Located a stone’s throw from JR Inaho Station in Sapporo City, Hokkaido, PARCOFIERA is helmed by Chef Daisuke Nakajo, who weaves stories into dishes featuring local ingredients and homemade flavors.
Chef Nakajo’s dishes are grounded in sustainable cuisine he learned at a restaurant in the Piemonte region of northern Italy. All the ingredients, ranging from fish and shellfish directly purchased from markets every morning to meat and vegetables sourced from farms and edible wild plants picked from the mountains, are used up so that nothing will go to waste. And the signature prosciutto is homemade at the restaurant.
The prix-fixe (fixed-priced) menu is divided into two parts so guests can enjoy the homemade prosciutto dishes in the best condition. The former part consists of eight courses (three courses of appetizers and five courses of pasta and meat), and the latter part consists of homemade ham and salami. The menu is carefully designed as he says: “the former part consists of a variety of dishes, including fermented, salted, and dried ham, to send as much information as possible to the brain to get ready for the entrée courses. When your stomach and intestines are ready, you can savor the elements of prosciutto, such as natrium and proteins, to your heart’s content.”
The butter, vinegar, and all the other ingredients are also homemade (except for salt and olives). The chef also ensures that the carefully designed dishes are served fresh from the kitchen. For example, the mozzarella cheese made from Okoppe Organic Milk from Hokkaido is kneaded in front of guests and rolled with slices of 18-month aged prosciutto. The rice (Yumepirika brand rice) is also served fresh from the oven, rolled with sliced prosciutto, like rolled sushi. In a sense, prosciutto has unlimited possibilities.
The prosciutto sliced on an Italian-made Berkel slicer is “meant to be eaten in big bites with your hand,” says Chef Nakajo. “This brings more air and allows you to enjoy the aromas that pass through your nose.” Moreover, his dishes are designed on scientific evidence. For example, he changes the temperature of the soup depending on the outdoor temperature and adjusts recipes depending on the body temperature of each guest read from their face.
Inside the restaurant, there is a counter with nine seats. “I want to do my best at what I can do by myself,” says Chef Nakajo. What he desires most is to see guests enjoy the prosciutto he makes with all his might in its best condition. That high-quality time makes PARCOFIERA worth visiting with your friends, family, and partner.
------------------------------------------------------------------
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Access
1 minute walk from JR Inaho Station
