ANA Crowne Plaza Hotel Toyama (Toyama City, Toyama Prefecture) is holding the "Autumn Reward Sweets Buffet" (秋のご褒美スイーツブッフェ) at Café in the Park (カフェ・イン・ザ・パーク) on the 1st floor. The buffet runs on Saturdays, Sundays, and national holidays only, from Saturday, October 3 through Sunday, November 29, 2026.
The star of this buffet is a trio of freshly piped Mont Blancs, finished in front of guests. Made with Ibaraki-grown Japanese chestnuts, Hokkaido pumpkin, and Goroshima Kintoki sweet potatoes, the three Mont Blancs each bring out the character of their ingredients and can be tasted side by side.
The lineup also includes a wide range of sweets made with autumn ingredients such as chestnuts, figs, apples, and sweet potatoes, including Tarte Tatin, chocolate terrine, nama canelé (生カヌレ), and macarons, with differences in aroma and texture as well as flavor. For a weekend outing with friends or family this autumn, the hotel offers a slightly indulgent "autumn reward" break in its distinctive setting.
Three Freshly Piped Mont Blancs, Finished in Front of You
The three Mont Blancs piped in front of guests (from left: Hokkaido pumpkin, Ishikawa-grown Goroshima Kintoki, Ibaraki-grown Japanese chestnut)
The highlight of this sweets buffet is the set of three Mont Blancs that guests can enjoy with a sense of live performance. The three varieties use Ibaraki-grown Japanese chestnuts, Hokkaido pumpkin, and Ishikawa-grown Goroshima Kintoki.
The cream for each variety plays to the strengths of its ingredient: fragrant Japanese chestnut, mellow and sweet pumpkin, and the soft, fluffy texture of Goroshima Kintoki. Each Mont Blanc is piped one at a time in front of the guest, so guests can enjoy the melt-in-the-mouth texture and flavor that only freshly piped cream offers.
Watch a video of the Mont Blanc being finished
Chestnuts, Figs, and Apples: Autumn Flavors All at Once
Besides the Mont Blancs, the buffet offers a variety of sweets made with autumn ingredients.
Examples include the "Fig Chocolate Terrine" (いちじくのテリーヌショコラ), which combines figs scented with red wine and spices with raspberries; the "Tarte Tatin" (タルトタタン), made with fragrantly cooked apples; and the "Macaron Cassis Marron" (マカロンカシスマロン), which pairs marron cream with cassis confiture. Each item offers a different flavor, aroma, and texture.
The buffet also includes the "Grape Mousse Entremets" (ぶどうのムースアントルメ), which combines the refreshing sweetness of grapes with the mellow taste of fromage; the "Chestnut-Packed Tart" (栗ぎっしりタルト), baked until fragrant with plenty of chestnuts; and the rich "Sweet Potato Basque Brûlée" (サツマイモのバスクブリュレ).
One of the pleasures of a buffet is that guests can sample the items that catch their eye a little at a time, as if touring a patisserie.
Fig Chocolate Terrine
Tarte Tatin
Macaron Cassis Marron
Grape Mousse Entremets
Chestnut-Packed Tart
Sweet Potato Basque Brûlée
Savory Dishes Between the Sweets
Savory dishes made with pumpkin, mushrooms, chestnuts, and sweet potatoes are also available. Alternating between sweet treats and salty dishes lets guests relax and keep enjoying the buffet without getting tired of the sweetness.
Chestnut and Sweet Potato Penne Peperoncino
Pumpkin Gnocchi with Mushroom Cream
Autumn Ingredients, Each Shaped Into Its Own Sweet
The buffet is created by Takahiro Oshida (押田 峰拓), Sous Chef of Baker & Pastry at ANA Crowne Plaza Hotel Toyama. After gaining experience at patisseries and hotels in Ishikawa Prefecture, he took up his current post at the hotel in 2026.
Valuing the original flavor and aroma of each ingredient, he considers the texture and combinations that suit each one's character and shapes them into individual sweets. For this buffet, he used autumn ingredients such as chestnuts, pumpkin, sweet potatoes, and apples, preparing a lineup that offers many different expressions, from sweetness and acidity to fragrance and texture.
Comment from Takahiro Oshida
"I made use of plenty of autumn flavors, carefully finishing each sweet one by one while valuing the taste and aroma of each ingredient.
Using chestnuts, pumpkin, sweet potatoes, apples, and other ingredients that represent autumn, I have prepared sweets that offer not only sweetness but also a pleasant touch of acidity, fragrance, and differences in texture.
Please enjoy to your heart's content the rich flavors of autumn that unfold with every bite."
"Autumn Reward Sweets Buffet" Overview
- Period: Saturday, October 3 to Sunday, November 29, 2026 (Saturdays, Sundays, and national holidays only)
- Hours: 3:00 PM to 5:00 PM (last order 4:30 PM)
- Venue: ANA Crowne Plaza Hotel Toyama, 1st floor, Café in the Park (カフェ・イン・ザ・パーク)
- Price: Adults ¥5,800 / Elementary school students ¥3,000 (tax and service charge included)
- Preschool children: Two preschool children per adult are free; from the third child, ¥3,000 applies.
- Student discount: Junior high, high school, and university students receive 20% off with a student ID, bringing the regular ¥5,800 down to ¥4,640. This cannot be combined with other discounts. Please show your student ID at checkout.
Reservations
Reservations are accepted on the official website or by phone.
- Online: Reservations can be made from the "Autumn Reward Sweets Buffet" page on the ANA Crowne Plaza Hotel Toyama official website (Reserve online)
- Phone: 0570-04-1080 (Navi Dial; press 3, then 2)
