SORANO NEWS
【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.
*All prices include tax
| 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 |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
※Upgrade：1,650 yen (tax inclusive) per guest
1.「Chilled Summer Vegetable Udon Noodles」
2.「“TACHIHI NO SORA” Junmai Daiginjo Sake Lee Ice Cream」
Recommended
『Summer Supreme -Kiwami- KAISEKI course』 14,080 yen
と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 | Deep-fried Pike Conger and Green Yuzu Citrus, Honbinosugai Clam Salted Soup |
| 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 |
