A busy modern Japanese restaurant, Delage, with a sushi bar with several patrons sitting at tables and chefs preparing sushi behind the counter, illuminated by hanging pendant lights.
Stylized maroon roof mimicking brush strokes

Delage

Throughout the week, fish boxes arrive at Delage from Toyosu Market in Japan. What's inside is never the same, and we only learn the featured fish when we open each delivery. That sense of discovery is at the heart of Delage.

Each fish box shapes the omakase. Chef Jeremias draws on traditional Edomae techniques of aging, curing, and marinating to bring out the character of each fish. The same approach carries through the rest of our menu, from local seasonal produce and housemade soy sauce to our sake list and cocktails.

It reflects the Japanese idea of ichigo ichie: each encounter happens only once. Today's fish, today's ingredients, today's guests. One meal for this moment.

Reservations
Nigiri sushi on a gray, textured, oval plate with chopsticks beside and a glass of sake nearby, on a brown speckled countertop, decorated with a yellow and purple edible flower.

The Story of Delage

Since 2016, Delage has been one of Oakland's hidden gems — an intimate sushi and omakase restaurant tucked next to Swan's Market in Old Town. Over the last decade, the restaurant has earned a reputation for exceptional fish, quiet hospitality, and a menu that put Oakland on the map for serious sushi. Today, two chefs carry that legacy forward through a friendship and a shared commitment to excellence. 

Chef Chikara Ono and Chef Kyle Itani smiling behind the sushi counter at Delage. The counter has wooden boxes, kitchen utensils, and a black cutting board.

A Restaurant Passed Between Friends

Chef Chikara Ono opened Delage in 2016, building it into one of the East Bay's most respected omakase destinations. Chikara welcomed guests to Delage for over a decade as if it were his home, which was his intention when naming the restaurant. Delage comes from "Dela," Chikara's nickname, and "ge" — Kyushu dialect for house. Together, it became an invitation among friends: "Delage?" — should we go to Chikara's house? 

Mid-2026 Chikara asked longtime friend, Chef Kyle Itani, to take over Delage to allow him to spend more time in his home country of Japan. Chef Kyle and his team were honored to take over the house Chikara meticulously built.

a note from chef chikara

The Team

Chef Kyle Itani leads Itani Restaurant Group, the East Bay hospitality group behind Itani Ramen, Itani Sushi, and both Yonsei Handrolls locations. Delage marks Chef Kyle’s second restaurant built alongside Chef Jeremias Jimenez, following their partnership at Itani Sushi in Berkeley. 

about itani restaurants
Close-up of three nigiri piece, garnished with chopped green onions, and placed on a dark textured surface.

The Experience

Delage offers an 8-course omakase experience alongside our à la carte sushi menu during dinner service. At lunch, we have our à la carte menu and a dedicated lunch set. The ten-seat sushi bar and three additional tables make up the entire dining room. This intentionally intimate setting is built for close, attentive service and a direct connection to the chefs preparing each course.


To accompany the food, Delage offers a curated drink menu of featured cocktails, Japanese whisky, sake, and wine curated by the Itani Restaurant Group’s resident bar manager, Daniel Paez.

Plate of assorted nigiri with garnishes, along with two textured glasses of sake on a dark table.
Three chefs in white uniforms and black aprons working behind the Delage sushi counter, with shelves of plates and dishes in the background.
A platter of assorted sushi including various types of nigiri and a sake homosmaki roll, with a slice of lime and edible flowers, served on a ceramic plate. Two small glasses of sake and chopsticks are also on the table.
A photo of the decal on the front door that spells Delage in a cream white color, with warm blurred lights in the background.
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Assorted Japanese dishes including sushi rolls, sashimi, salads, and soup on a granite countertop with glasses of water and chopsticks.
A variety of whiskey bottles displayed on a shelf outdoors, with some bottles labeled 'Toki,' 'Nikka,' and others. The background shows a building and warm lighting.