Hascap The Garden, the first-floor all-day dining restaurant at ANA Crowne Plaza Chitose (2-2-1 Hokkaei, Chitose), is hosting a strawberry-themed lunch promotion for March 2026. The promotion offers two different dining formats depending on the day of the week, letting guests enjoy an all-strawberry lunch experience in their own style.
Sweets & Lunch Buffet "I・Chi・Go" (Weekends and Holidays)
The weekend and holiday buffet showcases hotel-crafted strawberry sweets by Chief Pastry Chef Takashi Naito and Pastry Chef Yasuhide Sawada. A standout item is the "Mini Fraisier" — a French-style strawberry shortcake made with layers of dacquoise, mousseline cream, and fresh strawberries. Other noteworthy desserts include the "Rouge Mousse," a strawberry and raspberry jelly mousse with a hint of thyme, and the "Charlotte Fraise Mousse" with a delicate kirsch fragrance.
Pickup Sweets:
Blancmange Yogurt with Champagne Jelly and Strawberry / Mini Fraisier with Dacquoise, Mousseline Cream, and Strawberry / Strawberry Shortcake / Strawberry Mousse Daifuku / Tart Fraise / Mini Parfait with Strawberry Mousse / Rouge Mousse / Charlotte Fraise Mousse, and more
On the savory side, Head Chef Akiyoshi Yamamoto has created a range of dishes incorporating the freshness of strawberries, from appetizers to mains.
Strawberry-Infused Dishes:
Strawberry Caprese / Herb-Roasted Pork with Strawberry Balsamic Sauce / Strawberry and Camembert Pizza / Steamed Chicken and Strawberry Fresh Spring Rolls, Salad Style with Cheese Sauce, and more
Hotel Website: Sweets & Lunch Buffet I・Chi・Go
Venue: 1F All-Day Dining Hascap The Garden, Wing Building, ANA Crowne Plaza Chitose
Period: Saturdays, Sundays, and Holidays from March 1 (Sun) to March 29 (Sun), 2026
Hours: 11:30 AM to 2:30 PM
Price: Adults ¥3,200 / Elementary school students ¥1,600 / Toddlers (pre-school children aged 3 and above) ¥600
Prices include tax and service charge.
Sweets & Lunch Strawberry Palette (Weekdays)
The weekday set lets guests choose a main course from three options, accompanied by a seven-item sweets palette decorated with raspberry sauce to resemble an artist's color palette.
Choose Your Main:
- Seafood Cream Doria — a rich, creamy dish packed with seafood
- Pasta Carbonara — with a deeply flavored sauce
- Cheese Omelet Roll & Shrimp Cutlet Roll — a satisfying combination
Palette Sweets Plate (7 items):
Blancmange Yogurt with Champagne Jelly and Strawberry / Strawberry Shortcake / Strawberry Mousse Mini Parfait / Bonbon Chocolat (Ganache Chocolate) / Scone: Plain / Tart Fraise / Baked Pastry: Madeleine Chocolat or Financier Chocolat
Side & Drinks:
- Mini Cobb Salad
- Demi Cup Soup
- Coffee or Tea
Hotel Website: Sweets & Lunch Strawberry Palette
Venue: 1F All-Day Dining Hascap The Garden, Wing Building, ANA Crowne Plaza Chitose
Period: Weekdays from March 2 (Mon) to March 31 (Tue), 2026
Hours: 11:30 AM to 2:30 PM (Last order 1:30 PM)
Price: ¥2,800 per person
Price includes tax.
The Chefs Behind the Strawberry Creations
Chief Pastry Chef — Takashi Naito
Born in 1973. After joining Royal Hotel Co., Ltd. following high school graduation, Naito honed his skills across bread-making, French restaurant cooking, and pastry departments. In 2006, he worked at Pâtisserie Sadaharu Aoki in Tokyo before moving to France, where he spent four years refining his craft at restaurants and confectionery shops. After returning to Japan in 2011, he gained experience at hotels and patisseries in the Kansai region before joining 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, where he became the first Pastry Chef at ANA Crowne Plaza Hotel Chitose.
Pastry Chef — Yasuhide Sawada
Born in 1984. After graduating from culinary school, Sawada accumulated extensive experience at independent patisseries and wedding venues, covering pastry and baked goods production and new store launches. In 2014, he joined the patisserie division of Urawa Royal Pines Hotel (now Royal Pines Hotel Urawa). In 2016, he won the gold prize and the President's Award in the baked goods category at the "2016 Sainokuni Cake Show," organized by the Saitama Confectionery Association. He joined ANA Crowne Plaza Hotel Osaka in 2023 and was promoted to Pastry Chef in 2024. He transferred to ANA Crowne Plaza Hotel Chitose in November 2025.
Hascap The Garden Head Chef — Akiyoshi Yamamoto
Born in 1973. After graduating from a culinary school, Yamamoto joined Hotel Nikko Chitose (now Hotel Gran Terrace Chitose), where he developed his skills in banquet Western cuisine. In 1998, he moved to Royton Sapporo (now Grand Mercure Sapporo Odori Park), working in banquet Western cuisine before becoming Sous Chef at the teppanyaki restaurant and Chef at the café. After gaining experience at hotels in the Sapporo area and at resort hotels outside Hokkaido, he joined ANA Crowne Plaza Hotel Chitose in 2022 as Deputy Head Chef of Hascap The Garden, and was appointed Head Chef in April 2023.
Reservations & Inquiries:
1F All-Day Dining Hascap The Garden
Tel: 0123-40-2072 (direct line)
Opening Hours:
Breakfast 6:30 AM to 9:30 AM / Lunch 11:30 AM to 2:30 PM / Dinner 5:30 PM to 9:30 PM
Menu details and prices are subject to change without notice. Images are for illustrative purposes.
