”PARCO FIERA” is an Italian restaurant in Inaho Station, Hokkaido.
Chef Daisuke Nakajo offers sustainable cuisine he learned in Piemonte, Italy, using only local Hokkaido ingredients and homemade products.
The star of the show is the "homemade cured ham," which is carefully sliced with a "Berkel" slicer, the best Italian-made slicer.
It is served alternately in its simple state and as a luxurious culinary delicacy.
Please enjoy this one-of-a-kind course meal that offers a glimpse into the spirit of exploration and playfulness.
*We ask that you take off your shoes in order to relax and enjoy the restaurant. Please understand this in advance.
*If you have extensive allergies or food dislikes that may affect more than one dish in a course, your reservation will be cancelled and subject to the cancellation policy depending on the timing of your request. Please check with us in advance before making a reservation.
*It will start all at the time of reservation. If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.
*Please note that if you are more than 15 minutes late for your appointment, we may cancel it.
*In addition, we take 10% service charge.
*Please note that the price may vary depending on market conditions.
Seats | 9 Seats |
Operation hours | 12:00-,18:00- |
Regular holiday |
Monday and Tuesday
*The restaurant may be temporarily open or temporarily closed. |
Age restriction | Junior high school students and above. (*only if they can eat the same course as an adult) |
Payment methods | Cash,Credit Card |
BYOB | 3,300 yen (Tax included) / people
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Smoking | Not Allowed |
Address | 4-8-10, Inaho 1jo 4-chome, Teinei-ku, Sapporo, Hokkaido |
Nearest station | Inaho Station |
Directions | ■Train
■Cab
■Customers arriving by car
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Reservation rules
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Current reservation period | until Fri Jan 31 2025 |
Next round opens |
Dec 1, 2024, 15:00
JST(UTC+9) |
Maximum frequency | unlimited |
Cancellation policy
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7 days prior to the day | 50% |
3 days prior to the day | 100% |