NEWS & EVENTS
Celebrate Your Birthday with a Special Gift!
Make a reservation for your birthday and enjoy a little surprise from us to make your day extra special. Minimum 4 people. Reservation required.
Welcome to
Ishiyama Japanese Dining
Experience dining in our beautiful, authentic Japanese restaurant located in the Campsie. Chef Koji Ishiyama offers a modern approach to the rich traditions of Japanese cooking. Like we do in Japan, we cook with the seasons, and savor the peak flavor of ingredients.
Chef/Owner
About Koji Ishiyama,
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Koji Ishiyama was born and raised in Yokohama, Japan.
He began his culinary career at the age of 18, working at the Yokohama Fish Market, where he honed his skills in selecting and preparing fresh seafood.
At 19, Koji became an apprentice at the renowned Fujiyoshi Restaurant in Yokohama. After eight years of dedicated training and experience, he was appointed Head Chef at Fujiyoshi Hotel in Shizuoka.
By the age of 30, Koji set his sights on expanding his culinary journey internationally. In 2004, he arrived in Sydney on a working holiday visa and joined the prestigious Masuya Group, where he was given the responsibility of sourcing the freshest seafood from the Sydney Fish Market. Through this role, he deepened his knowledge of the local fish industry and built strong relationships with top-quality suppliers.
In 2008, Koji moved to Greece and worked as a sushi chef at the award-winning fine dining restaurant Nobu, where he further developed his skills in Japanese fusion cuisine.
Returning to Sydney in 2009, he was appointed Head Chef at Iiza Izakaya Dining, where his innovative dishes gained media attention and were featured in The Daily Telegraph.
In 2014, Koji fulfilled his dream of opening his own restaurant, Ishiyama Japanese Dining, in Campsie. Here, he continues to pursue his passion for creating authentic and heartfelt Japanese cuisine for everyone to enjoy.
Koji has also been featured in The Daily Telegraph’s coverage of the Campsie Food Festival, highlighting his contribution to the area’s rich cultural and culinary diversity.
His work has also gained attention internationally, including being featured on culinary television media in Japan.
He believes that cooking is not just a job, but a way of life. Through his dishes, he strives to share joy and happiness with every customer.
He began his culinary career at the age of 18, working at the Yokohama Fish Market, where he honed his skills in selecting and preparing fresh seafood.
At 19, Koji became an apprentice at the renowned Fujiyoshi Restaurant in Yokohama. After eight years of dedicated training and experience, he was appointed Head Chef at Fujiyoshi Hotel in Shizuoka.
By the age of 30, Koji set his sights on expanding his culinary journey internationally. In 2004, he arrived in Sydney on a working holiday visa and joined the prestigious Masuya Group, where he was given the responsibility of sourcing the freshest seafood from the Sydney Fish Market. Through this role, he deepened his knowledge of the local fish industry and built strong relationships with top-quality suppliers.
In 2008, Koji moved to Greece and worked as a sushi chef at the award-winning fine dining restaurant Nobu, where he further developed his skills in Japanese fusion cuisine.
Returning to Sydney in 2009, he was appointed Head Chef at Iiza Izakaya Dining, where his innovative dishes gained media attention and were featured in The Daily Telegraph.
In 2014, Koji fulfilled his dream of opening his own restaurant, Ishiyama Japanese Dining, in Campsie. Here, he continues to pursue his passion for creating authentic and heartfelt Japanese cuisine for everyone to enjoy.
Koji has also been featured in The Daily Telegraph’s coverage of the Campsie Food Festival, highlighting his contribution to the area’s rich cultural and culinary diversity.
His work has also gained attention internationally, including being featured on culinary television media in Japan.
He believes that cooking is not just a job, but a way of life. Through his dishes, he strives to share joy and happiness with every customer.
Trading Hours
Monday – Sunday
Lunch : 11:30am – 15:00pm (last order 14:50pm)
Dinner : 17:00pm – 21:00pm (Last order 20:50pm)
Address
172 Beamish Street Campsie NSW 2194 Australia
02 9789 3031
0452661973
Location
Located in the fast growing suburb of Campsie. Ishimaya is a wonderful addition to the rich variety of culinary selection to Campsie. We strieve to grow as an establishment that Campsie community can be proud of.
Design
Designed by Koji himself, the interior of Ishimaya is compact and has a familiar feed for those who live or visited Japan before. Bringing the cozy feel of Tokyo to this restaurant.