as "Find new wisdom by leaning old things." It gives him the motivation to stay passionate about what he does, to create and to serve traditional Japanese cuisine. "In Japan, it is very important for us to respect the seasons and the time when the ingredients are produced by nature as we prepare our food," said Ishida. In honoring this tradition, he likes to stay original with his cooking concept and to use only the ingredients that represent each season. This way, he can invite the guests to experience the foods with their five senses and so they can also enjoy and celebrate each season with their eyes and palates.