We'll introduce you to some lunch buffets that we've tried and will definitely make you want to come back! This time, we'll be introducing "All Day Dining Memu" at the ANA Crowne Plaza Sapporo, which has been gaining popularity in recent years. Why not enjoy a unique and luxurious buffet experience in a dignified space, with a diverse live kitchen, dishes made with seasonal Hokkaido ingredients, and mini parfaits created by the hotel's pastry chef?

ANA Crowne Plaza Hotel Sapporo is conveniently located near Sapporo Station and exudes a luxurious atmosphere. Its main dining restaurant, All Day Dining Memu, located on the second floor, offers a lunch buffet on Saturdays, Sundays, and public holidays only. The menu changes seasonally with a "seasonal x in-season" theme, and the summer menu is only available on weekends and public holidays until August 31st. As it is limited to 50 people per day, early reservations are essential.

The buffet table is placed in the center, with the seats arranged in a U-shape around it. This creates multiple routes from the seats to the buffet table, dispersing traffic and making it easier to pick up food from an open corner. There is also a wide variety of seating options, from casual table seating to counter seats perfect for solo diners, and comfortable sofa seats. The interior exudes the elegance of a hotel, building anticipation for the buffet.

The table seats are well-placed and there is ample space between them.

The low sofa seats create a chic and calm atmosphere

The highlight of the buffet is undoubtedly the live kitchen! Four to five chefs are always preparing dishes in the large open kitchen. The menu changes from time to time, but it's diverse, including meat dishes, pasta, freshly fried tempura, and specialties made with seasonal ingredients. Each dish is accompanied by a tag with details about the menu and a comment from the chef who created it, which is sure to be useful for anyone who loves cooking.

It's also fun to see detailed descriptions of the dishes and the chef's recommendations.

Chefs always provide freshly prepared food in the live kitchen

The recommended ingredient this time is "Toya" potatoes, which are stored in a snow room and delivered directly from JA Toya Lake. In addition to salads and grilled dishes with homemade char siu, "Toya and Lamb Moussaka" is served with gastronomic gelato from "Gelateria Uni" as a sauce, giving it an exotic feel. All of the dishes make use of the sweetness of overwintered potatoes.

"Toya and Homemade Grilled Char Siu" comes with scrambled eggs and red wine sauce

One of the attractions of a buffet is the chance to encounter dishes you wouldn't normally see. Fresh flavors are born from rare ingredients, seasonings, and unexpected combinations. This excitement is especially felt in the highly original appetizers and cold dishes. The menu features original dishes created with the chef's heart and soul, such as "Roasted Chunk Vegetables with Avocado Ginger Dressing" and "Hamon Serrano, Soy Milk Cheese, and Liver Pest Terrine." (The summer menu is available until August 31, 2025.)

Many cold dishes feature refreshing summer flavors and spices.

As this buffet was created with the desire to be a place where you can encounter Hokkaido ingredients, it is notable for using many of the ingredients that are the pride of each region. It features pork from Kamifurano, chicken from Nakasatsunai, whitebait from Hokkaido, and summer vegetables from Naganuma. The sauces and seasonings are elaborate, and the balance of flavors is exquisite, with creative ideas that blend Japanese and Western styles and are easy to eat. The food is so delicious you'll find yourself looking back at the chef's comments, wondering, "What is this?"

A stylish take on Hokkaido Chika and wood ear mushrooms with maon sauce

The dessert corner is particularly noteworthy for its mini parfaits, designed by the hotel's pastry chef. Served in a glass, there are several different types of parfaits, each with a different flavor and decoration, so I greedily tried two of them. The ice cream section also offers all-you-can-eat premium Häagen-Dazs ice cream, as well as chocolate mint gelato from Kitami Hakka Tsusho, a specialty of the chef, who loves chocolate mint. This lineup will impress any sweets lover.

You can sample each bite with bite-sized cakes and mini parfaits.

Gelato made with raw milk from the Okhotsk Sea and Japanese peppermint

There are four types of ice cream, including Häagen-Dazs, and the contents change daily.

All drinks here, except for juice, can be ordered at your table and brought to your seat. They offer freshly brewed coffee and tea from Singapore's luxury tea brand, TWG Tea. Of course, all drinks are free-flowing, excluding alcohol. If you order milk, they'll serve you a portion of fresh cream with your coffee, and hot milk with your tea - as you'd expect from a hotel. The buffet is limited to 50 people per day, so you can relax without being rushed, which is a plus.

There are nine varieties of TWG Tea, perfect for enjoying an elegant tea time after a meal.

・Enjoy the diverse live kitchen ・Unexpected dishes that incorporate many ingredients from Hokkaido ・Cuisine with chef's comments will pique your curiosity about food ・Island-style circulation lines make it comfortable ・You can order coffee and tea at your table and relax.

*The photo was taken at the time of the interview. The content may vary depending on the time of year.

*All prices include tax and service charge

ANA Crowne Plaza Sapporo

■Location: Kita 3-jo Nishi 1-2-9, Chuo-ku, Sapporo ■Telephone number: 011-221-4411 For details and maps of "ANA Crowne Plaza Sapporo" please click here

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