From personal experience, I'm introducing a lunch buffet that made me say, "I have to come back here!" This time, we're featuring All Day Dining MEM at the ANA Crowne Plaza Hotel Sapporo, a restaurant that has been rapidly gaining acclaim in recent years. With its diverse live cooking stations, dishes made from seasonal Hokkaido ingredients, and mini parfaits created by the hotel's pastry chef, why not indulge in a uniquely luxurious buffet experience in an elegant setting?

The ANA Crowne Plaza Hotel Sapporo exudes an air of luxury and is conveniently located just a short walk from Sapporo Station. On its second floor, the main dining restaurant, All Day Dining MEM, offers a special lunch buffet exclusively on Saturdays, Sundays, and public holidays. With a theme of "Season x Freshness," the menu changes seasonally. The summer menu is available on weekends and holidays until August 31st. The buffet is limited to 50 guests per day, so booking in advance is essential.

The buffet counters are placed in the center, with seats arranged in a U-shape around them. This layout creates multiple routes from the seats to the buffet, dispersing the flow of guests and making it easier to access less crowded sections. The seating options are also diverse, ranging from casual tables and counter seats perfect for solo diners to comfortable sofa seating. The interior design, which reflects the hotel's elegance, heightens the anticipation for the buffet.

The table arrangements are well-thought-out, with ample space between them.

The low sofa seats create a chic and relaxed atmosphere.

The highlight of the buffet is undoubtedly the live cooking station! In the spacious open kitchen, four to five chefs are constantly preparing dishes. The demonstration menu changes, but it always features a variety of items such as meat dishes, pasta, freshly fried tempura, and specialties using seasonal ingredients. Each dish is accompanied by a card with details and comments from the chef who created it, which can be a great reference for food lovers.

It's fun to read the detailed descriptions and the chef's recommendations for each dish.

At the live cooking station, chefs are always serving up freshly made dishes.

This season's featured ingredient is the "Toya" potato, a snow-aged variety delivered directly from JA Toyako. It's used in salads, grilled with homemade char siu, and in a "Toya Potato and Lamb Moussaka," which is finished with a touch of exotic flair by adding gastronomy gelato from Gelateria UUNI as a sauce. Each dish is designed to bring out the natural sweetness of the overwintered potatoes.

The "Grilled Toya Potato and Homemade Char Siu" is served with scrambled eggs and a red wine sauce.

One of the joys of a buffet is discovering dishes you don't usually encounter. The fresh flavors born from rare ingredients, unique seasonings, and unexpected combinations. This sense of excitement is especially palpable in the highly creative appetizers and cold dishes. You'll find original creations crafted by the chefs, such as "Roasted Chunk Vegetables with Avocado Ginger Dressing" and "Jamón Serrano, Soy Milk Cheese, and Liver Paste Terrine." (*The summer menu is available until August 31, 2025)

The cold dishes feature many items that utilize refreshing acidity and spices, perfect for summer.

The buffet is designed to be a place to discover Hokkaido's ingredients, and as such, it features many celebrated local products. Pork from Kamifurano, chicken from Nakasatsunai, Hokkaido pond smelt, and summer vegetables from Naganuma all make an appearance. The sauces and marinades are elaborate, with a perfect balance of flavors that are both creative and approachable, blending Japanese and Western ideas freely. The unprecedented deliciousness will have you going back to read the chef's comments, wondering, "What ingredients are in this?"

"Grilled Hokkaido Pond Smelt and Wood Ear Mushroom with Dengaku Miso and Maon Sauce," an elegant take on pond smelt.

A special focus of the dessert corner is the mini parfaits created by the hotel's pastry chef. There are several types of parfaits served in glasses, each with different flavors and decorations, so I couldn't resist trying two of them. For ice cream, you can enjoy all-you-can-eat of the premium brand Häagen-Dazs. Additionally, there's a chocolate mint gelato from Kitami Hakka Tsusho, a particular favorite of the head chef who loves chocolate mint. It's a lineup that will impress any dessert lover.

With bite-sized cakes and mini parfaits, you can sample a little bit of everything.

A gelato made with fresh milk from the Okhotsk region and Japanese mint.

There are four types of ice cream, including Häagen-Dazs, with the selection changing daily.

Aside from juices, drinks here are ordered at your table and brought to you. In addition to freshly brewed coffee, the tea selection features the luxury Singaporean brand "TWG Tea." Of course, this is free-flowing (excluding alcohol). A true testament to the hotel's quality, if you request milk, you'll receive a portioned creamer for your coffee and wonderfully warm milk for your tea. Since the buffet is limited to 50 guests a day, you can relax and enjoy your time without feeling rushed, which is another major plus.

With nine varieties of TWG Tea available, it's perfect for an elegant after-meal tea time.

・The diverse live cooking stations are fantastic
・Unexpectedly creative dishes featuring plenty of Hokkaido ingredients
・Dishes with chef's comments that spark culinary curiosity
・The comfortable island-style layout for easy navigation
・Table-service coffee and tea allow for a relaxing experience

*Photos are from the time of the interview. Menu items may vary depending on the season.

*All prices include tax and service charge.

ANA Crowne Plaza Hotel Sapporo

■Address: 1-2-9 Kita 3-jo Nishi, Chuo-ku, Sapporo
■Phone: 011-221-4411
Click here for details and map information for "ANA Crowne Plaza Hotel Sapporo"

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