SORANO NEWS
A cool summer feast – our new menus at Daichino Restaurant & Rooftop Bar (from 6/1)
The SORANO HOTEL’s dining hall DAICHINO RESTAURANT and SORANO ROOFTOP BAR offer new menus perfect for summer starting on Sunday, June 1.
*All prices are tax included.
*All pictures shown are for illustrative purposes only.
DAICHINO RESTAURANT（Lobby floor）
Lunch time
Lunch set menu『SORANO Gozen』 3,850 yen
Our affordable lunch set features a choice of main dish and showcases the rich flavors of locally sourced ingredients from the Tama area.
| ＜Menu＞ | |
| Vibrant Meal of Tama | Deep Fried Eggplant with Dashi Stock |
| Fujisan Salmon with Yuzu Pepper Tapenade | |
| Chilled “MUSASHINO-AN” Yuba and Summer Vegetables with Okutama Wasabi | |
| Carrot and Potato Marinated in White Wine Vinegar | |
| The Shimodas’ Pork Bacon Dressed with Goya Bitter Melon | |
| Chilled Grated Summer Corn Soup | |
| Shibetsu-Grown Scallop Carpaccio Scented with Japan-Grown Lemon | |
| Main | Main choice Please choose from the below; |
| 1. The Shimodas’ Seared Pork Loin with Spicy Savory Miso and Mineral Vegetables | |
| 2. Grilled “SHINGENDORI” Chicken with Perilla and Rice Malt Soy Sauce | |
| 3. Fresh Fish from Shibetsu, Hokkaido with Clam Tomato Sauce | |
| 4. Nasu Goto Farm “GOTOGYU” Beef Japanese-Style Hamburger Steak with Awaji Crop Onion Sauce (Upgrade ＋1,650 yen） | |
| Soup | Kombu Kelp and Bonito Flake Broth with Seasonal Vegetables |
| Rice | SORANO Rice Grown in Mineral-R ich Nasu Town, Pickled Vegetables |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
Optional menu: (Each +1,100 yen)
DAICHINO SALAD 2025 Summer Ver.
DAICHINO RESTAURANT’s signature dish is an expression of how various crops grow on the land.
Enjoy a bounty of vegetables rich in color, texture, and flavor.
Dessert set *After meal drink included.
Choice of Ice Cream
or
Anmitsu Terrine ~ Wasanbon Ice Cream and Baked Yatsuhashi Cinnamon Cookie ~ (Upgrade ＋550 yen）
『SORANO Course』 6,050 yen
The SORANO Gozen accompanied by salad and a dessert set in our course-style lunch menu.
| ＜Menu＞ | |
| Salad | DA ICHINO SALAD Lunch Ver. |
| Vibrant Meal of Tama | Deep Fried Eggplant with Dashi Stock |
| Fujisan Salmon with Yuzu Pepper Tapenade | |
| Chilled “MUSASHINO-AN” Yuba and Summer Vegetables with Okutama Wasabi | |
| Carrot and Potato Marinated in White Wine Vinegar | |
| The Shimodas’ Pork Bacon Dressed with Goya Bitter Melon | |
| Chilled Grated Summer Corn Soup | |
| Shibetsu-Grown Scallop Carpaccio Scented with Japan-Grown Lemon | |
| Main | Main choice Please choose from the below; |
| 1. The Shimodas’ Seared Pork Loin with Spicy Savory Miso and Mineral Vegetables | |
| 2. Grilled “SHINGENDORI” Chicken with Perilla and Rice Malt Soy Sauce | |
| 3. Fresh Fish from Shibetsu, Hokkaido with Clam Tomato Sauce | |
| 4. Nasu Goto Farm “GOTOGYU” Beef Japanese-Style Hamburger Steak with Awaji Crop Onion Sauce (Upgrade ＋1,650 yen） | |
| Soup | Kombu Kelp and Bonito Flake Broth with Seasonal Vegetables |
| Rice | SORANO Rice Grown in Mineral-R ich Nasu Town, Pickled Vegetables |
| Dessert | – Choice of Ice Cream *After meal drink included. |
| – (Upgrade ＋550 yen） Anmitsu Terrine ~ Wasanbon Ice Cream and Baked Yatsuhashi Cinnamon Cookie ~ |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
Dinner time
- 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
Families are welcome also on weekends and holidays! Our affordable dinner course is for parties of two or more. A main dish and after-meal dessert are available as options.
| Starter | “SHINGENDORI” Chicken Breast Ham with Assorted Vegetables Topped with Hot Spring Egg and Soy Milk Vinaigrette |
| Hassun | – White Trevally Scented with Japanese Leek Sesame Oil |
| – Fujisan Salmon with Yuzu Pepper Tapenade | |
| – Cuttlefish Dressed with Sayama Tea Genovese | |
| – Pike Conger Marinated with Spicy Vinegar Sauce | |
| – Chilled Grated Summer Corn Soup | |
| Fried food | Fried Potatoes Featur ing 500 Days Aged Hokkaido Potatoes |
| Fish | Fresh Fish from Shibetsu, Hokkaido with Clam Tomato Sauce |
| Meat | The Shimoda’s Pork Spareribs Marinated in Akiruno Kikkogo Soy Sauce |
| Updrade | Main＆Dessert (Additional fee of 1,650 yen (tax inclusive) per guest) |
| – Cold “GOTO-UDON” Homemade Miso Sesame Soup | |
| – Ujikintoki Shaved Ice~ Matcha Syrup and Plump Adzuki Beans ~ |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
『KAISEKI course』 11,550 yen
Our vibrant dinner course abounds in delicious seafood and summer vegetables. We also recommend pairings to bring out the flavors of the ingredients.
| ＜Menu＞ | |
| Starter | Octopus and Summer Vegetables with Lime Fish Sauce and Raw Peppercorn |
| Soup | Soy Milk and New Crop Potato Soup with Japan-Grown Mussels |
| Hassun | – White Trevally Scented with Japanese Leek Sesame Oil |
| – Fujisan Salmon with Yuzu Pepper Tapenade | |
| – Cuttlefish Dressed with Sayama Tea Genovese | |
| – Soft-Simmered Turban Shell Topped with Liver Soy Sauce | |
| Vegetable | Angel Shrimp and Deep-Fried Eggplant in Broth with Bonito Flakes from Kagoshima |
| Fish | Oil-Fried Japanese Butterfish and Parsley Fish Stock Sauce |
| Rice | Iron-Grilled SORANO Rice Ball with Corn and “YAWARATON” Pork Savory Glaze |
| Dessert | Kumamoto-Grown Higo Green Melon Mini Parfait |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
Sorano Hotel 5th Anniversary Limited Restaurant Menu (June 1 to 30)
5th Anniversary Appreciation Kaiseki with a Glass of Champagne 14,080 yen
To celebrate the Sorano Hotel’s 5th anniversary, we are offering a complimentary glass of Taittinger champagne with all Kiwami Kaiseki courses from June 1 to 30. Our course menu featuring the finest ingredients is recommended for special occasions, small celebrations, and business entertainment.
| ＜Menu＞ | A Toast with a Glass of Champagne (June 1 to 30 only) |
| Starter | Tachikawa Tomato Gazpacho with Seared Scallop |
| Appetizer | Summer Evening Daichino Salad |
| Soup | Ezo Abalone and Angel Shrimp Somen Noodles with Silkie Chicken Herbal Soup |
| Sashimi | Parboiled Pike Conger with Tachihi No Sora Iri-Zake Gelee |
| Main | “GOTOGYU” Beef Rib Eye and Deep-fried Eggplant in Broth with Green Yuzu |
| Fish | Fluffy Herb-flavored Seabass with Aosa Seaweed Soy Milk Sauce |
| Meat | Bamboo Grass-grilled Alpine Venison Grilled Summer Vegetables and Watercress and Celery dressed with Red Wine Vinegar |
| Dessert | Anmitsu Terrine ~ Wasanbon Ice Cream and Baked Yatsuhashi Cinnamon Cookie ~ |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
Summer A la carte
Choose from roughly 30 a la carte menu items. Enjoy each dish that makes the most of our delicious ingredients.
Three Kinds Appetizer（1,980 yen）
Summer Vegetable Tempura with Seaweed Salt（1,980 yen）
Fluffy Herb-Flavored Seabass with Aosa Seaweed Soy Milk Sauce（2,860 yen）
Chargrilled “GOTOGYU” Beef Sirloin with Seasonal Vegetables and Rice Malt Soy Sauce, Okutama Wasabi（4,730 yen）
Iron-Grilled SORANO Rice Ball with Corn and “YAWARATON” Pork Savory Glaze（2,530 yen）
Kumamoto-Grown Higo Green Melon Mini Parfaiz（1,430 yen）
Anmitsu Terrine ~ Wasanbon Ice Cream and Baked Yatsuhashi Cinnamon Cookie ~（1,650 yen）
ROOFTOP BAR（11F）
Lunch time
Italian lunch course
Festa Italiana – Estate - 6,380 yen
Our summer Italian course is available starting on Sunday, June 1. This refreshing course, with the main dish of roasted lamb along with summer vegetables and chilled pasta is offered for both lunch and dinner. Spend time in luxury while admiring the view beyond the infinity pool.
| 〈MENU〉 | |
| Aperitivo | Edamame and Caramelized Onion Wrapped in Cheese Pate Brick |
| Antipasto | Smoked Bonito and Summer Vegetable a la Gazpacho |
| Primo piatto | Chilled Corn Capellini with Shrimp and Prosciutto |
| Carne | Roasted Lamb with Spiced Steamed Leek and Balsamic Sauce |
| Dolce | Mango and Pineapple, Yogurt Mousse Fiore |
| Coffee or Tea | Fair Trade Coffee or TWG Tea Select ion |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
Option : Wine Paring (4,620 yen)
Enjoy a pairing set featuring your choice of three wines from our curated pairing list, thoughtfully matched to complement each dish. Non-alcoholic options are also available.
Dinner time
Italian Dinner Course
5th Anniversary Special Italian Course with a Glass of Champagne 11,000 yen
To commemorate our 5th anniversary, the Sorano Hotel is offering a glass of Taittinger champagne with our Italian Dinner Course from June 1 to 30. We also offer non-alcoholic options. Enjoy a toast with a drink on the house.。
| 〈MENU〉 | |
| Aperitivo | Edamame and Caramelized Onion Wrapped in Cheese Pate Brick |
| Antipasto | Smoked Bonito and Summer Vegetable a la Gazpacho |
| Primo piatto | Chilled Corn Capellini with Shrimp and Prosciutto |
| Pesce | Salmon Mi Cuit with White Wine Sauce |
| Carne | Roasted Lamb with Spiced Steamed Leek and Balsamic Sauce |
| Dolce | Mango and Pineapple, Yogurt Mousse Fiore |
| Coffee or Tea | Fair Trade Coffee or TWG Tea Select ion |
