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Bericht van Venue

Thank you for your continued patronage of the ANA Crowne Plaza Okayama. If you are in a hurry or would like to make a same-day reservation, please contact us directly by phone. *Cancellation fees will be charged 100% from noon on the day before the reservation. *Telephone number for inquiries: 086-898-2284 (10:00am - 7:00pm) *Web-only discount plans cannot be used in conjunction with other benefits or discounts. *There is an affiliated parking lot, "Lit Parking," on the first and second basement floors of the hotel. *1 hour free for purchases over 2,000 yen, 2 hours free for purchases over 5,000 yen, and 3 hours free for purchases over 8,000 yen. *When using the underground parking lot, please bring your parking ticket to the restaurant. *Payment methods: cash, credit card, PayPay, au PAY

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The "Premium Western-Style Osechi 2026" is a sensibility born from the chefs of ANA Crowne Plaza Okayama, meticulously crafted to bring in the new year with a splendor and flavor befitting the occasion.
Luxurious ingredients such as lobster, abalone, and foie gras are presented in hotel-made dishes and packaging, making them even more beautiful and flavorful. The 19 dishes, which pair well with champagne and wine, offer fresh sensations and flavors for those celebrating a new New Year.
Start 2026 with a luxurious Osechi that showcases the chef's skill.

The "Premium Western-Style Osechi 2026" is a sensibility born from the chefs of ANA Crowne Plaza Okayama, meticulously crafted to bring in the new year with a splendor and flavor befitting the occasion.
Luxurious ingredients such as lobster, abalone, and foie gras are presented in hotel-made dishes and packaging, making them even more beautiful and flavorful. The 19 dishes, which pair well with champagne and wine, offer fresh sensations and flavors for those celebrating a new New Year.
Start 2026 with a luxurious Osechi that showcases the chef's skill.

The "Premium Western-Style Osechi 2026" is a sensibility born from the chefs of ANA Crowne Plaza Okayama, meticulously crafted to bring in the new year with a splendor and flavor befitting the occasion.
Luxurious ingredients such as lobster, abalone, and foie gras are presented in hotel-made dishes and packaging, making them even more beautiful and flavorful. The 18 dishes, which pair well with champagne and wine, offer fresh sensations and flavors for those enjoying a new style of New Year's celebration.
Start 2026 with a luxurious Osechi that showcases the chef's skill.

The "Premium Western-Style Osechi 2026" is a sensibility born from the chefs of ANA Crowne Plaza Okayama, meticulously crafted to bring in the new year with a splendor and flavor befitting the occasion.
Luxurious ingredients such as lobster, abalone, and foie gras are presented in hotel-made dishes and packaging, making them even more beautiful and flavorful. The 18 dishes, which pair well with champagne and wine, offer fresh sensations and flavors for those enjoying a new style of New Year's celebration.
Start 2026 with a luxurious Osechi that showcases the chef's skill.

[Menu]
<Appetizer 1> Snow Crab Cannelloni with Cauliflower Mousse and Sprouts
<Appetizer 2> Duck Confit and Citrus Foie Gras Terrine
Colorful Salad with Nut Accents
<Appetizer 3> Iberian Pork and Mushroom Puff Pastry with Ruby Port Sauce
<Soup> Flan Made with Five Types of Shellfish - Served with Saffron Foam
<Fish Dish> Pan-Fried Canadian Lobster and Fresh Fish Roulé with White Wine Sauce
<Meat Dish> Roasted Wagyu Beef Fillet
Served with Onion Case and Seasonal Warm Vegetables with Red Wine Sauce
<Dessert> Pastry Chef's Special Christmas Dessert
Small Sweets
<Bread>
<After-Meal Drink> Coffee or Tea

[Menu]
<Appetizer 1> Snow Crab Cannelloni with Cauliflower Mousse and Sprouts
<Appetizer 2> Duck Confit and Citrus Foie Gras Terrine
Colorful Salad with Nut Accents
<Appetizer 3> Iberian Pork and Mushroom Puff Pastry with Ruby Port Sauce
<Soup> Flan Made with Five Types of Shellfish - Served with Saffron Foam
<Fish Dish> Pan-Fried Canadian Lobster and Fresh Fish Roulé with White Wine Sauce
<Meat Dish> Roasted Wagyu Beef Fillet
Served with Onion Case and Seasonal Warm Vegetables with Red Wine Sauce
<Dessert> Pastry Chef's Special Christmas Dessert
Small Sweets
<Bread>
<After-Meal Drink> Coffee or Tea

[Menu]
<Appetizer 1> Snow Crab Cannelloni with Cauliflower Mousse and Sprouts
<Appetizer 2> Duck Confit and Citrus Foie Gras Terrine
Colorful Salad with Nut Accents
<Appetizer 3> Iberian Pork and Mushroom Puff Pastry with Ruby Port Sauce
<Soup> Flan Made with Five Types of Shellfish - Served with Saffron Foam
<Fish Dish> Pan-Fried Canadian Lobster and Fresh Fish Roulé with White Wine Sauce
<Meat Dish> Roasted Wagyu Beef Fillet
Served with Onion Case and Seasonal Warm Vegetables with Red Wine Sauce
<Dessert> Pastry Chef's Special Christmas Dessert
Small Sweets
<Bread>
<After-Meal Drink> Coffee or Tea

【1日20食限定メニュー】
クリスマスツリーやリース、ブッシュドノエルなどクリスマスに因んだプティフールと
岡山県産の苺を楽しむクリスマスのアフタヌーンティー。
クリスマスを楽しむアフターヌーンティーをご堪能ください。

期間：12/1（月）～　12/25（木）
料金：￥4,598（税サ込）
時間：2：45pm ～ 5：00pm（L.O.4：30pm）
※アフタヌーンティーご利用のお客様の最終入店時間は15時半

【1日20食限定メニュー】
クリスマスツリーやリース、ブッシュドノエルなどクリスマスに因んだプティフールと
岡山県産の苺を楽しむクリスマスのアフタヌーンティー。
クリスマスを楽しむアフターヌーンティーをご堪能ください。

期間：12/1（月）～　12/25（木）
料金：￥4,598（税サ込）
時間：2：45pm ～ 5：00pm（L.O.4：30pm）
※アフタヌーンティーご利用のお客様の最終入店時間は15時半

【内容】
　フランボワーズのムース　
　ミニブッシュドノエル
　苺のパンナコッタ
　岡山苺のマチェドニア
　シュトーレンパウンド
　フランボワーズマカロン
　ジンジャーマンクッキー　
　プチカヌレ
　リースのパリブレスト　
　クリスマスツリータルト
　ブールドネージュフレーズ
　生チョコ
　フランボワーズシャーベット

　スコーン　（プレーン　紅茶　抹茶）
　クロテッドクリーム
　苺のコンフィチュール
　岡山県産はちみつ

　フルーツ　岡山苺

※食材の入荷都合にて一部変更になる場合あり。予めご了承ください
【ドリンク】　※2時間フリーフロー
ロンネフェルト社の紅茶10種類＋コーヒーメニュー10種＋モクテル・ソフトドリンク各種

[Menu]
Today's Amuse-bouche
<Appetizer 1> Snow Crab and Salmon Roe Salad
Cauliflower Blancmange
<Appetizer 2> Le Potager - Warm Vegetables Made with Okayama Organic and Seasonal Vegetables
<Soup> Yoshida Farm Mozzarella and Truffle Croquettes
Herbal Salad and Champignon Cappuccino
<Fish Dish> Setouchi Sea Bream Vapor and Cannelloni
Tsurujima Burdock Fried with Tomato Sauce
<Meat Dish> Okayama Prefecture Bizen Beef Roast
With Potato Fondant and Dauphinois
<Dessert> Pastry Chef's Special Christmas Dessert
<Bread>
<After-meal Drink> Coffee or Tea

[Menu]
<Appetizer 1> Snow Crab and Flying Fish Roe Cannelloni
Served with Cauliflower Mousse and Sprouts
<Appetizer 2> Duck Confit and Citrus Foie Gras Terrine
A Colorful Salad with Nuts
<Appetizer 3> Le Potager ~An appetizer featuring over 20 kinds of vegetables~
<Soup> Flan made with several types of shellfish ~Served with saffron soup~
<Fish Dish> Setouchi Red Sea Bream and Canadian Lobster Wrapped in Pâté Bric-A-Brûlée
~A Christmas Present-Like~
<Meat Dish> Sautéed Wagyu Beef Fillet and Asparagus with Truffle-Scented Red Wine Sauce
<Dessert> GIFT ~Mousse Peche Blanc with Okayama Fruits~
<Small Sweets>
<Bread>
<After-Meal Drink> Coffee or Tea

[Menu]
Today's Amuse-bouche
<Appetizer 1> Snow Crab and Salmon Roe Salad
Cauliflower Blancmange
<Appetizer 2> Le Potager - Warm Vegetables Made with Okayama Organic and Seasonal Vegetables
<Soup> Yoshida Farm Mozzarella and Truffle Croquettes
Herbal Salad and Champignon Cappuccino
<Fish Dish> Setouchi Sea Bream Vapor and Cannelloni
Tsurujima Burdock Fried with Tomato Sauce
<Meat Dish> Okayama Prefecture Bizen Beef Roast
With Potato Fondant and Dauphinois
<Dessert> Pastry Chef's Special Christmas Dessert
<Bread>
<After-meal Drink> Coffee or Tea

[Menu]
<Appetizer ①> Tuna and asparagus in a circular shape
Avocado mousse with salmon roe
<Appetizer ②> Duck confit and pan-fried foie gras
Summer vegetable risotto with cheese aroma
<Appetizer ③> Le Potager - Appetizer using more than 20 kinds of vegetables
<Pasta> Cold capellini with serrano jamon and white peach from Soja
<Fish dish> Pan-fried lobster and galette of sea bream from Setouchi
Rich shellfish sauce
<Meat dish> Chiya beef loin and eggplant tartine in red wine sauce
<Dessert> GIFT - Mousse pèche blanc with Okayama fruits
<Small sweets>
<After-meal drink> Coffee or tea

[Menu]
Today's amuse-bouche
<Appetizer①> Poached conger eel from Setouchi with gazpacho sauce
Marinated vegetables and refreshing basil granita
<Appetizer②> Le Potager - Warm vegetables made with organic and seasonal vegetables from Okayama -
<Appetizer③> Truffle-scented duck confit
Consommé jelly and corn cappuccino
<Fish dish> Sea bream from Setouchi and asparagus with herb salad and tomato cream sauce
<Meat dish> Roasted Chiya beef from Okayama
Black garlic puree and mustard accent
<Dessert> Muscat - Muscat of Alexandria and crème d'Anjou
<After-meal drink> Coffee or tea

[Contents]
Strawberry Mousse
Rare Cheesecake and Berry Cake
Strawberry and Jersey Milk Panna Cotta
Strawberry Macedonia
Strawberry Milk Daifuku
Strawberry Macaron
Boulevard Neige Fraise
Strawberry Canelé
Florentine
Pave au Chocolat Fraise
Strawberry Tart
Strawberry Muffin
Jersey Milk Gelato

Scone (Plain, Earl Grey, Matcha)
Clotted Cream
Strawberry Jam
Okayama Honey

Fruit: Strawberry

*Please note that the menu may change due to ingredient availability.
[Drinks] *2-hour free flow
10 varieties of Ronnefeldt tea + 10 coffee options + various mocktails and soft drinks

[Menu]
Today's Amuse-bouche
<Appetizer 1> Yellowtail and Flying Fish Roe Tartare with Caviar and Colorful Vegetables
<Appetizer 2> Le Potager - An appetizer featuring over 15 types of vegetables
<Soup> Onion Gratin Soup made with two types of Yoshida Farm cheese
<Fish Dish> Scale-Grilled Tilefish and Abalone Bourguignon Butter
Mochibarley and Winter Vegetable Risotto
<Meat Dish> Wagyu Beef Fillet with Truffle-Infused Red Wine
<Dessert> Pastry Chef's Recommended Special Dessert
<Small Sweets>
<Bread>
<After-Meal Drink> Coffee or Tea

[Menu]
Today's Amuse-bouche
<Appetizer 1> Marinated Spanish Mackerel from the Seto Inland Sea and Seasonal Vegetables
Blancmange made with Hiruzen Jersey Milk
<Appetizer 2> Le Potager ~Warm Vegetables Made with Okayama Organic and Seasonal Vegetables~
<Soup> Tsurajima Burdock and Duck Confit
~With a Truffle-Scented Flan~
<Fish Dish> Bouillabaisse with Seto Inland Sea Sea Bream and Turnip
<Meat Dish> Okayama Prefecture Bizen Beef Roast
Okayama Prefecture Shungiku and Cheese Croquettes
<Dessert> Pastry Chef's Recommended Special Dessert
<Bread>
<After-Meal Drink> Coffee or Tea

[Menu]
Today's Amuse-bouche
<Appetizer 1> Yellowtail with Refreshing Citrus and the Aroma of Lehors
~Marinated Seasonal Vegetables and Herb Salad~
<Appetizer 2> Le Potager ~Warm Vegetables Made with Over 15 Varieties~
<Fish Dish> Setouchi Fresh Fish and Chinese Cabbage Farcie
~Served with White Wine Sauce and Powdered Prosciutto~
<Meat Dish> Roasted Beef Fillet with Three Types of Pumpkin and Red Wine Sauce
<Dessert> Pastry Chef's Special Recommended Dessert
<Bread>
<After-Meal Drink> Coffee or Tea

This special menu, perfect for anniversaries, features each dish infused with the festive spirit of the New Year. Enjoy a sumptuous dish of tilefish and abalone, followed by the rich flavors of Wagyu Rossini. The meal concludes with a beautifully lingering dessert, combining the sweetness of white chocolate with the vibrant tartness of Okayama strawberries.

(Photos are for illustrative purposes only)

Dates: January 5th (Mon) - February 28th (Sat)
Time: 5:30pm - 9:30pm (Last Order: 8:30pm)
Price: ¥11,011 (tax and service charge included)

This special menu, perfect for anniversaries, features each dish infused with the festive spirit of the New Year. Enjoy a sumptuous dish of tilefish and abalone, followed by the rich flavors of Wagyu Rossini. The meal concludes with a beautifully lingering dessert, combining the sweetness of white chocolate with the vibrant tartness of Okayama strawberries.

(Photos are for illustrative purposes only)

Dates: January 5th (Mon) - February 28th (Sat)
Time: 5:30pm - 9:30pm (Last Order: 8:30pm)
Price: ¥11,011 (tax and service charge included)

[Menu]
Today's Amuse-bouche
<Appetizer 1> Yellowtail and Flying Fish Roe Tartare
~Served with Caviar and Colorful Vegetables~

<Appetizer 2> Le Potager ~An appetizer featuring over 15 types of vegetables~

<Soup> Onion Gratin Soup Made with Two Types of Yoshida Farm Cheese

<Fish Dish> Grilled Fish Scales and Grilled Abalone with Bourguignon Butter
Mochi Barley and Winter Vegetable Risotto

<Meat Dish> Wagyu Beef Fillet with Truffle-Scented Red Wine

<Dessert> Fleur ~Ensemble of Okayama Prefecture Strawberries and Chocolate Blanc~
<Small Sweets>
<Bread>
<After-Meal Drink> Coffee or Tea

[Menu]
Today's Amuse-bouche
<Appetizer 1> Marinated Spanish Mackerel from the Seto Inland Sea and Seasonal Vegetables
Blancmange made with Hiruzen Jersey Milk

<Appetizer 2> Le Potager ~ Warm Vegetables Made with Okayama Organic and Seasonal Vegetables ~

<Soup> Tsurajima Burdock and Duck Confit
~ A hint of truffle-scented flan ~

<Fish Dish> Bouillabaisse with Seto Inland Sea Sea Bream and Turnip

<Meat Dish> Okayama Prefecture Bizen Beef Roast
Okayama Prefecture Shungiku and Cheese Croquettes

<Dessert> Fleur ~ Okayama Prefecture Strawberry and Chocolate Blanc Ensemble ~
<Bread>
<After-meal Drink> Coffee or Tea

[Menu]
Today's Amuse-bouche
<Appetizer 1> Yellowtail with Refreshing Citrus and the Aroma of Lehors
~Marinated Seasonal Vegetables and Herb Salad~

<Appetizer 2> Le Potager ~Warm Vegetables Made with Over 15 Varieties~

<Fish Dish> Setouchi Fresh Fish and Chinese Cabbage Farcie
~Served with White Wine Sauce and Powdered Prosciutto~

<Meat Dish> Roasted Beef Fillet with Three Types of Pumpkin and Red Wine Sauce

<Dessert> Orange ~Chocolate and Orange Composition~
<Bread>
<After-Meal Drink> Coffee or Tea

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Ik bevestig dat ik de bovenstaande Bericht van Venue heb gelezen

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