SORANO NEWS
[New menus for winter starting on December 1 (Sunday)] DAICHINO RESTAURANT ＆ SORANO ROOFTOP BAR
The SORANO HOTEL’s dining hall DAICHINO RESTAURANT and SORANO ROOFTOP BAR offer new menus perfect for winter starting on Sunday, December 1.
*A special menu will be available during the Christmas and New Year holidays.
*All prices are tax included
*All pictures shown are for illustrative purposes only.
DAICHINO RESTAURANT（Lobby floor）
Lunch
Lunch set menu『SORANO Gozen』 3,850 yen
Our affordable lunch set gives you a choice of main dish served with satisfyingly delicious Tachikawa-grown ingredients.
| Flower Basket | Vegetable Sticks with Homemade Miso Mayonnaise |
| Egg Tofu Made with Itou Poultry Farm Eggs, Silkie Chicken Glaze | |
| Grated Local Cauliflower | |
| Yellowtail and Ripened Potato Croquette with Tomato Sauce | |
| SORANO Monaka with “YAWARATON” Pork Rillette Sandwiched in Wafers, Flavored with Vegetables Pickled in Sake Lees and Hatcho Miso | |
| Main choice | Please choose from the below; |
| 1. Grilled “SHINGENDORI” Chicken Marinated in Homemade Rice Malt Steamed and Simmered Tachikawa-Grown Napa Cabbage and Bacon | |
| 2.Winter Fish in Season from Hashinkai, Grated Daikon Radish Glaze “TACHIHI NO SORA” Sake Lees Cream | |
| 3. Tender-Simmered Tachikawa-Brand “YAWARATON” Pork, Winter Vegetable Pot-au-feu with Japanese Flavors | |
| 4.Nasu Goto Farm “GOTOGYU” Beef Japanese-Style Hamburger Steak with Awaji Crop Onion Sauce (Upgrade ＋1,650 yen） | |
| Soup | Turnip and Mitsuba Parsley Soup |
| Rice | SORANO Rice Grown in Mineral -Rich Nasu Town, Pickled Vegetables |
※Optional menu: (Each +1,100 yen)
SIGNATURE DAICHINOSALAD
It is a signature dish that represents our restaurant.
A plate that expresses how various vegetables grow from the ground.
Please enjoy plenty of vegetables with rich color, texture and taste.
Dessert set
※After meal drink included.
Vegetable and Fruit Seasonal Frozen Dessert
『SORANO Course』6,050 yen
| Signature | DAICHINO SALAD <Lunch ver.> |
| Flower Basket | Vegetable Sticks with Homemade Miso Mayonnaise |
| Egg Tofu Made with Itou Poultry Farm Eggs, Silkie Chicken Glaze | |
| Grated Local Cauliflower | |
| Yellowtail and Ripened Potato Croquette with Tomato Sauce | |
| SORANO Monaka with “YAWARATON” Pork Rillette Sandwiched in Wafers, Flavored with Vegetables Pickled in Sake Lees and Hatcho Miso | |
| Main choice | Please choose from the below; |
| 1. Grilled “SHINGENDORI” Chicken Marinated in Homemade Rice Malt Steamed and Simmered Tachikawa-Grown Napa Cabbage and Bacon | |
| 2. Winter Fish in Season from Hashinkai, Grated Daikon Radish Glaze “TACHIHI NO SORA” Sake Lees Cream | |
| 3. Tender-Simmered Tachikawa-Brand “YAWARATON” Pork, Winter Vegetable Pot-au-feu with Japanese Flavors | |
| 4.Nasu Goto Farm “GOTOGYU” Beef Japanese-Style Hamburger Steak with Awaji Crop Onion Sauce (Upgrade ＋1,650 yen） | |
| Soup | Turnip and Mitsuba Parsley Soup |
| Rice | SORANO Rice Grown in Mineral -Rich Nasu Town, Pickled Vegetables |
| Deseert choice | Vegetable and Fruit Seasonal Frozen Dessert *After meal drink (coffee or tea) included. |
| Baked Jonathan Apple, Soy Pulp and SORANO R ice Crumble Wasanbon Ice Cream, Rum Caramel Sauce（Upgrade ＋550 yen） |
Dinner
- Shared Platter Course (for parties of 2 or more)
- KAISEKI course
- Supreme -Kiwami- KAISEKI course
- A la carte
Shared Platter Course (for parties of 2 or more)』 7,150 yen per guest
Shared Platter Course start on Saturdays, Sundays, and holidays! Our luxurious yet affordable course of meat, fish, hassun, 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 Topped with Hot Spring Egg and Soy Milk Vinaigrette |
| Hassun | Binchotan Chargrilled Sawara Mackerel, Scallop, Cuttlef ish |
| Grated Local Cauliflower | |
| Wild Yellowtail Brandade Croquette | |
| Fried food | Fried Potatoes Featur ing 500 Days Aged Hokkaido Potatoes |
| Fish | Japanese Stock-Flavored Acqua Pazza with Seasonal Fish from Hasshinkai |
| Meat | The Shimoda’s Pork Spareribs Marinated in Akiruno Kikkogo Soy Sauce |
Optional menu ：
Each 1,650 yen per guest
- “GOTOGYU” Beef Rib Eye Udon with Dipping Sauce
- Seasonal Homemade Frozen Dessert
KAISEKI course 11,550 yen
Our multicolored dinner course combining mouthwatering seafood and winter vegetables is sure to please your taste buds. We also recommend pairing this meal with crisp, cold sake.
| Soup | “SHINGENDORI ” Chicken Meatball, Lobster and Bonito Broth A touch of Tarragon |
| Appetizer | Chrysanthemum-Shaped Turnip with Japanese Dashi Stock and Grated Chrysanthemum Leaf |
| Hassun | Sake-Steamed Cod Milt, Grated Daikon Radish with Homemade Apricot |
| Hokkaido Scallop and Buntan Citrus Carpaccio with Olive Soy Sauce Powder | |
| Tosa Binchotan Chargrilled Sawara Mackerel with Crispy Scales, Yuzu Citrus Soy Sauce | |
| Angel Shrimp Sashimi with Pureed Chrysanthemum Greens | |
| Vegetable | Hokkaido Gekko Lily Bulb Tempura Scented with Black Truffles and Bonito |
| Fish | Wild Yellowtail Basted with Sauce, Savory Winter Daikon Radish and Thyme Powder Kikkogo Soy Sauce and Noilly Sauce |
| Rice | Hokkaido King Crab Glaze over Rice with Salted Salmon Roe |
| Dessert | Vegetable and Fruit Seasonal Frozen Dessert |
Supreme -Kiwami- KAISEKI course 14,080 yen
Here is our course that places the utmost importance on the ingredients. Plan a special occasion or a small celebration, or entertain your guests with this incredible meal.
| Starter | Hokkaido Hokki Surf Clam and Scallop Prepared in Two Ways Pureed Chrysanthemum Greens Scented with Lemon |
| Appetizer | Winter DAICHINO SALAD |
| Soup | Rich “TAMAGOKORO” Egg Dumpling Hokkaido Shibetsu King Crab with Grated Daikon Radish |
| Simmered dish | Wild Yellowtail Marinated in White Wine Vinegar Kumamoto-Grown Satsuma Mandarin Sauce |
| Fried food | Grilled Cod Milt with Tachikawa-Grown Leek Puree, Yuzu Citrus, and Daikon Radish |
| Fish | Chargrilled Harvestfish with Savory Shiitake Hi rame Flatf ish Poached in Clam Broth Nasu-Picked Mushroom and Saffron Sauce Topped with Kintoki Carrot Fritters |
| Meat | Straw-Grilled “GOTOGYU” Beef Sirloin, Potatoes Flavored with Bonito Flakes Homemade Hishio Paste and Madeira Sauce Adorned with Ome-Grown Kale |
| Dessert | Baked Jonathan Apple, Soy Pulp and SORANO Rice Crumble Wasanbon Ice Cream, Rum Caramel Sauce |
A la carte
Savor each of our 30 menu items that draw out the goodness of the ingredients.
Chef ’s Selection of Six Var ieties of Assorted Sashimi ( Serves 2 and up)（5,720 yen）
Roasted Hokkaido Yoichi Venison, Arugula Flavored
with Red Wine Vinegar and “Junkosho” Salted Fresh Pepper (4,180 yen)
Three Items from the Chef’s Selections
(2,200 yen)
ROOFTOP BAR（11F）
Italian course
Festa Italiana INVERNO 6,380 yen
From December 1, we will be offering our vibrant Italian course for lunch and dinner, featuring plenty of fresh winter ingredients. Also enjoy a seasonal cocktail with the scenic view beyond the Infinity Pool!
| Aperitivo | Hachis Parmentier Wrapped with Brick Pastry |
| Antipasto | Scallop Ceviche and Daikon Radish Salad with Orange Foam |
| Pasta | Cauliflower Cream Linguine with Shrimp and Homemade Pancetta |
| Carne | Roasted Beef Skir t Steak, Sherry Vinegar Sauce, Pureed Seasonal Vegetables and Caramelized Burdock |
| Dolce | Winter Fruits and Diplomat Cream Tart with Vanilla Ice Cream |
| Coffee or Tea | Fair Trade Coffee or TWG Tea Selection |
Option : Wine Paring (4,620 yen)
A wine pairing with a choice of three wines
from the paring list to go with your meal.
