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.
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.
