PARCO FIERA

We offer the bounty of Hokkaido's four seasons, along with our commitment to homemade prosciutto and salami, and sustainable cuisine approached with a unique philosophy.

In spring, we venture into the mountains ourselves to pick fragrant wild vegetables.
In summer, we harvest vibrant, freshly picked vegetables from our fields first thing in the morning.
In autumn, we return to the mountains for a wide variety of mushrooms.
And in winter, we utilize traditional preservation techniques like fermentation, salting, and drying to bring out the appeal of ingredients beyond their season.

Almost all of our seasonings are homemade. We craft our dishes using carefully prepared, time-honored ingredients from Hokkaido, such as fish sauce, fermented butter, and vinegars made from vegetables and fruits.

Enjoying prosciutto and our dishes paired with wine is part of Italian culture and scenery that inspires us to deliver a unique experience you can only savor in this place.

We also recommend our homemade non-alcoholic pairings, which include original tea leaves and kombucha made from wild herbs and vegetables gathered in the mountains, as well as fermented syrups.

Reservation rules

*We ask that you take off your shoes in order to relax and enjoy the restaurant. Please understand this in advance.
*Extensive allergies will be treated as a cancellation and may be subject to our 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.