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Futomaki

Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared “inside out” are very popular outside of Japan, but rarely found in Japan.

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Making a reservation at Délicious restaurant is easy and takes just a couple of minutes.

+359 562 958

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Nigiri

Small rice balls with fish, shellfish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.

 

Welcome to Delicious

“First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.”

M.R. Tyler Florence

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MENU

Today Specials

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Avocado Maki

Avocado, Nori, Sushi Rice, Sashimi-grade Salmon

Spicy Tuna Roll

Nori, Sushi Rice, Sashimi-grade tuna, Sriracha sauce, Green scallion, Sesame seeds, Spicy mayo

Salmon Dragon Roll

Nori, Sushi Rice, Shrimp Tempura, Tobiko, Grilled eel, Avocados, Japanese cucumber, Unagi Sauce, Spicy mayo

Smoked Salmon and Caviar Sushi

Cream cheese, Chives, Smoked salmon, Nori, Blanched leeks, Wasabi Tobbiko Caviar, Rice

Vegetarian Futomaki

Tomato, Bell pepper, Cucumber, Lettuce leaves, Nori, Sushi Rice

Cucumber Maki

Nori, Sushi Rice, Cucumber strips, Sesame Seeds

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The Sushi Chef: Kiyokawa

After nearly 20 years in the City of Angels, sushi chef Satoshi Kiyokawa has become a staple in the LA sushi scene from behind the counter at his Beverly Hills restaurant, Go By Kiyokawa. Kiyokawa draws inspiration from the simple things in life, but his food is anything but ordinary.

Taking notes from his upbringing in Kobe, Japan, Kiyokawa’s style is deeply rooted in traditional Japanese practices. By tapping into his own creativity, he has crafted a truly one-of-a-kind experience: dishes like his “smoked” salmon nigiri and hand-carved ice bowls have earned

him a loyal following among Angelenos. By focusing on unique presentation and top quality fish in a city known for its sushi, Kiyokawa delivers an entertaining yet intimate sushi experience in the heart of Los Angeles.

Seki Shi

OWNER | CHEF

Sushi Seki is the creation of Chef Seki Shi. Chef Seki began his culinary journey at a young age, working with his Mom to perfect the art of crispy rice. After graduating from high school, Chef Seki.

Yasuyuki Suzukiw

GENERAL MANAGER

Yasu, a pioneer in sake and New York City’s first sake sommelier arrived in New York City from Japan at the age of 19. In the pursuit of career in sound design. While working in Japanese restaurants.

Edward Wijaya

CHEF DE CUISINE

Edward Wijaya was born in Kupang, Indonesia to a Chinese-Indonesian father and Timorese –Portuguese mother. He moved to the capital region of Indonesia, Jakarta, at the age of five.

Koichi Ishiguro

WINE DIRECTOR

Shortly after arriving in America, he received his certificate of wine training by Harriet Lembeck, one of his beloved mentors. Here he developed a balanced knowledge of both the old world.

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  • Accademia Italiana della Cucina, Cucina Eccellente for Tratto del Campazzo (1991)
  • Michelin Guide, One Michelin Star (2002)
  • Gambero Rosso, Up and Coming Chef Award (2002)
  • ESPRESSO Guide Performance of the Year (2004)
  • Lo Mejor de La Gastronomía, International Award (2005)
  • Golosaria, Creative Restaurant of the Year (2006)
  • Identità Golose, Best Creative Chef (2007)
  • The World’s 50 Best Restaurants, Highest New Entry (2009)
  • Les Grandes Tables du Monde (2010)
  • Identità Golose, Chef of the Year (2010)
  • BMW Guide, Restaurant of the Year (2010)
  • Andrew Harper Hideaway Report, Restaurant of the Year (2010)
  • The World’s 50 Best Restaurants, Chef’s Choice Award (2011)
  • Lo Mejor de la Gastronomía, El Restaurante del Día 9.25 (2011)
  • Michelin Guide, Three Michelin Stars (2011)
  • Gambero Rosso Guide, Best Restaurant Rating 95 (2012)
  • “ESPRESSO” Guide, Best Restaurant Rating 19,75 (2012)
  • Touring 2012 Guide, Best Restaurant Rating 93 (2012)
  • ESPRESSO Guide, Rating 1920 (2007)

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“It is best the restaurant I have visited in Trinidad and Tobago.”

Carzamel Moore

It is best the restaurant I have visited in Trinidad and Tobago. It is worth every penny. They make you feel like Royalty. The ambience is exceptional , the staff they exude customer service and most importantly the food is delicious. Everything is delicious, we appreciated the chef's complimentaries it made the experience even more exciting. I will definitely return and highly recommend them.

"One of the best things I have ever eaten!!"

Reshma Doodnath-Nexar
The food is just amazing. Packed with flavour! Beautiful presentation! And the bread is so yummy. Had the crab cake with mango salsa and avocado last night- one of the best things I have ever eaten!!

"Delicious food, lovely service."

Nasha Tasnim
Delicious food, lovely service. Had a great time...worth visiting for restaurant week!

PRIVATE EVENTS

Find your perfect venue

Whether you are planning an intimate dinner for friends, a corporate luncheon,
or an extravagant soirée, you will find the perfect setting at Délicious.

Make a Reservation

For further questions, please call

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If there are any issues with this reservation we will give you a call. Otherwise, we look forward to seeing you soon!

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Whether you are a couple wishing to dine in privacy, business colleagues holding a meeting to impress clients, celebrating a birthday or an intimate wedding party, we can help you.

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Opening Times

Week days 9.00 – 18:00
Saturday 10.00 – 17:00
Sunday Closed

Directions

London, UK
10, Firs Avenue, Muswell Hill

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