Restaurant & Bar New Autumn Menu & Takeout Menu from September 15 (Thursday), 2022
As the heat subsides and your appetite is renewed in the vigor of autumn, dine at the SORANO HOTEL in the company of stunning autumn leaves.
DAICHINO RESTAURANT （Lobby floor）
DAICHINO RESTAURANT Seasonal Bounties with Our New Autumn Menu *Our new menu will be available starting on September 15 (Thursday).
Three Satisfying Dinner Courses – Dinner Short Course, Dinner Standard Course, Dinner Full Course
Each course starts with a medicinal herb chicken soup to soothe your body and generously offers autumn ingredients rich in nutrients to relieve summer fatigue.
We offer three courses from which you can choose – our Short Course with a choice of main dish perfect before a nighttime stroll, our Standard Course featuring even more ingredients from Tachikawa and the vicinity, and our Full Course for savoring every morsel of buttery meat and fish.
We offer three courses from which you can choose – our Short Course with a choice of main dish perfect before a nighttime stroll, our Standard Course featuring even more ingredients from Tachikawa and the vicinity, and our Full Course for savoring every morsel of buttery meat and fish.
Dinner Short Course 8,500 yen per guest (9,350 yen tax inclusive)
| Starter | Gentle Medicinal Herb Chicken Soup to Start |
| Appetizer | SORANO Salad with 15 Varieties of Fresh Vegetables |
| Sashimi | ・MODORI KATSUO Autumn Returning Bonito seared with Straw Fire, Pickled Beetroot |
| ・Natural Autumn Red Sea Bream seasoned with Kombu Kelp, Egg Yolk and Sesame Soy Sauce, Seasoned Seaweed | |
| ・Chargrilled Autumn Pike Conger, Homemade Pickled Apricot Soy Sauce and Okutama Wasabi | |
| Main | *Please select one item from below. |
| ①Simmered SHINGENDORI Chicken. Mushroom Cream Sauce with a Touch of Saikyo Miso | |
| ②Simmered Autumn Mackerel. White Sesame Sauce and Autumn Vegetables | |
| Rice | Hotel Original SORANO Rice, Red Miso Soup, Homemade Pickled Vegetables |
| Dessert | Sweet Potato UIRO Jelly, WASANBON Sugar Ice Cream topped with KINAKO Roasted Soy Flour |
Dinner Standard Course 10,500 yen per guest (11,550 yen tax inclusive)
| Starter | Gentle Medicinal Herb Chicken Soup to Start |
| Appetizer | Marinated Hokkaido HOKKI Surf Clam and Scallop |
| Tachikawa UDO Spikenard and Herb Vegetables with Saffron Gelée | |
| Sashimi | MODORI KATSUO Autumn Returning Bonito Seared with Straw Fire, Pickled Beetroot and Pureed Kabosu Citrus |
| Enjoy with TOSAZU Vinegar Gelée | |
| Hot Dish | SHUNGIKU Chrysanthemum Greens and Turnip filled with Shrimp, Bonito Broth |
| Fish | Chargrilled KINMEDAI Splendid Alfonsino with MATSUTAKE Mushroom, |
| MANGANJI Green Pepper heated with Clam Broth, Shredded Leek | |
| Rice | Grilled Rice Ball with Okutama YAMAME Trout and Mushroom, Glazed YUBA Bean Curd, Red Miso Soup |
| Dessert | WAGURI Chestnut Mont Blanc with Sake Lee Ice Cream |
Dinner Full Course 12,800 yen per guest (14,080 yen tax inclusive)
| Starter | Gentle Medicinal Herb Chicken Soup to Start |
| Appetizer | Salad of Assorted Vegetables from the Tokyo Vicinity |
| Seared Okutama YAMAME Trout seasoned with White Wine Vinegar | |
| Sashimi | Chargrilled Autumn Pike Conger, Simmered MATSUTAKE Mushroom, |
| Homemade Pickled Apricot Soy Sauce and Okutama Wasabi | |
| Hot Dish | Deep-fried Tofu and Autumn Root Vegetables with Crab Broth Glaze |
| Fish | Sake-steamed Charred Natural HIRAME Flatfish and Kujo Green Onion, Sesame Broth |
| Meat | Chargrilled Hokkaido Ezo Venison Loin with Autumn Vegetables |
| Special Fig and DAITOKUJI NATTO Fermented Soybean Sauce | |
| Rice | Nasu Goto Farm GOTO BEEF Loin and Mushroom Rice, Red Miso Soup |
| Dessert | WAGURI Chestnut Mont Blanc with Sake Lee Ice Cream |
Autumn Bounties À la Carte Menu
Our À la Carte Menu consists of over 30 dishes that highlight the flavors of our ingredients, such as stunningly sweet autumn vegetables, buttery fish and meat, and desserts in autumnal flavors. Please choose the menus you’d like from our abundant lineup.
DAICHINO SALAD 2022 Autumn Ver. (Serves 2-4) 2,800 yen (3,080 yen tax inclusive)
DAICHINO SALAD is characterized by the seasonal change of ingredients, which number nearly 30 varieties.and cooking methods.
Please enjoy the natural flavors of the ingredients available for limited times.
DAICHINO SALAD is characterized by the seasonal change of ingredients, which number nearly 30 varieties.and cooking methods.
Please enjoy the natural flavors of the ingredients available for limited times.
- Natural Autumn Red Sea Bream seasoned with Kombu Kelp, Sesame Soy Sauce and Itou Poultry Farm TAMAGOKORO Egg Yolk, Seasoned Seaweed 2,300 yen (2,530 yen tax inclusive)
- Chargrilled Nasu Goto Farm GOTO BEEF Sirloin marinated in Salted Rice Malt Grilled Autumn Vegetables, Okutama Wasabi and TACHINI NO SORA Sake Lee Purée 4,500 yen (4,950 yen tax inclusive)
Two Popular and Affordable Lunch Sets
Exquisite Daichino Restaurant experiences are offered at reasonable prices with our popular lunch sets SORA and DAICHI. Enjoy a generous dose of delectable seasonal ingredients in our fulfilling autumn lunch sets. *Our new menu will be available starting on September 15 (Thursday).
Lunch Set 'SORA' 2,900 yen (3,190 yen tax inclusive)
Our popular and affordable Lunch Set 'SORA' is an assortment of vegetables, fish, chicken, and other specially selected ingredients conveniently packed in a wooden box for you to savor the flavors of autumn. (
| Salad | Uenohara Herbs and Kyoto MIZUNA Potherb Mustard Salad with Tachikawa Pear, Fried Tofu, and Sesame Dressing |
| BOX | Three Varieties of Autumn Vegetable Tempura |
| Broiled Spanish Mackerel flavored with Saikyo Miso | |
| Steamed YUBA Bean Curd with Mushroom Glaze | |
| Shiratama Miso Glazed Eggplant | |
| MODORI KATSUO Autumn Returning Bonito | |
| Tender SHINGENDORI Chicken with Lemon and Salted Rice Malt Sauce, Kujo Green Onion | |
| Rice | Rice cooked with Seasonal Ingredients |
| Soup | Clear Broth Soup |
*Add 1,100 yen tax inclusive to make it a dessert & drink set.
Lunch Set 'DAICHI' 5,200 yen per guest (5,720 yen tax inclusive)
| Salad | Autumn Bounties SORANO Salad |
| Soup | Simmered Wax Gourd and |
| DAIKOKU SHIMEJI Mushroom, Yuzu Citrus | |
| Sashimi | Seared Autumn Salmon Filleted at Sea |
| with Arugula and Condiments | |
| Main | Broiled GINGAREI Halibut Flavored with Saikyo Miso |
| MAITAKE Mushroom and Kabocha Squash Tempura | |
| Deep-Fried Tofu with MANGANJI Green Pepper Sauce | |
| YUBA Bean Curd with Mushroom Glaze | |
| Persimmon and KYOHO Grape Dressed with Tofu | |
| KOMATSUNA Mustard Spinach and | |
| Yellow Chrysanthemum Dressed with Sesame | |
| Pickled MYOGA Ginger | |
| Rice | Rice Cooked with Seasonal Ingredients and Red Miso Soup |
| Dessert | “TACHIHI NO SORA” Junmai Daiginjo Lee Ice Cream |
SORANO ROOFTOP BAR （11th floor）
ROOFTOP BAR Autumn Italian Course *Our new menu will be available starting on September 15 (Thursday).
Autumn bounties of Japan are infused with the essence of countries on the Mediterranean coast in this Italian course with dishes destined to be paired with wine. *Our new menu will be available starting on September 15 (Thursday).
Festa Italiana! – Autunno – 5,500 yen (6,050 yen tax inclusive)
Our fig and liver paste tart goes wonderfully with sparkling wine, and the bonito carpaccio is perfect with smoky chardonnay. Italian wine complements our creamy mushroom pasta as does full-bodied red wine with duck. A refreshingly sweet Mont Blanc is a satisfying way to finish your meal. Fill your heart and stomach with Japan’s seasonal ingredients à la Italian-based Mediterranean flavors.
| Stuzzichino | Fig and Nagoya Cochin Chicken Liver Paste Tart |
| Fig in season are complemented by smooth liver paste to fill this tart. Pair the dish with sparkling wine or a light beer |
|
| Antipasto | Returning Autumn Bonito Carpaccio Cloaked with Beetroot Gelée Basil Eggplant Marinade |
| Beneath the beetroot jelly is bonito carpaccio inspired by bonito tataki, a seared sashimi dish. Light parmesan cream and eggplant marinade layers add to the fun and flavors on the plate. |
|
| Pasta | Creamy Porcini and Mushroom Pasta |
| Mushrooms - the epitome of autumn bounties - are represented by seasonal porcini of Tuscany, Italy and savory white mushrooms. Delight in linguine tossed with a rich, creamy sauce. |
|
| Carnet | Duck and Apples Cooked with Honey and Spices Tangy Balsamic Sauce |
| Saitama prefecture’s prized Bushu duck are generously basted with honey mixed with four types of spices. Caramelized apples and balsamic sauce give the dish a vibrant tartness. |
|
| Dolce | Autumn Cloud Mont Blanc |
| Using airy espuma for the usual chestnut cream vermicelli, this Mont Blanc is as light as autumn clouds. |
*Menu items and production sites may vary depending on the availability of ingredients.
Take Out Menu
Our New Takeout Menu – SORANO HOTEL Autumn BENTO *Our new menu will be available starting on September 15 (Thursday).
Pre-orders have started for our new takeout menu – the SORANO HOTEL Autumn BENTO – proudly brought to you by DAICHINO RESTAURANT, our main dining hall. This bento box filled with seasonal ingredients is perfect for an autumn stroll or as an at-home meal, gift, or in-room treat during your stay at our hotel. *Pick-up is available starting on October 1 (Saturday).
SORANO HOTEL Autumn Leaves BENTO 2,500 yen (2,700 yen tax inclusive) *You can pick up your bento starting at 11:00 a.m. on October 1 (Saturday).
Behold the changing to autumn colors of ingredients as expressed by red and yellow pickles in the form of momiji maple and ginkgo leaves, simmered foods with a waft of yuzu citrus, sweet potatoes, and savory egg omelet. In our main rice dish, the luxurious flavors of Pacific saury and mushrooms are enhanced by elegant, refreshing sudachi citrus and tenderly sweet ginkgo nuts. Complete with a delightful autumn dessert, the colors and flavors of the SORANO HOTEL Autumn Leaves BENTO is the perfect accompaniment to your stroll through fall foliage. *You can pick up your bento starting at 11:00 a.m. on October 1 (Saturday).
Sale and Booking period:
From October 1(Saturday) Until December 14(Wednesday),2022, From 11:00 a.m. to 1:00 p.m.
*Your order will be available between 3:00 p.m. and 6:00 p.m. for inhouse guests.
*Orders can be made up to pick-up on December 12 (Monday)
Price:
2,700 yen（Inclusive tax）
To order:
Book at our online booking site or by phone 050-3196-9027 by 5:00 p.m.
Two day before pick-up for BENTO.
*Please notify us if you have any allergies.
Cancellation charge:
7 or fewer orders: 100% from 1:00 p.m. one day before
8 or more orders: 100% from 1:00 p.m. two days before
Pick-up:
DAICHINO RESTAURANT (lobby floor) between 11:00 a.m. and 1:00 p.m.
*Your order will be available between 3:00 p.m. and 6:00 p.m. for inhouse guests who wish to enjoy it in guest rooms.
*Please bring your own carry bag. Your cooperation is greatly appreciated.
Payment:
Please make your payment at the time of pick-up.
From October 1(Saturday) Until December 14(Wednesday),2022, From 11:00 a.m. to 1:00 p.m.
*Your order will be available between 3:00 p.m. and 6:00 p.m. for inhouse guests.
*Orders can be made up to pick-up on December 12 (Monday)
Price:
2,700 yen（Inclusive tax）
To order:
Book at our online booking site or by phone 050-3196-9027 by 5:00 p.m.
Two day before pick-up for BENTO.
*Please notify us if you have any allergies.
Cancellation charge:
7 or fewer orders: 100% from 1:00 p.m. one day before
8 or more orders: 100% from 1:00 p.m. two days before
Pick-up:
DAICHINO RESTAURANT (lobby floor) between 11:00 a.m. and 1:00 p.m.
*Your order will be available between 3:00 p.m. and 6:00 p.m. for inhouse guests who wish to enjoy it in guest rooms.
*Please bring your own carry bag. Your cooperation is greatly appreciated.
Payment:
Please make your payment at the time of pick-up.
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