Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2025 Silver winner
Selected for Tabelog Italian EAST "Hyakumeiten" 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
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Restaurant information
Details
| Restaurant name |
Parco Fiera（Parco Fiera）
|
|---|---|
| Awards & Recognitions |
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 "Hyakumeiten" 2025
Selected for Tabelog Italian EAST "Hyakumeiten" 2025
Selected for Tabelog Italian EAST "Hyakumeiten" 2023
Selected for Tabelog Italian EAST "Hyakumeiten" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
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
Sorry, we do not accept reservations over the phone. |
| 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. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 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 |
9 Seats |
|---|---|
| Maximum party size | 9people（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
フードロスの削減
肉や魚は骨や筋、内臓、皮も、野菜は皮や種も、一般的には捨てられてしまう部分も工夫して使い切ります。旬の時期以外にエネルギーをかけて栽培する野菜は極力使わず、自家製の発酵食品や塩漬けの保存食、野菜パウダーなどを活用して新鮮な野菜が不足しがちな冬期の食材を補っています。
サステナブル食材の活用
リンゴやイチゴ、キウイなどのヴィネガー、野菜を乾燥・発酵させた粉末調味料、山菜やきのこの塩漬け、様々な魚介で造る魚醤など、素材を余すところなく活用した自家製を調味料を使うことで、きめ細かな地産地消を実現し、食材の生産と消費の持続可能性を高めています。
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Inaho Sta.
Teine-ku Sapporo
Sapporo
Hokkaido
Teine Ward, Sapporo City
Categories
Rankings in nearby areas
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 Seasonings: Enjoy a Captivating Course Featuring Homemade Prosciutto and Hokkaido Ingredients!
Experience a unique course featuring charcuterie like ham and salami, alternating with dishes made from fresh seafood, vegetables, and meat from Hokkaido. Our charcuterie is just the beginning; we als
...o make our own fish sauce from oysters and herring, fruit and vegetable vinegars, and vegetable powders, with everything homemade except for salt and olive oil. We explore the fish market every morning and forage for wild vegetables in spring and mushrooms in autumn. Enjoy a one-of-a-kind course filled with the chef's curiosity and creativity!