About Chef Zach
Having grown up in an Italian restaurant, run by French/Tunisians and Guatemalans, our American chef has always been immersed in an international food background. His concept is simple- to use Delta’s home, the Demachi Masugata Shotengai, as his only source for purchasing food. Dishes come from daily inspiration based on what is available in the market. In a similar style to tapas, Delta’s food is meant to be delicate yet straight forward. The menu is written daily on chalkboard, typically ranging with snacks from 500¥, to larger plates for 1500¥.
About Wine
Enjoy Delta’s organic house wine, or purchase a bottle from our ever changing mini cellar. Sourcing wines from the mountains of Nagano, to the windy vineyards of Catalonia, Delta’s wine is here for you to enjoy while viewing our exhibitions, or simply soaking up the shotengai on our terrace.
At DELTA, we use beans roasted by Weekenders Coffee in Kyoto, popular for its richly flavored coffee. A representative of Weekenders Coffee, Masahiro Kaneko is the supervisor of our coffee machine.
Pierre Hermé is recognized as the best patisserie chef in the world. His delicate and creative creations are loved the world over. Pierre Hermé Paris has been an official sponsor of KYOTOGRAPHIE since the foundation of the festival. Our Yuzu macaron is a limited edition flavor only available in DELTA. You can enjoy delicious sweets by Pierre Hermé in the cafe or purchased as a souvenir.
