SORANO NEWS
DAICHINO RESTAURANT ＆ SORANO ROOFTOP BAR Stay cool and enjoy good food with our new menus perfect for summer starting on June 1 (Saturday)
The SORANO HOTEL’s dining hall DAICHINO RESTAURANT and SORANO ROOFTOP BAR offer new menus perfect for summer starting on Saturday, June 1, 2024. Enjoy fresh, nutritious summer ingredients in a fun and tasty way!
DAICHINO RESTAURANT（Lobby floor）
<Lunch>
Lunch set menu 『SORANO Gozen』 3,850 yen（tax inclusive）
| Colorful Cool Flower Basket | Deep-fried Partner Farm Vegetables in Broth |
| Tofu in Broth with Itou Poultry Farm Eggs | |
| The Shimoda’s Pork Jambon Franc with Tachikawa Arugula | |
| Chilled Grated Tachikawa Tomato Soup | |
| Vegetable Sticks with Homemade Miso Mayonnaise | |
| Main choice | Please choose from the below; |
| 1. Tender-simmered “YAWARATON” Pork flavored with Soudabushi Salmon Flakes, Gingery Tomato Sauce garnishd with Arugula | |
| 2.Deep-fried “SHINGENDORI” Chicken Thigh with Summer Vegetables and Grated Daikon Radish Glaze, Sudachi Citrus | |
| 3. Seasonal Fish from Hasshinkai and Summer Vegetables steamed with Kombu Kelp and Sake, Pickled Apricot and Homemade Miso Sauce | |
| Soup | Green Maple Fu Wheat Gluten and Spaghetti Squash with Tachikawa Yuzu Citrus |
| Rice | SORANO Rice Grown in Mineral-rich Nasu Town, Pickled Vegetables |
※Optional menu: (Each +1,100 yen tax inclusive)
1. SIGNATURE DAICHINOSALAD <Lunch ver.>
It is a signature dish that represents our restaurant.
A plate that expresses how var ious vegetables grow from the ground.
Please enjoy plenty of vegetables with r ich color, texture and taste.
2.Dessert set
※After meal drink (coffee or tea) included.
Please choose from the below;
・“TACHIHI NO SORA”
Junmai Daiginjo Sake Lee Ice Cream
・Fluffy Shaved Ice Kyoto Ippodo Matcha
・”Anmitsu” made with Barley Shochu from Hachijojima, Tokyo
『SORANO Course』 6,050 yen（tax inclusive）
| SIGNATURE DAICHINOSALAD <Lunch ver.> | |
| Colorful Cool Flower Basket | Deep-fried Partner Farm Vegetables in Broth |
| Tofu in Broth with Itou Poultry Farm Eggs | |
| The Shimoda’s Pork Jambon Franc with Tachikawa Arugula | |
| Chilled Grated Tachikawa Tomato Soup | |
| Vegetable Sticks with Homemade Miso Mayonnaise | |
| Main choice | Please choose from the below; |
| 1. Tender-simmered “YAWARATON” Pork flavored with Soudabushi Salmon Flakes, Gingery Tomato Sauce garnishd with Arugula | |
| 2.Deep-fried “SHINGENDORI” Chicken Thigh with Summer Vegetables and Grated Daikon Radish Glaze, Sudachi Citrus | |
| 3. Seasonal Fish from Hasshinkai and Summer Vegetables steamed with Kombu Kelp and Sake, Pickled Apricot and Homemade Miso Sauce | |
| Soup | Green Maple Fu Wheat Gluten and Spaghetti Squash with Tachikawa Yuzu Citrus |
| Rice | SORANO Rice Grown in Mineral-rich Nasu Town, Pickled Vegetables |
| Deseert choice | Please choose from the below; |
| 1. “TACHIHI NO SORA” Junmai Daiginjo Sake Lee Ice Cream | |
| 2. Fluffy Shaved Ice Kyoto Ippodo Matcha | |
| 3. “Anmitsu” made with Barley Shochu from Hachijojima, Tokyo |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
<Dinner>
- 『Weekday-only Shared Platter Course (for parties of 2 or more)』 7,150 yen (tax inclusive) per guest
- 『Summer KAISEKI course』 ￥11,550 (tax inclusive)
- 『Summer Supreme -Kiwami- KAISEKI course』 ￥14,080 (tax inclusive)
- A la carte
『Weekday-only Shared Platter Course (for parties of 2 or more)』 7,150 yen (tax inclusive) per guest
Our luxurious yet affordable course of meat, fish, sashimi, fried foods, and vegetables can be shared by a party of two. An after-meal dessert and set drinks are optionally available. Please feel free to contact us if you would also like to add more people.
| Starter | “SHINGENDORI” Chicken Breast Ham with Assorted Vegetables, Soft-boiled Egg and Soy Milk Vinaigrette |
| Hassun | -Chilled Grated Manganji Pepper |
| -Eggplant a la Caviar with Angel Shrimp and Bonito Flakes | |
| -Assorted Sashimi of Torigai Heart Shell, Sarubougai Clam, Shimaaji White Trevally, Suzuki Seabass | |
| Fried food | Rosemary Fried Potatoes Featuring 500 Days Aged Hokkaido Potatoes |
| Meat | The Shimoda’s Pork Sparerib marinated in Soy Sauce Koji Rice Malt |
| Main | Japanese Stock-flavored Acqua Pazza with Seasonal Fish from Hasshinkai |
※Optional menu ： Each 1,650 yen (tax inclusive) per guest
1. 「Chilled Summer Vegetable Udon Noodles」
2.「“TACHIHI NO SORA” Junmai Daiginjo Sake Lee Ice Cream」
『Summer KAISEKI course』 11,550 yen (tax inclusive）
Our multicolored dinner course combining mouthwatering seafood and summer vegetables is sure to please your taste buds. We also recommend pairing this meal with crisp, cold sake.
| Starter | Shibetsu Octopus marinated with Perilla, Tosazu Gelée and Pickled Apricot Purée |
| Cold appetizer | Chilled Miwa Somen Noodles topped with Grated Yam, Green Yuzu Citrus |
| Hassun | Suzuki Seabass Carpaccio |
| Shimaaji White Trevally and Summer Vegetables pickled with Pickled Apricot and Tosazu Vinegar | |
| Tender-simmered Sazae Turban Shell dressed with Liver Soy Sauce | |
| Thin-cut Squid Perilla Genovese | |
| Simmered dish | Deep-fried Eggplant and Angel Shrimp in Sauce with Bonito Flakes and Ginger |
| Fish | Herb-fried Medai Butterfish with Tomato Sauce and Grilled Vegetables |
| Rice | Grilled SORANO Rice Ball with Young Ayu Sweetfish |
| Dessert | Fluffy Shaved Ice Kyoto Ippodo Matcha |
『Summer Supreme -Kiwami- KAISEKI course』 14,080 yen (tax inclusive)
Here is our course that places the utmost importance on the ingredients. This indescribably delicious venison dish features deer that feed on grapes growing in Yoichi, smoked with grape vines. Plan a special occasion or a small celebration, or entertain your guests with this incredible meal.
| Starter | Paradise Prawn and Broad Beans with “SHINGENDORI” Chicken Gelée flavored with Junkosho Pepper |
| Hot appetizer | Deep-fried Pike Conger and Green Yuzu Citrus, Honbinosugai Clam Salted Soup |
| Cold appetizer | Tartare of Summer Venison smoked with Yoichi Grape Branches, Early Summer Sprouts |
| Simmered dish | Grated Corn Soup flavored with Bonito Broth, Corn Chips |
| Fish | Chargrilled Suzuki Seabass fluffed up with Rice Oil Tokyo Tomato and Eggplant, Hatcho Miso Sauce sweetened with Port Wine, Fried Green Onion |
| Meat | Chargrilled Nasu Goto Farm “GOTOGYU” Beef scented with Firewood, Spaghetti Squash and Manganji Pepper, Okutama Wasabi |
| Rice | Grilled Rice Ball with Eel topped with Tokyo Sayama Tea |
| Dessert | “Anmitsu” made with Barley Shochu from Hachijojima, Tokyo |
A la carte
Savor each of our 30 menu items that draw out the goodness of the ingredients.
「Perilla-marinated Octopus from Shibetsu, Clear Tosazu Vinegar Gelée and Pickled Apricot Purée」1,540 yen(tax incl.）
「Japanese Stock-flavored Acqua Pazza with Seasonal Fish from Hasshinkai」
2,420 yen（tax incl.）
「Chargrilled Nasu Goto Farm “GOTOGYU” Beef scented with Firewood, Spaghetti Squash and Manganji Pepper, Okutama Wasabi」4,730 yen（tax incl.）
ROOFTOP BAR（11F）
Itarian course
Festa Italiana Estate 6,380 yen (tax inclusive）
From June 1, we will be offering our vibrant Italian course for lunch and dinner, featuring plenty of fresh summer ingredients. Also enjoy a seasonal cocktail with the scenic view beyond the Infinity Pool!
| Aperitivo | Corn and Shrimp Pizzetta with Avocado and Lemon Pesto |
| Antipasto | Smoked Greater Amberjack, Sauteed Anchovy Lettuce Wrap, Parsley Oil and Yogurt |
| Primo piatto | Chilled Cappellini with Tomato Sauce and Scallop garnished with Cheese Espuma |
| Carne | Roasted Lamb, Zucchini and Chorizo Spicy Sautée, Basil Balsamic Sauce |
| Dolce | Grapefruit Gelée and Lychee Mousse with Vanilla Ice Cream |
| Fair Trade Coffee or TWG Tea Selection |
Enjoy a non-alcoholic cocktail with your meal!
「SORANO Lemonade
Virgin Moscow Mule with ginger honey 」
1,100 yen (tax inclusive）
