PARCO Group Blog

March 2019

Kinshicho PARCO opened on March 16th

Updated Mar. 16, 2019

Kinshicho PARCO opened on March 16th

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Kinshicho PARCO opened on March 16th.
At the opening ceremony before the opening, tape cutting was performed by Rika Adachi, a PARCO swimsuit campaign girl, and others.
Before the store opened, many customers made line for waiting for the store to open, and on the day of the store opening the shop was very busy all day.

Donation Collection and Support Activities in FY2018

Updated Mar. 01, 2019

We collected donations to support those affected by the Hokkaido Eastern Iburi Earthquake in 2018.
A total of ¥94,877 was collected between Tuesday, September 18 and Friday, November 16, 2018.

 

We collected donations to support those affected by the torrential rains in July 2018.
A total of¥535,279 was collected between Tuesday, July 17 and Friday, October 19, 2018.

 

We collected donations to support those affected by the 2018 Northern Osaka Prefecture Earthquake.
A total of ¥82,398 was collected between Tuesday, June 26 and Friday, September 28, 2018.

 

All the collected amount were donated as aid to support the recovery of disaster-affected areas through the Japanese Red Cross Society.

Crowd-Funding Project to Build Excitement over Local Producers and Food Culture at Nagoya PARCO

Updated Mar. 01, 2019

Crowd-Funding Project to Build Excitement over Local Producers and Food Culture at Nagoya PARCO

Nagoya PARCO West Building 7th floor Okuyama Yasuzou Shouten Himono Terrace

The restaurant floor on the 7th floor of the West Building of Nagoya PARCO, includes stores opened by Okuyama Yasuzou Shouten, a live fish wholesaler from Mie Prefecture.
This store launched a project using the crowd-funding service BOOSTER BY PARCO to promote interest in environmental improvements by producers and local food culture through collaboration between local restaurants and producers with Aim Enterprise, which has opened popular stores in its home prefecture of Aichi.


Part of the funds received to support the project were returned to producers to fund development of young fishing professionals, improvements to fishing facilities, and other support for the fishing industry. In return, premium gourmet tickets for use on the restaurant floor were offered, along with other gifts, which resulted in visits from many customers.

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