Hokkaido Italian Mia Bocca Equia Premier Wako Store

An assortment of green and black olives from Italy. They are seasoned with salt and have a fresh taste. Perfect as a snack with wine.

Stir-fried broccoli with garlic. Enjoy the fragrant garlic flavor and the crisp texture of broccoli. It's recommended as a side dish or a snack.

Chicken and several types of mushrooms marinated with herbs. It features a refreshing herbal aroma and the umami of chicken, with a light taste. It's perfect as an appetizer to enjoy at the beginning of your meal.

An Italian-style omelet made with rich "Shimokawa Roku Maru Enzyme Egg" from Hokkaido. It has a fluffy texture and the rich umami of the egg fills your mouth. Enjoy it as a light meal or alongside other dishes.

A dish made with rich "Shimokawa Roku Maru Enzyme Egg" from Hokkaido, served with aioli sauce made from Hokkaido garlic and mayonnaise. It features the richness of the egg, the fragrant garlic, and the creaminess of the mayonnaise. Please enjoy it with the sauce using a spoon while it's warm.

A French-style salad made by marinating finely shredded carrots with vinegar and oil. It features the crisp texture of carrots and a sweet and sour refreshing taste. It's a good appetizer to whet your appetite or as a palate cleanser during your meal.

A plate featuring 3 types of cheese: blue cheese, parmesan, and cheese de-lait. Served with focaccia. You can enjoy cheeses with different flavors and textures, perfect with wine.

An assortment of 3 types of ham: mortadella, prosciutto, and salami. You can enjoy the unique flavors, saltiness, and textures of each ham. Pair it with wine or beer.

A chewy Italian flatbread made with "Yumepokke" wheat from Hokkaido. It features a fragrant wheat flavor and a chewy texture, and can be enjoyed as an accompaniment to meals or as a light snack.

A fried pizza dough, kneaded with seaweed and other ingredients, a specialty of the Naples region. It has a crispy exterior and a chewy interior, with a subtle aroma of the sea. Enjoy it hot with beer or other alcoholic beverages.

Italian-style rice croquette made with rice from Furano, Hokkaido, crispy on the outside and gooey with melted cheese on the inside. Enjoy the richness of melted cheese and the umami of rice inside the crispy coating. Please enjoy it hot right after it's fried.

A Spanish dish made by simmering plump shrimp in garlic and olive oil. The umami of the shrimp dissolves into the oil, which you can enjoy with the aroma of garlic. We recommend dipping baguette into the oil.

A dish of fried Hokkaido potatoes and mozzarella cheese gnocchi with sausage. Enjoy the crispy gnocchi and juicy sausage. It's perfect as a snack with beer or wine.

A Spanish dish made by simmering Hokkaido whelk in garlic and olive oil. It has the rich umami and chewy texture unique to whelk. The aroma of garlic and oil whets your appetite. We also recommend dipping baguette into the oil or pairing it with drinks.

Fried potatoes made with Hokkaido potatoes. Crispy on the outside and fluffy on the inside. Enjoy the natural sweetness and flavor of the potatoes. Please enjoy them hot with your favorite sauce, such as ketchup.

White lasagna made with 5 types of cheese including Hokkaido Camembert (blue cheese, mozzarella, parmesan, shredded cheese, camembert cheese) and minced meat. It features the rich umami of cheese and a creamy sauce, with the added umami of minced meat for satisfaction. Please enjoy it hot right after it's baked.

Shrimp opened and grilled with the shell on. It features a plump shrimp texture and a fragrant grilled flavor. We recommend enjoying it with a squeeze of lemon for a refreshing taste.

Cream sauce pasta with mentaiko (spicy cod roe), scallops, and arugula from Hokkaido. The rich umami of seafood is combined with a creamy sauce, and the slight bitterness of arugula adds an accent. We recommend mixing the sauce and ingredients with your fork while it's warm.

A meat sauce pasta made with 100% Hokkaido beef. The concentrated umami of slowly simmered beef creates a rich and deep flavor. You can enjoy the tender, shredded beef texture and it's recommended to pair with red wine.

Spaghetti with tomato sauce using a whole whole crab. The sauce perfectly balances the rich broth of the crab and the acidity of the tomato, and you can also enjoy the crab meat. Enjoy the pasta by mixing it with the sauce while savoring the crab's flavor.

Pasta with Amatriciana sauce made with farmer's bacon. The bacon's umami melts into the tomato-based sauce, offering a rich flavor characterized by saltiness and tomato acidity. It's a popular traditional Italian pasta.

A Florentine-style tomato sauce pasta made with "Farmer's Bacon" and "Shimokawa Roku Maru Enzyme Egg" from Hokkaido. The umami of the bacon and the richness of the egg blend with the tomato sauce, creating a mellow and rich flavor. Please mix the ingredients well with the sauce before eating.

Tomato sauce pasta with fresh mozzarella, farmer's bacon, and eggplant. The creaminess of fresh mozzarella, the saltiness of bacon, and the texture of eggplant harmonize with the tomato sauce. Recommended to eat while the cheese is still melted.

A rich risotto made with plenty of aged Parmigiano-Reggiano cheese from Italy. It is finished by slicing the cheese in front of the customer. It features the rich umami of cheese, a creamy texture, and a satisfying bite with the rice still having a slight firmness. Please enjoy the full flavor of the cheese while it's warm.

Risotto made with porcini mushrooms, parmesan cheese, and rice from Furano, Hokkaido. It is finished in front of the customer in a large cheese bowl. It's a luxurious dish where the rich aroma of porcini mushrooms, the deep umami of cheese, and the flavor of the rice are all integrated. We recommend enjoying it hot right after it's made.

Tagliata made with "Tokachi Young Beef" from Tokachi, Hokkaido. Thinly sliced beef, seared only on the surface and left rare inside, a simple Italian dish. You can directly taste the tender and juicy beef's flavor. Please enjoy the meat's flavor with lemon, arugula, and parmesan.

A main dish of young chicken sautéed in a "devilish style" served with Hokkaido potatoes. The chicken is juicy and fragrant, and the potatoes are fluffy, having absorbed the chicken's flavor. The spicy seasoning whets the appetite. Please enjoy the meat and potatoes together while they are warm.

Pizza topped with smoked salmon and salmon roe. It features the rich flavor of smoked salmon and the popping texture of salmon roe, with a luxurious taste harmonizing the umami of cheese and seafood. Recommended to enjoy with white or sparkling wine.

Genovese pizza generously topped with plump shrimp and basil paste. Enjoy the refreshing aroma of basil, the umami of shrimp, and the richness of cheese. The plump texture of the shrimp is also excellent, and it's best enjoyed while warm.

A simple pizza topped with prosciutto and arugula. The saltiness of the prosciutto and the slight bitterness of the arugula are in perfect balance, creating a refreshing taste. It can be enjoyed like a salad, so eat it hot right after it's made.

A 6-dish appetizer platter packed with autumn flavors, including deep-fried chicken wings, grilled shrimp, carrot salad, Italian olives, fried mozzarella, prosciutto, and maitake mushrooms, marinated autumn eggplant with tomato, and sweet potato gratin. You can enjoy various cooking methods like fried, marinated, and gratin all at once, with a rich variety of colors, textures, and flavors. Enjoy a little bit of various autumn tastes with wine or beer.

Luxurious spaghetti made with a whole Hokkaido saury, flavored with dashi, and served with sudachi. The rich umami of saury and the aroma of dashi blend into the pasta, with the refreshing acidity of sudachi as an accent. Squeeze the sudachi and enjoy the saury and pasta together.

Bismarck pizza topped with black truffle and maitake mushrooms, and a soft-boiled egg. The rich aroma of black truffle and maitake mushrooms spreads, and the gooey soft-boiled egg mellows the entire pizza. Please break the egg and mix it with the ingredients and cheese.

Thinly sliced fresh scallops from Tokoro, Hokkaido, served with salmon roe. The scallops' sweetness and umami are concentrated, with the popping texture and saltiness of salmon roe as an accent. It has a refreshing taste and is perfect as an accompaniment to wine or as an appetizer.

A dessert based on our homemade tiramisu, layered with chestnut Mont Blanc cream. The coffee flavor and creamy mascarpone of tiramisu are complemented by the gentle sweetness of chestnut, creating an autumnal taste. Enjoy it as a post-meal dessert with coffee or tea.

A sangria based on white wine, with fruits like sudachi added. It features the refreshing aroma and acidity of sudachi, with moderate sweetness. It's perfect as an aperitif, during a meal, or when you want to refresh yourself.

A sangria made with red wine as a base, with fruits like apples added. The sweetness of apples and the richness of red wine blend together for a fruity taste that evokes autumn. Enjoy it as an aperitif, during a meal, or as a dessert wine.