ANA Crowne Plaza Chitose (2-2-1 Hokuei, Chitose) is hosting a Sweets & Lunch Buffet titled "Matcha and Tapas" at Hascap The Garden, the hotel's first-floor all-day dining restaurant, from Tuesday, September 15 through Monday, October 12, 2026 (a national holiday). Prices are ¥2,900 for adults, ¥1,450 for elementary school students, and ¥600 for toddlers (pre-school children aged 3 and up), and the buffet is served daily during lunch hours from 11:30 AM to 2:30 PM.
Matcha Meets Tapas
Japan's celebrated matcha meets tapas, the small-plate style that represents Spain's food culture. Inspired by growing interest in Japanese matcha within Spain in recent years, the buffet pairs the deep, layered flavor of matcha with the tapas approach of sampling a variety of dishes in small portions. Alongside pincho-style dishes served on individual small plates, guests are also free to arrange their favorite dishes and sweets from the buffet spread into their own "My Tapas" — enjoying both the pleasure of choosing and the pleasure of plating as they explore the meeting of Japanese matcha and Spanish food culture in their own free-form style.
Matcha Sweets
A standout among the sweets is the Matcha Terrine Chocolat, which showcases the deep flavor of matcha. Matcha and white chocolate are combined and slowly steam-baked for a smooth, melt-in-the-mouth finish. The Matcha Soufflé Cheesecake layers the mellow richness of cream cheese with the aroma and gentle bitterness of matcha for a light, airy texture. Also featured is Matcha Churros, a traditional Spanish confection made by kneading matcha into the dough and frying it to a fragrant finish, alongside the Matcha and Framboise Shortcake and the Matcha Parfait — a lineup of sweets that showcase the many facets of matcha.
Spanish-Inspired Dishes
The food side of the buffet brings playful dishes that blend Spanish and Japanese food culture. The Tortilla Sandwich with Matcha Hollandaise Sauce reimagines Spain's classic tortilla as a Japanese-style thick rolled dashi omelet, served pincho-style and topped with a matcha-infused hollandaise sauce. The Two-Color Paella, Picolor Style offers two kinds of paella: a Valencia-style seafood paella and a squid-ink chicken paella. Other colorful dishes include Smoked Salmon and Pumpkin Pinchos, a Prosciutto and Colorful Vegetable Bocadillo, and an Ajillo made with mushrooms and shrimp. The hotel's house-made Matcha Milk Hearth Bread is also on offer — a dough of Hokkaido wheat kneaded with milk, mixed with matcha and Hokkaido azuki beans cooked into "kanoko mame," and baked into a loaf with a gentle sweetness and the aroma of matcha.
Sweets & Lunch Buffet "Matcha and Tapas"
Venue: 1F All-Day Dining Hascap The Garden, Wing Building, ANA Crowne Plaza Chitose
Period: Tuesday, September 15 to Monday, October 12, 2026 (holiday)
Hours: 11:30 AM to 2:30 PM
Price: Adults ¥2,900 / Elementary school students ¥1,450 / Toddlers (pre-school children aged 3 and up) ¥600
Prices include tax.
Two-Color Paella, Picolor Style
Matcha Milk Hearth Bread
Pickup Sweets:
Matcha Terrine Chocolat / Matcha Soufflé Cheesecake / Matcha Churros / Matcha and Framboise Shortcake / Matcha Parfait / Matcha Mousse and Azuki Wrapped in Crêpe, Aumônière Style / Matcha Pudding Torte, and more
Pickup Menu:
Tortilla Sandwich with Matcha Hollandaise Sauce / Cherry Tomato and Cheese Pinchos / Smoked Salmon and Pumpkin Pinchos / Herb-Marinated Baby Octopus and Inca Potato, Galician Style / Prosciutto and Colorful Vegetable Bocadillo / Two-Color Paella, Picolor Style / Autumn Mushroom and Baby Shrimp Ajillo / Matcha Milk Hearth Bread, and more
Hotel Website: Sweets & Lunch Buffet "Matcha and Tapas"
Menu details and prices are subject to change without notice. Images are for illustrative purposes.
The Chefs Behind the Matcha and Tapas Creations
Chief Pastry Chef — Takashi Naito
Born in 1973. After graduating from high school, Naito joined Royal Hotel Co., Ltd., where he trained in bread-making as well as the cooking and pastry departments of French restaurants. In 2006, he worked at Pâtisserie Sadaharu Aoki in Tokyo before moving to France, where he spent four years honing his skills at restaurants and confectionery shops. After returning to Japan in 2011, he gained experience at hotels and Western confectionery shops in the Kyoto-Osaka-Kobe area, then joined ANA Crowne Plaza Hotel Osaka in 2021 as Pastry Sous Chef. He was appointed Pastry Chef in 2022, and in December 2023 relocated from Osaka to Chitose, Hokkaido, becoming the first Pastry Chef at ANA Crowne Plaza Hotel Chitose.
Hascap The Garden Head Chef — Akinori Yamamoto
Born in 1973. After graduating from culinary school, Yamamoto joined Hotel Nikko Chitose (now Hotel Gran Terrace Chitose), where he trained in the banquet Western cuisine department. In 1998, he was assigned to the banquet Western cuisine department at Royton Sapporo (now Grand Mercure Sapporo Odori Park), later serving as Sous Chef at a teppanyaki restaurant and as Chef at a café. He went on to gain experience at hotels around Sapporo and resort hotels outside Hokkaido before joining ANA Crowne Plaza Hotel Chitose in 2022 as Deputy Head Chef of Hascap The Garden. He was appointed Head Chef of Hascap The Garden in April 2023.
Reservations & Inquiries:
1F All-Day Dining Hascap The Garden
Tel: 0123-40-2072 (direct line)
Opening Hours:
Breakfast: May–October 5:30 AM to 9:30 AM, November–April 6:30 AM to 9:30 AM
Lunch: 11:30 AM to 2:30 PM
Dinner: 5:30 PM to 9:30 PM
