About Chef Oumi
Born in Miyazaki Prefecture, chef Oumi spent his childhood between a food-loving mother and a western-style restaurant run by relatives. After his formal training in French and Italian cuisine at Ecole Tsuji in Tokyo, he acquired more than twenty years of professional experience in bistros and restaurants. In addition to his skills as a cook, he is also a trained boulanger and bartender. Drawing from his experience with Moroccan and Thai cuisine, chef Oumi prepares a varied and culture-crossing menu in tune with the seasons and the current gallery exhibition.
His previous restaurants include Pignon, Dar Roisea, and Zero Waste Kyoto.
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.