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San Francisco, CA

Food & Hospitality

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Work Culture at DELICA IWATA California

Our Story

Our Food
DELICA is delighted to introduce our distinctively delicious Japanese cuisine, which is born from a Japanese sensibility merged with California vitality. DELICA comes to California eager to learn from and contribute to the thriving food community in the Bay Area. With a Japanese appreciation for food, life, and the environment, DELICA is dedicated to serving wholesome food that combines Japanese style and flavor with the freshest, highest quality ingredients.We not only support local growers, but deliberately source seasonal, non-GMO, organic, and sustainably grown produce. We apply the same mindset to selecting all other ingredients, and only use “naturally raised” meats and seafood without added hormones or antibiotics, as well as “wild harvested” fish whenever it is available. Because of our philosophy, our Menu is subject to change throughout the year.

Our History
The precursor of DELICA IWATA California is the Rock Field Company in Kobe, Japan. The founder, Mr. Kozo Iwata, brought traditional, European-style delicatessens to Japan over thirty years ago and in the process introduced an innovative idea. Over time, the company began selling Sozai, a Japanese meal concept characterized by many small dishes, which introduced a way of eating that is balanced and healthy. In 2004, the Rock Field Company opened a Japanese style delicatessen – DELICA rf-1 – in San Francisco’s historic Ferry Building. Since 2009, the restaurant has been owned and managed by Yasuhiro Iwata.

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