ANA Crowne Plaza Hotel Chitose "Haskap The Garden" all-day dining on the 1st floor will hold "Pink Sweets & Executive Chef's Selfish Buffet" from November 2 to 30, 2024 for one month on weekends and holidays only. Pink Sweets & Executive Chef's Lunch Buffet" will be held from November 2 to 30, 2024.

The "Sweets & Lunch Buffet" has been held for three consecutive months from September to November.
In November, the third installment, we will be offering a variety of sweets by Pastry Chef Takashi Naito and dishes by Executive Chef Takuya Sakashita, including a variety of cheeses from Hokkaido and around the world and specialties usually served only for breakfast. The chef's "selfish" menu is available.

The sweets that will turn the buffet table pink include "Framboise Mousse Daifuku" with raspberry mousse wrapped in gyuhi, "Pink Bramange Yogurt and Elderflower Joule" with the exquisite fresh aroma of elderflower, raspberry, and yogurt, and raspberry sponge on top of raspberry sponge, The lineup includes the "Pink Parfait," which is filled with raspberry sponge topped with raspberry mousse and Chantilly cream for an exquisite sweet and sour taste.

A warm cheese menu is also available, perfect for November, when the winter season is in full swing. The menu includes "Salmon Chan Chan 5-Cheese Yaki with Mashed Potatoes," "Hokkaido Camembert, Shrimp and Broccoli Ahi Jio," and "Nobiru Mozzarella Cheese Fritters," all of which are made with seasonal salmon and topped with five kinds of cheese, all originally from Ishikari region in Hokkaido. In addition, Executive Chef Sakashita hopes that guests staying at the hotel will be able to enjoy the breakfast specialties that have been so well received by hotel guests in the vicinity as well. We will also offer "Namara-don", a bowl of rice topped with your favorite ingredients to create your own "Namara" tasty dish.

The "Pink Sweets & Executive Chef's Wagamama Buffet" will be the finale of the three-month consecutive project, and we hope you will fully enjoy the hotel's signature flavors at the buffet.

■Sweets Menu
Pink Bramange Yogurt and Elderflower Joule／
Pink Bramange Yogurt and Citrus Jelly /
Pink mascarpone mousse and strawberry basil flavor / Pink parfait / Pink tiramisu
raspberry mousse, blueberry mousse, raspberry rolls, pink bavarois, pink raspberry jelly, pink mascarpone mousse and strawberry basil flavor, pink parfait
Pink Bavarois, Rouge Mousse, Pink Madeleine, Pink Financier, etc.

Executive Chef's Personalized Menu
Baked salmon with five cheeses and mashed potatoes
Baked Pana Shellfish with Escargot Butter Cheese / Nobiru Mozzarella Cheese Fritters / Hokkaido Camembert, Shrimp and Broccoli
Ajillo with Hokkaido camembert, shrimp and broccoli
Mini hamburger steak baked with melted cheese / Satsuma-imo bamboo charcoal pizza Quattro Formaggi /
Hokkaido Tokachi Cheese Stick Spring Rolls／Hokkaido Imomochi Cheese Fried Rice Cake／
Colorful vegetables grilled with red cheddar cheese / Caesar salad with thin shavings of Hokkaido Tokachi parmesan cheese / Chitose egg omelet / Namara-don (rice bowl), etc.

The contents are subject to change without notice. *Photographs are for reference only.