The ANA Crowne Plaza Hotel Chitose 1st floor all-day dining restaurant "Haskap the Garden" will be hosting the "Spring Bringer! Strawberry Sweets and Chef's Whimsical Lunch Buffet" on weekends and holidays only from February to April. In Hokkaido, where spring is still a long way off, the mellow-smelling strawberries will be coming to deliver an early spring.

The sweets created by pastry chef Takashi Naito include gorgeous strawberry-focused sweets such as the "Strawberry Shortcake," a glass-style cake made with sponge soaked in strawberry syrup and topped with plenty of fresh cream, and the "Strawberry Tiramisu," which combines mascarpone cheese with strawberries, as well as spring-like sweets such as the sweet and sour "Lemon Tart," made with lime and lemon juice.

The three chefs, including the hotel's executive chef Takuya Sakashita, Haskap The Garden's head chef Akinori Yamamoto, and banquet head chef Toshinori Sasaki, will prepare creative dishes to suit your mood, with menus that will warm your body and soul on cold days and menus that will make you feel the arrival of spring on warm days. In February, the chefs will offer a different menu each month, such as "rapeseed blossom and seafood paella," "roasted pork tomahawk," and "fried shrimp with strawberry aurora sauce." Sakashita said, "It's still cold this season, but we've devised dishes using seasonal ingredients so that you can feel a little bit of spring in the air. Please try them with sweets that allow you to enjoy the gorgeous sweet and sour taste of strawberries."

Enjoy a luxurious moment ahead of spring with a buffet filled with spring flavors and colorful strawberry sweets.

February Menu
■ Chef Naito's sweets menu
Mascarpone mousse and strawberry jelly with basil flavor / Strawberry shortcake /
Strawberry mousse daifuku style / Strawberry mousse mini parfait / Strawberry tiramisu /
Strawberry Bavarian / Strawberry Financier / Strawberry Madeleine /
Blancmange Yogurt and Grapefruit Jelly / Lemon Tart
■ Executive Chef Sakashita's whimsical menu
Smoked salmon salad mimosa style / rape blossom and seafood paella
■ Chef Yamamoto's whimsical menu
Duck pastrami with strawberry salsa sauce / Lightly stewed young chicken with raspberry flavor /
Pork Tomahawk Roti
■ Chef Sasaki's whimsical menu
Fried shrimp with strawberry aurora sauce / Pork stir-fried with strawberries and black miso, etc.
*Some menu items will be changed in March and April.

*The contents are subject to change without notice. *The photo is for illustrative purposes only.