PARCO FIERA Sapporo

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. Less

Today, I had lunch here.Located just a short train ride from Sapporo Station, this Italian restaurant boasts one of the highest ratings in the country. Lunch starts at 12 PM, and with only counter seating available, all 8 seats were filled even on a weekday. The course comes with a drink pairing, and I chose the non-alcoholic option.◆ Degustazione Parco Fiera + Non-alcoholic pairing JPY 30,000 (tax included, service charge 10% extra)- Sweet shrimp tart from Haboro- 18-month aged prosciutto with fresh mozzarella- Pork trotter in galantine- Scallops and fresh sea urchin with Namidama bean sauce- Flatfish grand aioli- Assorted beef salami, uncooked salami, and ham- Fried gnocchi with mortadella- Strozzapreti with octopus ragu sauce- Roasted Ezo deer with haskap sauce- Milk ice cream with melon and mint sauce◆ Non-alcoholic drink pairing- Peach, apricot, lavender- Cassis, grape- Pear, mint- Rooibos tea, lemon, mint, kombu- Spiced ginger- Tomato, oregano, grapefruit- Various berries, mintDuration: 2 hours 30 minutesTotal bill: JPY 33,000 (tax and service charge included)------- Details -------First, I was served an amuse-bouche made with sweet shrimp from Haboro. The shrimp was marinated in salt and served with a salsa cruda made with wasabi, along with fermented cabbage. Garnished with dill and dill flowers, the crispy tart shell paired beautifully with the sweet, sticky shrimp, the refreshing spiciness of the salsa, and the acidity of the fermented cabbage.Next was the 18-month aged prosciutto paired with freshly made mozzarella cheese. The mozzarella, made from milk sourced from Okoppe Town and prepared just 5 hours prior, had an incredibly natural and milky flavor. The prosciutto was thinly sliced and silky, with a perfect balance of saltiness that melted in the mouth. The combination of cheese and prosciutto was outstanding.The third dish featured pork trotter in galantine. The galantine retained the texture of the trotter and was packed with flavor. It was seasoned with a mostarda sauce made from Sato Nishiki cherries, complemented by the flavors of Italian parsley and micro herbs from Yoichi.The fourth dish included scallops and fresh sea urchin with a sauce made from Namidama beans. Although typically sourced from the Basque region, the chef had arranged for two varieties to be cultivated by a farmer in Yoichi. The sauce featured the British variety Kelbdon, lightly sautéed, while the Spanish variety San Teragurima floated atop. The large scallops from Rishiri and fresh sea urchin from Wakkanai were drizzled with kombu and sesame oil. The texture was delightful, with sweetness and a fresh aroma that lingered in the nose—absolutely delicious. The scallops and sea urchin were undeniably tasty, and the kombu and sesame oil added a gentle fragrance and umami.The fifth dish was flatfish grand aioli, a dish from southern France. The flatfish from Hokkaido was wrapped in zucchini flowers, served alongside fresh zucchini. The sauce was made with blue chili peppers and fruit tomatoes from Shimokawa, infused with cardamom. Finished with kombu and sesame oil, and a sprinkle of pecorino cheese, the rich flatfish grand aioli skillfully highlighted the delicate flavor of the white fish.The sixth dish featured an assortment of salami and ham. This plate allowed for a tasting of both cooked and uncooked salami and ham, inviting a leisurely exploration of the nuances in saltiness, umami, texture, and aroma.Following that, I enjoyed freshly made, airy fried gnocchi topped with plenty of thinly sliced mortadella. This was truly delicious! The thinly sliced mortadella matched perfectly with the airy texture of the gnocchi.The seventh dish was strozzapreti with octopus ragu sauce. The homemade strozzapreti was made right in front of me, paired with a ragu sauce made from octopus broth that infused it with flavor. The chewy strozzapreti combined beautifully with the robust flavor of the octopus, enhanced by the tomatoes.The main course was roasted Ezo deer. The back meat of the Ezo deer was served with young corn from an organic farm. Two sauces accompanied the dish: salsa verde and a haskap sauce typical of Hokkaido.While I had high expectations for this dish after such wonderful courses, the Ezo deer was quite disappointing. The flavor of the deer meat was lacking, and it seemed to exhibit only the undesirable aspects of game. The texture was also somewhat inconsistent, and whether it was a cooking issue or individual variation, I couldn't tell. My dining companion shared the same sentiment, and we were both shocked.Finally, dessert was milk ice cream drizzled with melon sauce. The smooth, airy milk ice cream combined with the fruity melon and refreshing mint flavor was a delightful finish.I expected coffee and baked goods to follow, but that was the end of the meal.It was a great meal. However, the sudden drop in quality with the main course left a strong impression, which lowered my overall satisfaction. Considering the price of JPY 33,000 including non-alcoholic pairing and service charge in this somewhat remote area of Sapporo, it was still within a reasonable range given the rising costs.Nonetheless, I enjoyed my time chatting with Chef Daisuke Nakajo, who loves exploring food.*Rating at the time of visit: 4.43 Less

I visited Parco Fiera, the holy land of prosciutto, after seeing a friend's post about it, and I had been wanting to go for a long time.The menu consists solely of an omakase selection, with drink pairings available in either alcoholic or non-alcoholic options.The non-alcoholic pairings featured some rather unusual flavors.As for the food, the prosciutto and salami were truly exceptional! I believe it’s worth coming here just for these.On the other hand, since these items are already so delicious on their own, it’s a bit of a dilemma as they stand out as complete dishes by themselves. Yet, I find myself drawn to the various combinations and uses of ingredients.The sweet shrimp tart was excellent! The 18-month aged prosciutto paired with freshly made mozzarella cheese was a highlight. The harmony of the fresh cheese and prosciutto was simply divine!The pork trotter and pork tongue terrine was good.The poached scallops with namida beans and their sauce were outstanding! I had never tasted such delicious scallops before.The zucchini and flower zucchini with flounder and potatoes in tomato sauce was fantastic!The assorted ham and salami platter was a dish worth traveling for. It was so much fun!The gnocchi with sausage was also delicious.The octopus pasta had wonderful flavors of octopus!The venison was good.And the ice cream was the best I had on this trip! Less

◯ Cuisine **Strengths** The dedication to pursuing and creating every dish is truly impressive. This place is definitely a standout in the Italian culinary scene! Common Italian ingredients are transformed into something extraordinarily delicious through their own processing. **Weaknesses** I can't think of any particular weaknesses. ◯ Service **Strengths** The staff, especially the women, have a wealth of knowledge and truly understand the chef, creating a very pleasant atmosphere. They communicate elegantly. The chef was charming and made the experience enjoyable. **Weaknesses** There were no mistakes in service, but the relationships felt a bit unclear, which was amusing. ◯ Space **Strengths** The chef's stage is well-defined and wonderful. **Weaknesses** I was a bit confused about what to do when I first entered. ◎ Overall (Would I want to go again? What kind of situation?) It would be a great place to go with fellow enthusiasts of unique Italian cuisine, as it would surely spark lively conversations. It could also work for a regular date, but the exceptional quality might not be fully conveyed. I definitely want to visit again! Less

During my business trip to Hokkaido, I was most looking forward to visiting Parco Fiera. Located just a 30-minute train ride from Sapporo Station and a 1-minute walk from Inaho Station, this Italian restaurant feels like a hidden gem.What impressed me first was the selection of homemade hams, which are a staple on their menu. With a rich flavor and perfect saltiness, I found myself reaching for more and more, and before I knew it, I had eaten several slices. The accompanying cheese was also freshly made on-site, offering a wonderful fresh taste and creamy texture that paired perfectly with the ham.The pasta is made fresh on-site as well, and you can really feel the chewy texture in every bite.I didn’t expect to have such a satisfying meal during my business trip, and it was definitely worth the trip to Inaho. I highly recommend stopping by if you find yourself in Sapporo! Less

I was recommended Parco Fiera by an acquaintance. I had heard that "if you want to eat prosciutto, go to Parco Fiera," so I was really looking forward to my visit.Indeed, the prosciutto and salami were on a level of deliciousness I had never experienced before. The homemade cheese was also outstanding. I think it’s truly remarkable that these two items are so exceptionally delicious in Hokkaido, which is known for its livestock industry. It seems they also sell prosciutto and salami in their online shop, which makes me want to purchase some. Less

I made a reservation six months ago, but unfortunately had to cancel on the day I arrived in Sapporo due to health issues. However, I always make it a point to visit this charming Italian restaurant whenever I'm in Sapporo. It's conveniently located just 25 minutes by train from Sapporo at Inaho Station. Previously, Chef Nakajo was running the kitchen solo, but now a lovely female sommelier has joined, bringing a new energy to the place. We started with a toast over champagne. Chef Nakajo specializes in sustainable cuisine, having honed his skills in Northern Italy. He has a passion for homemade condiments, including fish sauce, vinegar, soy sauce, and various sauces, all crafted with his unique fermentation techniques. This dedication results in a variety of one-of-a-kind dishes. As always, I was captivated by the originality and richness of the dishes. It was a great meal! Less