Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2026 Silver winner
Selected for Tabelog Italian EAST "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday, Tuesday
Specialities
Chef
Daisuke Nakajou - In Pursuit of True Deliciousness
Food
"Approximately 50 Types of Completely Homemade Charcuterie"
Others
"Kitchen Counter Seats Where You Can Relax by Taking Off Your Shoes"
Review
-
☆kazushi☆
Hokkaido
Review 232 postsFollowers 307 peopleParco Fiera in 2026
This year, I made my first visit to Parco Fiera. Every time I come here, the deliciousnes...View details
Visited on February, 2026
7 times
-
foodie_m.cTokyo
Review 194 postsFollowers 942 peopleThe Shock of Hokkaido's No.1 Italian...
The overwhelming quality that can confidently be declared as Hokkaido's No.1 Italian resta...View details
Visited on December, 2025
6 times
-
みうっちょAichi
Review 5,043 postsFollowers 10,505 peopleHam and Seasoning Lab
This Italian restaurant, led by Chef Nakajo, focuses on local ingredients from Hokkaido, s...View details
Visited on October, 2025
1 time
Restaurant information
Details
| Restaurant name |
Parco Fiera
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2026 Silver winner
The Tabelog Award 2026 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
Selected for Tabelog Italian EAST "Tabelog 100" 2025
Selected for Tabelog Italian EAST "Tabelog 100" 2025
Selected for Tabelog Italian EAST "Tabelog 100" 2023
Selected for Tabelog Italian EAST "Tabelog 100" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2026年Silver受賞店
The Tabelog Award 2026 Silver 受賞店
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
百名店 選出歴
イタリアン 百名店 2025 選出店
食べログ イタリアン EAST 百名店 2025 選出店
イタリアン 百名店 2023 選出店
食べログ イタリアン EAST 百名店 2023 選出店 |
| Categories | Italian, Innovative |
| Phone number (for reservation and inquiry) |
070-1139-0283 |
| Reservation availability |
Reservation only
We sincerely apologize, but we do not accept reservations over the phone. You can make reservations online 24 hours a day through OMAKASE. If you need to contact us, please do so via SMS. |
| Address |
北海道札幌市手稲区稲穂1条4-8-10 |
| Transportation |
1 minute walk from JR Inaho Station 132 meters from Inaho. |
| Business hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge 10% Original text サービス料10% This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
7 seats |
|---|---|
| Maximum party size | 7 people（Seating） |
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Public transport is recommended |
| Space/facilities |
Relaxing space, Spacious seating, Counter seating |
Menu
| Drink |
Wine, Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout |
| Service |
BYO drinks |
| Family friendly |
Children welcome
Middle school and above |
| Website | |
| The opening day |
2020.2.10 |
| Remarks |
Cancellation Policy |
Our environmental and social efforts
Reducing food waste
We make use of parts of meat and fish that are typically discarded, such as bones, tendons, organs, and skin. We also utilize vegetable peels and seeds. We avoid using vegetables that require significant energy to grow outside their seasonal period. Instead, we supplement our winter ingredients with homemade fermented foods, pickled preserves, and vegetable powders to ensure a steady supply of fresh vegetables.
Using sustainable ingredients
We use homemade condiments made from a variety of ingredients, such as vinegar from apples, strawberries, and kiwis, powdered seasonings from dried and fermented vegetables, salted wild plants and mushrooms, and fish sauce made from various seafood. This approach allows us to fully utilize our ingredients and promotes local production and consumption, enhancing the sustainability of food production and consumption.
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
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Categories
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閉じる
ChefDaisuke Nakajou - In Pursuit of True Deliciousness
Born in 1988 in Bibai City, Hokkaido. After graduating from a culinary school, he trained at an Italian restaurant in Tokyo and honed his skills at a regional cuisine restaurant in Piedmont, Italy. During his time in Italy, he also gained experience through an internship at a salumeria (a shop specializing in the production and sale of cured meats). After working at an Italian restaurant in Sapporo, he became independent in 2018. Following the opening of his osteria, he continuously refined his business model and underwent a major renovation in October 2023, transforming it into a restaurant offering a completely handmade course that incorporates homemade prosciutto.
Food "Approximately 50 Types of Completely Homemade Charcuterie"
In the aging room, a variety of charcuterie handmade daily by Chef Nakajo is lined up. The selection includes as many as 50 different types each year. High-quality brand pork, such as Kagoshima's Kurobuta and Hokkaido's Kitajima pork, is sourced, and each individual variation is carefully assessed to create the most suitable ham with great attention to detail. The ham, sliced ultra-thin using the Italian slicer "Berkel," melts in the mouth and has an exceptional aroma that wafts through the nose.
Others "Kitchen Counter Seats Where You Can Relax by Taking Off Your Shoes"
I opened the door with a small sign displaying the restaurant's name, took off my shoes, and walked down the hallway. At the back, there was a spacious area with a neatly arranged white wooden counter featuring nine seats. The atmosphere was so relaxed that it felt as if I had stepped into Chef Nakajo's home. It was a delight to watch Chef Nakajo's live cooking as he skillfully kneaded mozzarella from fresh milk, sliced ham paper-thin, and managed the wood fire, overseeing every aspect of the meal preparation.
Homemade condiments and a captivating course featuring house-made prosciutto and Hokkaido ingredients in Italian cuisine.
A unique dining experience featuring a creative mix of charcuterie like ham and salami, alongside fresh seafood, vegetables, and meats from Hokkaido. Not only is the charcuterie exceptional, but they ...also craft their own fish sauce using oysters and herring, as well as homemade vinegars from fruits and vegetables, and vegetable powders—everything is made in-house except for salt and olive oil.
Every morning, the chef explores the fish market, and in spring, they forage for wild vegetables, while in autumn, they venture into the mountains for mushrooms.
This one-of-a-kind course showcases the chef's curiosity, playfulness, and rich storytelling.