Nestled quietly in Sapporo's Inaho area, Parco Fiera features an intimate setting with only nine seats at a wooden counter, where the chef skillfully performs live cooking over a wood fire, creating a luxurious atmosphere. The highlight is their completely homemade charcuterie, with around 50 varieties of prosciutto and salami sliced thinly right before your eyes using a Berkel slicer. With a commitment to quality, nearly all seasonings, except for salt and oil, are homemade, and they offer a variety of non-alcoholic pairings, including fermented fruit sodas. I enjoyed a unique course that showcased Hokkaido ingredients, making for a special experience that I would love to revisit.
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