PARK PERK

This is a street food originating from New York, featuring homemade turmeric rice and spiced chicken, complemented by a yogurt sauce and the spiciness of sriracha sauce.

A Neapolitan sauce with the aroma of porcini, combined with chewy thick noodles and grilled on a hot plate.

Softly wrapped sweet and tender pumpkin and sweet potato in honey and cream cheese.

Seseri with a firm texture sautéed with garlic for a fragrant flavor, the umami spreads with each bite.

Marinated in a special sauce for two days and seasoned with a unique blend of spices. Tender and juicy.

Loaded with Parmesan! Potatoes infused with meat and cheese.

Shrimp mayo with a flavor of spices in an original sauce.

A harmony of sweet and sour strawberries, prosciutto, and cottage cheese, this is a visually stunning appetizer.

This dish features chicken thigh that is deep-fried until crispy and topped with a special sweet and sour sauce and tartar sauce.

This dish is made by slowly cooking zucchini on a hot plate, trapping the moisture and flavor of the zucchini.

Shrimp marinated overnight in homemade sauce, cooked slowly over butter!

Grilled Dorobuta sausage from Obihiro, used in the hot dogs of the chain store 'THE DAY', cooked to a crisp on a hot plate.

This is a special large dumpling made by hand at the shop.

A dish of stir-fried edamame seasoned in the style of peperoncino.

Quail eggs marinated overnight in sauce.

A platter of snacks featuring dried figs with butter and a special raisin butter served on mini rusk. Enjoy it with wine!

This dish features salmon cooked gently to a moist and flaky texture, topped with avocado and cream cheese, finished with a special sauce, making it a visually appealing item.

A salad with shrimp and avocado that goes well with a Japanese-style onion dressing

This is a cold arrabbiata dish made with gizzards. The balance of the flavor and texture of the gizzards with the arrabbiata sauce is exquisite.

This is a potato salad appetizer with the flavor and saltiness of black pepper and bacon. It is topped with a poached egg, so please mix it together and enjoy.

This dish is made by frying rice with oil infused with garlic until it is fluffy.

The staff prepares recommended gelato for each season.

This is a night-only Basque cheesecake supervised by chibitaco, who oversees the sweets at PARK/PERK. The surface of the Basque cheesecake is caramelized, adjusted to pair well with alcohol.

This is homemade raw chocolate. It is served with rock salt and orange peel on the side, so you can change the flavor to your liking.

This is a sweet and sour cassata made with nuts and berries set together.

During nighttime, there is a seating fee of 300 yen per person. Please note that food items (such as hot sandwiches and acai bowls) offered at the cafe will not be available.