Owned by Rock Field, Japan’s largest prepared food company, Delica is the first U.S. installation of Japan’s highly successful RF-1 gourmet take-out shops. Delica purveys freshly made salads and other delicacies from its 2000 square foot location in the heart of San Francisco’s Ferry Building Marketplace. Rock Field President Kozo Iwata says he was drawn to the Bay Area for its abundance of fresh food products, as well as the region’s commitment to artisanal cuisine.

CCS conceived Delica as a unique retail experience where the prepared food is the foreground component, while the process and raw product is the essential background. On another level, the architecture is meant to evoke an expression of perceived opposites: nature to technology, raw to prepared, finished wood to stainless steel. The result is minimalist and soothing.

delica

Location: San Francisco, CA    

Project Type: Newfood Retail Shop

Size: 2,000 sq ft

Completed: December 2003

 

Architectural Team

Design Principal: Cass Calder Smith

Design Team: Lev Weisbach, Aaron Maret, Joseph Gabriel

           

Structural Engineer: John Yadegar, Yadegar Associates

Mechanical/Electrical: ARB

Kitchen: Federighi Food Machinery

Lighting: Michael Webb, Revolver Design

Graphics: Yagi Design

Contractor: Eugene Hom, Plant Construction

Photography: Cesar Rubio

Owned by Rock Field, Japan’s largest prepared food company, Delica is the first U.S. installation of Japan’s highly successful RF-1 gourmet take-out shops. Delica purveys freshly made salads and other delicacies from its 2000 square foot location in the heart of San Francisco’s Ferry Building Marketplace. Rock Field President Kozo Iwata says he was drawn to the Bay Area for its abundance of fresh food products, as well as the region’s commitment to artisanal cuisine.

CCS conceived Delica as a unique retail experience where the prepared food is the foreground component, while the process and raw product is the essential background. On another level, the architecture is meant to evoke an expression of perceived opposites: nature to technology, raw to prepared, finished wood to stainless steel. The result is minimalist and soothing.

delica

Location: San Francisco, CA    

Project Type: Newfood Retail Shop

Size: 2,000 sq ft

Completed: December 2003

 

Architectural Team

Design Principal: Cass Calder Smith

Design Team: Lev Weisbach, Aaron Maret, Joseph Gabriel

           

Structural Engineer: John Yadegar, Yadegar Associates

Mechanical/Electrical: ARB

Kitchen: Federighi Food Machinery

Lighting: Michael Webb, Revolver Design

Graphics: Yagi Design

Contractor: Eugene Hom, Plant Construction

Photography: Cesar Rubio

Owned by Rock Field, Japan’s largest prepared food company, Delica is the first U.S. installation of Japan’s highly successful RF-1 gourmet take-out shops. Delica purveys freshly made salads and other delicacies from its 2000 square foot location in the heart of San Francisco’s Ferry Building Marketplace. Rock Field President Kozo Iwata says he was drawn to the Bay Area for its abundance of fresh food products, as well as the region’s commitment to artisanal cuisine.

CCS conceived Delica as a unique retail experience where the prepared food is the foreground component, while the process and raw product is the essential background. On another level, the architecture is meant to evoke an expression of perceived opposites: nature to technology, raw to prepared, finished wood to stainless steel. The result is minimalist and soothing.

delica

Location: San Francisco, CA    

Project Type: Newfood Retail Shop

Size: 2,000 sq ft

Completed: December 2003

 

Architectural Team

Design Principal: Cass Calder Smith

Design Team: Lev Weisbach, Aaron Maret, Joseph Gabriel

           

Structural Engineer: John Yadegar, Yadegar Associates

Mechanical/Electrical: ARB

Kitchen: Federighi Food Machinery

Lighting: Michael Webb, Revolver Design

Graphics: Yagi Design

Contractor: Eugene Hom, Plant Construction

Photography: Cesar Rubio

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delica

Location: San Francisco, CA    

Project Type: Newfood Retail Shop

Size: 2,000 sq ft

Completed: December 2003

 

Architectural Team

Design Principal: Cass Calder Smith

Design Team: Lev Weisbach, Aaron Maret, Joseph Gabriel

           

Structural Engineer: John Yadegar, Yadegar Associates

Mechanical/Electrical: ARB

Kitchen: Federighi Food Machinery

Lighting: Michael Webb, Revolver Design

Graphics: Yagi Design

Contractor: Eugene Hom, Plant Construction

Photography: Cesar Rubio

Owned by Rock Field, Japan’s largest prepared food company, Delica is the first U.S. installation of Japan’s highly successful RF-1 gourmet take-out shops. Delica purveys freshly made salads and other delicacies from its 2000 square foot location in the heart of San Francisco’s Ferry Building Marketplace. Rock Field President Kozo Iwata says he was drawn to the Bay Area for its abundance of fresh food products, as well as the region’s commitment to artisanal cuisine.

CCS conceived Delica as a unique retail experience where the prepared food is the foreground component, while the process and raw product is the essential background. On another level, the architecture is meant to evoke an expression of perceived opposites: nature to technology, raw to prepared, finished wood to stainless steel. The result is minimalist and soothing.

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