[ANA Crowne Plaza Hotel Chitose] ANA Crowne Plaza Hotel Chitose “Hascup” “The Garden” will be holding a “Sweets & Lunch Buffet” with a different theme every month this fall.
*ANA Crowne Plaza Hotel Chitose*
Press release: July 30, 2024
**
ANA Crowne Plaza Hotel Chitose “Hascup The Garden” will be holding a “Sweets & Lunch Buffet” with a different theme every month this fall *The theme of the first September is “Matcha Sweets & Chef’s Selfish Buffet”* The first sweets & lunch buffet in September is “Matcha Sweets & Chef’s Wagamama Buffet”
ANA Crowne Plaza Hotel Chitose (2-2-1 Hokuei, Chitose City, General Manager: Yuji Shiraki) 1st floor all-day dining “Hascup”
The Garden” will be offering “Matcha Sweets & Chef
“No Wagamama Lunch Buffet” will be held. The cost is ¥2,800 for adults, ¥1,200 for elementary school students, and ¥600 for infants (preschoolers over 3 years old), and will be held from 11:30 a.m. to 2:30 p.m.
The “Sweets & Lunch Buffet” was held for the first time as a special project during Golden Week and was attended by over 100 customers every day for three consecutive months from September to November. pastry chef
Sweets created by Takashi Naito, dishes each head chef likes, and the “Wagamama” menu that they really want to make will be featured.
The first edition, in September, will feature Naito’s sweets made with matcha and Hokkaido’s proud red beans, and Akinori Yamamoto, head chef of “Haskap The Garden.”
Akinori’s proud lineup of Western dishes and Japanese dishes that take advantage of seasonal blessings.
The “Matcha Parfait” is a fluffy matcha mousse, lightly sweetened red beans topped with framboise sauce, and rich chantilly cream layered on top of it, as well as a sponge soaked in matcha syrup, matcha chantilly cream, chestnuts, and red beans for a Japanese taste. “Matcha shortcake” made with Naito says, “We have combined Japanese ingredients such as matcha, which is attracting attention overseas, and high-quality Hokkaido red beans, which are large and have a firm skin, with French confectionery manufacturing methods, to create a variety of matcha that is a fusion of Japanese and Western styles. We’ll prepare some sweets for you.”
In addition, the dishes include the “Mont Saint Michel-style omelette”, which has a fluffy texture made from highly nutritious eggs, and the exquisite “pork braise”, which has carefully stewed pork and a fragrant sauce.
In addition to Western dishes such as “Sauce Charcutiere” and “Chicken Breast Perscard” with aromatic grilled chicken, parsley and garlic, we also offer Japanese dishes such as tempura and tea soba salad freshly fried from the open kitchen. The menu is full of Yamamoto’s thoughts, so even if you are tired and have no appetite due to the autumn temperature changes, you can enjoy a refreshing meal.
The second season, October, will be the “Autumn Sweets & Head Chef’s Wagamama Chinese Buffet,” and the third season, November, will be the “Pink Sweets & Executive Chef’s Wagamama Buffet.” Please look forward to the 3-month consecutive project.
* Matcha sweets & head chef’s selfish lunch buffet *
Location: ANA Crowne Plaza Hotel Chitose Wing Building 1st Floor All Day Dining Hascup The Garden
Period: September 1st to September 30th, 2024
Time: 11:30a.m.-2:30p.m.
Price: Adults ¥2,800, Elementary school students ¥1,200, Infants (preschoolers over 3 years old) ¥600 *Tax and service charge included
Patissier’s special sweets made with matcha and Hokkaido azuki beans A lineup of Western dishes made by our chef to Japanese dishes that make use of seasonal ingredients.
■Sweets menu
Matcha blancmange yogurt and elderflower jelly/
Matcha blancmange yogurt and citrus jelly / Matcha parfait / Matcha shortcake / Matcha mousse daifuku style/Matcha tiramisu/Matcha tart case/Matcha pudding/ Black bean matcha roll cake/matcha madeleine/matcha financier/matcha bavarois, etc.
■Chef’s selfish menu
Mont Saint Michel style omelette/pork braised sauce charcutiere/ Chicken breast persardo/Seasonal tempura (okra, maitake, lotus root, shinjo, etc.) Matcha salt, etc./
Raw ham and broccoli bavarois / Tea soba salad / Shrimp and avocado cocktail Matcha sauce /
Pasta Genovese/Wagamama Pizza etc.
*The contents are subject to change without notice. ※The photograph is an image.
* For reservations and inquiries 1F All Day Dining Haskap The Garden Tel 0123-40-2072 (direct) *
* Business hours Breakfast 5:30a.m.-9:30a.m. Lunch 11:30a.m.-2:30p.m. Dinner 5:30p.m.-9:30p.m.*
*Hotel website* *Click here*
* [Lunch buffet included! ] Relaxing stay with up to 24 hours stay and lunch included *
Wing corner junior suite room
“Haskap
This accommodation plan includes a lunch buffet at The Garden, early check-in at 1pm (usually 3pm), late out until 1pm (usually 11am), and a stay of up to 24 hours.
Period: Until March 31, 2025
Price: ¥13,500~ (per person when 2 people use 1 room)
Web reservation: https://www.anacrowneplaza-chitose.jp/plans/#76628
Pastry Chef Takashi Naito
* ANA Crowne Plaza Hotel Chitose *
*Pastry Chef*
* Takashi Naito *
Studied in the cooking and confectionery departments of a French restaurant. In 2006, after working at Patisserie Sadaharu Aoki in Tokyo, he moved to France and spent four years honing his skills at French restaurants and confectionery shops.
After returning to Japan in 2011, he gained experience at hotels and Western confectionery shops in Keihanshin.
Joined ANA Crowne Plaza Hotel Osaka in 2021 as a pastry sous chef. In 2022, he will be appointed pastry chef and oversee the team. In December 2023, he will move from Osaka to Chitose, Hokkaido and serve as the first pastry chef at ANA Crowne Plaza Hotel Chitose.
Haskap The Garden Chef Akinori Yamamoto
* ANA Crowne Plaza Hotel Chitose *
* Haskap The Garden Head Chef *
* Akinori Yamamoto *
Born in 1973. After graduating from culinary school, joined Hotel Nikko Chitose Co., Ltd. (currently Hotel Grand Terrace Chitose). Studied in the cooking department of Western banquet cuisine. In 1998, he was assigned to the Banquet and Western Cuisine Department at Royton Sapporo (currently Grand Mercure Sapporo Odori Park), where he worked as a sous chef at a teppanyaki restaurant and a cafe chef. After that, he gained experience at hotels near Sapporo and resort hotels outside Hokkaido, and in 2022, he joined ANA Crowne Plaza Hotel Chitose as a Hascup.
Joined The Garden as sous chef. From April 2023, he will be appointed as the head chef of Haskap The Garden.
ANA Crowne Plaza Hotel Chitose Lobby
* About ANA Crowne Plaza Hotel Chitose: *
“Encounter with people, encounter with nature, and encounter with taste.” All in Chitose. ” An authentic city and airport hotel located close to New Chitose Airport, the gateway to the north. In addition to 438 guest rooms, there is a restaurant and bar that is rich in character and allows you to experience Hokkaido. With the hospitality you can expect from a Crowne Plaza hotel, you can enjoy an active stay whether you are sightseeing or doing business.
URL: https://www.anacrowneplaza-chitose.jp/
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In Japan, it is currently sold all over Japan as the ANA Crowne Plaza brand. 5,000 in 20 cities (Kushiro, Chitose, Sapporo, Akita, Appi Kogen, Niigata, Toyama, Kanazawa, Narita, Nagoya, Kyoto, Osaka, Kobe, Okayama, Hiroshima, Yonago, Matsuyama, Fukuoka, Nagasaki, Kumamoto) The network continues to expand throughout Japan. For more
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