All Day Dining MEM - ANA Crowne Plaza Sapporo

Prenota a All Day Dining MEM - ANA Crowne Plaza Sapporo

Messaggio del negozio

At the hotel, we change business hours and products offered in consideration of the health and safety of our customers and employees. We appreciate your understanding and cooperation. In addition, please note that it may be changed further without notice due to social conditions.
■ We cannot accept changes to the plan after coming to the store for any reason. Please check your plan before making a reservation.
■ There is a cancellation policy for reservations. Cancellation on the day of use will be charged 100%. In addition, for plans that require advance payment by credit card, a 50% charge will be charged for cancellations made 3 days before the reservation date / reduction of the number of people, and 100% for cancellations made 2 days before the reservation date / reduction of the number of people.
■ Menus and prices are subject to change without notice.
■ All photos are images.
■ Signature Dining program has ended. Discounts and benefits are not available.

Confermo che ho letto il Messaggio del negozio di cui sopra

Corsi

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■Pasta Selection ◎Choose from 5 types◎
□Novemberーーー
・Delicious Classic / Hokkaido Ezo deer meat Bolognese with red miso demi-glace sauce
☆Seasonal Recommendation / Chef Aihara's Special
Confit of Yellowtail and Semi-Dried Tomato Oil Pasta
☆This Month's Recommendation / Chef Honma's Original
Swordfish and Eggplant Sicilian-style Pasta with Dill Aroma
☆Seasonal Recommendation / Chef Nakagawa's Creation
Sakura Shrimp and Mussel Mushroom Carbonara
・Seasonal Recommendation / Chef Ishizuka's Special
Chinese-style Spaghetti with Minced Pork and Seasonal Vegetables (Jajangmyeon style)

□Decemberーーー
・Delicious Classic / Hokkaido-produced Ezo Deer Meat Bolognese with Red Miso Demiglace Sauce
☆Seasonal Recommendation / Chef Aihara's Special
Confit of Yellowtail and Semi-Dried Tomato Oil Pasta
・This Month's Recommendation / Chef Ishida's Original
Dried Cod and Spinach Bacalao-style Tomato Spaghetti
・Seasonal Recommendation / Chef Oba's Creation
Smelt and Lily Bulb Mizore-ni style Spaghetti
☆Seasonal Recommendation / Chef Ishizuka's Special
Pork and Apple Cream Pasta, Normandy Style
▷▷December's pasta dishes are available until January 9th, 2026 (Fri)♪

■Bread / Salad / Dessert

■9 types of "TWG Tea" & Soft Drink Free Flow

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"☆" marked pasta dishes allow you to choose the pasta type! (Spaghetti or Fettuccine)
"・" marked pasta dishes are spaghetti only.
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※Some menus do not include grated cheese separately depending on the type of pasta.
※Additional grated cheese is available for +200 yen.
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※This plan will be suspended from January 1st to January 6th, 2026.

◎November and December (Until January 9, 2026)------------
■Main Dish *Please choose your preferred dish
(Meat Dish) Thick-Sliced Grilled Hokkaido Pork with Black Honey Mustard Sauce
or
(Fish Dish) Hokkaido Market Fish and Mussel Fricassee with Cheese Lid
■Soup: Plenty of Vegetable Curry Chowder
■Petit Cup
- Inca Awakening with Tuna and Salted Kelp -
- Carrot Rapée & Green Olives -
- Naganuma Yacon, Mortadella, and Smoked Cheese Caponata -
■Colorful Cobb Salad
■Special Rice with Clams, Shiso Kelp, and Ginger or Baguette
■Today's Dessert

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■"TWG" 9 types of "Tea" and free-flow soft drinks

This plan will be suspended from January 1 to January 6, 2026.

Enjoy a relaxing lunch with a maximum stay time of 180 minutes.

Everyone loves the one-plate lunch. Choose your choice of meat or fish for your main dish.

A generous salad, a bite-sized soup, and a perfectly round bowl of rice complete the meal, leaving you feeling completely satisfied.

Of course, enjoy a hearty dessert after your meal. Plus, enjoy free-flowing tea with nine varieties from TWG Tea, a luxury brand from Singapore.

Your seating time is limited to 180 minutes. Experience a relaxed, unhurried experience in our modern restaurant.

◎November and December (Until January 9, 2026)------------
■Main Dish *Please choose your preferred dish
(Meat Dish) Thick-Sliced Grilled Hokkaido Pork with Black Honey Mustard Sauce
or
(Fish Dish) Hokkaido Market Fish and Mussel Fricassee with Cheese Lid
■Soup: Plenty of Vegetable Curry Chowder
■Petit Cup
- Inca Awakening with Tuna and Salted Kelp -
- Carrot Rapée & Green Olives -
- Naganuma Yacon, Mortadella, and Smoked Cheese Caponata -
■Colorful Cobb Salad
■Special Rice with Clams, Shiso Kelp, and Ginger or Baguette
■Today's Dessert

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■"TWG" 9 types of "Tea" and free-flow soft drinks

This plan will be suspended from January 1 to January 6, 2026.

Pasta finished with the chef's special sauce. Napolitan is an exquisite dish with a hotel arrangement. Japanese-style soy sauce is also a refreshing dish with a rich flavor. You can choose your favorite sauce and spaghetti or fettuccine as you like. Dessert is also good after meals. Furthermore, in Sapporo, you can enjoy 9 types of free flow of luxury brand "TWG Tea" from Singapore only here. Seating time is up to 180 minutes. You can experience a relaxing time without rushing in the modern store.

〈提供日〉　毎週　水・木曜日　※2日前17:00までの事前予約制

◎7・8月ーーーーー
■オードブルプレート
　十勝産大豆“トヨマサリ”と日高クリームチーズのムース
　　山わさび味噌　豚タンスモーククランチ
　甘海老と帆立のタルタル
　トマト仕立てのアランチーノ

■サラダ
　JAとうや湖産雪室貯蔵じゃがいも“とうや”のクッキーと共に食べるサラダグルマン

■大人な夏の“マイソワーズ”

■メイン　ワンプレート
- 北海道産豚肉の低温調理　シャルキュティエールソース　アーモンドチュイル添え -
～豚肉は塩麴でマリネすることで柔らかくしっとりとした仕上がりに。酸味とコクのあるソースと香ばしいアーモンドのチュイルを合わせました。

- 真𩸽の昆布〆ソテー　胡瓜のソース -
～昆布〆にして身が締まった𩸽のプリプリ食感、旨味たっぷり昆布のオイルとさっぱりとした胡瓜のソースが料理として完成されたまとまりに。

■ロールパン＆バケット

■デザート
- ハスカップとベリーのクレープ　“タピ・ディ・エテ” -
～自家製ハスカップのムース、洋ナシのコンポートとヘーゼルナッツのキャラメリゼ、そしてアイスクリームのようなパルフェグラッセをクレープ生地にのせて夏の絨毯をイメージ。クレープで包めば心地よい酸味とやさしい甘味のマリアージュが楽しめます。

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◎「TWG Tea」9種類＆ソフトドリンクフリーフロー
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様々な食材を用い丁寧に仕上げた前菜・スープ・サラダ・メイン・デザートをコース仕立てで提供するスペシャリテランチ「キュイジーヌ」。
7-8月は新進気鋭バージョンの充実した内容でお贈りします！

当ホテルの和食・洋食・ペストリーそれぞれの若手シェフたちが創造と技術を持ち寄り、北海道の食材を豊富に取り入れたジーニアスなランチコースを実現。
もちろん、シンガポール発ラグジュアリティーブランド「TWG Tea」9種類のフリーフローも楽しめます。お席の時間は最大180分。ゆったりとした時間の中で、若手ならではの魅力あふれる創造の世界をご堪能ください。

〈提供日〉　毎週　水・木曜日　※2日前17:00までの事前予約制

◎7・8月ーーーーー
■オードブルプレート
　十勝産大豆“トヨマサリ”と日高クリームチーズのムース
　　山わさび味噌　豚タンスモーククランチ
　甘海老と帆立のタルタル
　トマト仕立てのアランチーノ

■サラダ
　JAとうや湖産雪室貯蔵じゃがいも“とうや”のクッキーと共に食べるサラダグルマン

■大人な夏の“マイソワーズ”

■メイン　ワンプレート
- 北海道産豚肉の低温調理　シャルキュティエールソース　アーモンドチュイル添え -
～豚肉は塩麴でマリネすることで柔らかくしっとりとした仕上がりに。酸味とコクのあるソースと香ばしいアーモンドのチュイルを合わせました。

- 真𩸽の昆布〆ソテー　胡瓜のソース -
～昆布〆にして身が締まった𩸽のプリプリ食感、旨味たっぷり昆布のオイルとさっぱりとした胡瓜のソースが料理として完成されたまとまりに。

■ロールパン＆バケット

■デザート
- ハスカップとベリーのクレープ　“タピ・ディ・エテ” -
～自家製ハスカップのムース、洋ナシのコンポートとヘーゼルナッツのキャラメリゼ、そしてアイスクリームのようなパルフェグラッセをクレープ生地にのせて夏の絨毯をイメージ。クレープで包めば心地よい酸味とやさしい甘味のマリアージュが楽しめます。

ーーーーーー
◎「TWG Tea」9種類＆ソフトドリンクフリーフロー
ーーーーーー

〈提供日〉　毎週　水・木曜日　※2日前17:00までの事前予約制

◎7・8月ーーーーー
■サラダ
　JAとうや湖産雪室貯蔵じゃがいも“とうや”のクッキーと共に食べるサラダグルマン

■大人な夏の“マイソワーズ”

■メイン　ワンプレート
- 北海道産豚肉の低温調理　シャルキュティエールソース　アーモンドチュイル添え -
～豚肉は塩麴でマリネすることで柔らかくしっとりとした仕上がりに。酸味とコクのあるソースと香ばしいアーモンドのチュイルを合わせました。

- 真𩸽の昆布〆ソテー　胡瓜のソース -
～昆布〆にして身が締まった𩸽のプリプリ食感、旨味たっぷり昆布のオイルとさっぱりとした胡瓜のソースが料理として完成されたまとまりに。

■ロールパン＆バケット

■デザート
- ハスカップとベリーのクレープ　“タピ・ディ・エテ” -
～自家製ハスカップのムース、洋ナシのコンポートとヘーゼルナッツのキャラメリゼ、そしてアイスクリームのようなパルフェグラッセをクレープ生地にのせて夏の絨毯をイメージ。クレープで包めば心地よい酸味とやさしい甘味のマリアージュが楽しめます。

ーーーーーー
◎「TWG Tea」9種類＆コーヒー・ソフトドリンクからお好きな1杯
　　～お好きなタイミングでお選びいただけます
◎ドリンク追加　1杯につき+300円でオーダーいただけます
ーーーーーー

Available every Wednesday and Thursday. Reservations required by 5:00 PM two days in advance.

September and October -
■Hors d'oeuvres Plate
Cold Roast Beef with Mahon Cream Sauce and Pickled Chinese Cabbage
Mackerel and Green Vegetables with Wasabi XO Sauce and Shirinagashi Tofu
Duck and Mozzarella Caprese with Persimmon and Tomato Dressing
■Broccoli, Seaweed, and Tomato Salad
Served with Romesco Gelato from "Gelateria uni"
■Onion Gratin Soup
■Main Course (One Plate)
Grilled Hokkaido Beef with Carnaval Cream Sauce
Sea Salmon Panegliette and Grilled Shrimp with Beurre Noisette and Citron
■Bread Rolls and Baguette
■Chef's Special Dessert
- Baked Pâté Fillet with Pear and Ginger Marmalade Cream -
- Caramel Mont Blanc Rumpstitch Tart
- "Gelateria uni" uni" Gelato with Phellandrene -

◎November and December (until January 8, 2026)--------
■Hors d'oeuvre Plate
Homemade Marinated Salmon and Purple Cabbage Carpione
Naganuma Yacon, Italian Mortadella, and Smoked Cheese Caponata
Duck and Eggplant Escabeche with Plum and Ginger Sauce
■Inca's Awakening and Seafood Salad
■Plenty of Vegetable Curry Chowder
■Main Course (One Plate)
Thick-Sliced Grilled Kamifurano Pork Thigh with Black Honey Mustard Sauce
Nagasaki Pufferfish and Mussel Fricassee in Puffer Pie
■Bread Rolls & Baguette
■Chef's Special Dessert

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◎"TWG" 9 types of "Tea" and free-flow soft drinks

This plan will be suspended from December 18, 2025 to January 13, 2026.

Each dish is carefully prepared by our chef with great care and dedication. We offer a course menu of appetizers, soups, salads, main courses, and desserts made with a variety of ingredients.
You can also enjoy free-flowing tea from TWG Tea, a luxury brand from Singapore, with nine varieties. Your seating time is limited to a maximum of 180 minutes. This specialty lunch with a rich menu is sure to provide a relaxing experience.

Available every Wednesday and Thursday. Reservations required by 5:00 PM two days in advance.

September and October -
■Hors d'oeuvres Plate
Cold Roast Beef with Mahon Cream Sauce and Pickled Chinese Cabbage
Mackerel and Green Vegetables with Wasabi XO Sauce and Shirinagashi Tofu
Duck and Mozzarella Caprese with Persimmon and Tomato Dressing
■Broccoli, Seaweed, and Tomato Salad
Served with Romesco Gelato from "Gelateria uni"
■Onion Gratin Soup
■Main Course (One Plate)
Grilled Hokkaido Beef with Carnaval Cream Sauce
Sea Salmon Panegliette and Grilled Shrimp with Beurre Noisette and Citron
■Bread Rolls and Baguette
■Chef's Special Dessert
- Baked Pâté Fillet with Pear and Ginger Marmalade Cream -
- Caramel Mont Blanc Rumpstitch Tart
- "Gelateria uni" uni" Gelato with Phellandrene -

◎November and December (until January 8, 2026)--------
■Hors d'oeuvre Plate
Homemade Marinated Salmon and Purple Cabbage Carpione
Naganuma Yacon, Italian Mortadella, and Smoked Cheese Caponata
Duck and Eggplant Escabeche with Plum and Ginger Sauce
■Inca's Awakening and Seafood Salad
■Plenty of Vegetable Curry Chowder
■Main Course (One Plate)
Thick-Sliced Grilled Kamifurano Pork Thigh with Black Honey Mustard Sauce
Nagasaki Pufferfish and Mussel Fricassee in Puffer Pie
■Bread Rolls & Baguette
■Chef's Special Dessert

--------
◎"TWG" 9 types of "Tea" and free-flow soft drinks

This plan will be suspended from December 18, 2025 to January 6, 2026.

Available every Wednesday and Thursday. Reservations required by 5:00 PM two days in advance.

September and October:
Broccoli, Seaweed, and Tomato Salad
Served with Romesco Gelato from "Gelateria uni"
Onion Gratin Soup
Main Course: One-Plate
Grilled Hokkaido Beef with Carnaval Cream Sauce
Sea Salmon Panayrie and Grilled Shrimp with Beurre Noisette and Citron
Bread Rolls and Baguette
Chef's Special Dessert
- Baked Pâté Fillet with Pear and Ginger Marmalade Cream -
- Caramel Mont Blanc Rumpstère Tart
Served with Phellandrene Gelato from "Gelateria uni" -

◎November and December (until January 8, 2026)--------
■Inca Awakening and Seafood Salad
■Plenty of Vegetable Curry Chowder
■Main Course (One Plate)
Thick-Sliced Grilled Kamifurano Pork Thigh with Black Honey Mustard Sauce
Nagasaki Pufferfish and Mussels Fricassee in Puffer Pie
■Bread Roll & Baguette
■Chef's Special Dessert

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◎Choose one of nine "TWG Tea" varieties, plus coffee or a soft drink
~Choose at any time you like
◎Additional drinks can be ordered for an additional ¥300 per drink
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※This plan will be suspended from December 18, 2025 to January 6, 2026