After six-and-a-half years in the Ferry Building Marketplace, DELICA has made some significant changes as of last Friday, starting with new extended hours from 4pm until 9pm. There is now a sushi bar, featuring only sustainable seafood (so don’t ask for any unagi), prepared by a sushi chef from Tokyo’s Ginza district (he even makes his own soy sauce). Owner Yasu Iwata recommends making a reservation at one of the five seats at the new sushi counter.
Plus there are inventive new small plates, like a halibut sashimi carpaccio with pickled radish, spicy curry croquettes with potato and American kobe beef, fried organic tofu with mizuna in a spicy sauce, and albacore with Oregon white truffle soy sauce. Everything is made with organic, sustainable, and seasonal ingredients. There is additionally a newly added wine and sake list, with two white wines, two reds, a sparkling wine, and three to four sakes. Swing by for happy hour Mon-Thu from 4pm-6pm, with beer for $2.50, and wine for only $5.
