About Chef Oumi
Born in Miyagi 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.
We offer a range of handpicked natural wines from France, Italy, Germany and other regions, selected to complement our menu and the season.
Unwind on our terrace, soak in the unique ambience of the local shopping arcade, and experience the current exhibition at DELTA—all while enjoying our wines, available by the bottle or glass.