SORANO NEWS
Taste of Autumn-our new menus at Daichino Restaurant & Rooftop Bar（from 9/1）
Starting on September 1 (Monday), 2025, the Sorano Hotel’s Daichino Restaurant and Rooftop Bar present new menus for savoring the bountiful flavors of autumn.
*All prices are tax included.
*All pictures shown are for illustrative purposes only.
DAICHINO RESTAURANT（Lobby floor）
Lunch time
Lunch set menu『SORANO Gozen』 4,180 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 | DAICHINO SALAD |
| Shine Muscat dressed with Cheese | |
| Savory Steamed “TAMAGOKORO” Egg Custard topped with Mushroom Glaze | |
| Sashimi in Season / Soy Sauce with Sorano Rice Malt | |
| Main | Main choice Please choose from the below; |
| 1.Grilled Fresh Fish from Hokkaido’s Shibetsu, Cream Sauce and Nuts | |
| 2.”YAWARATON” Pork Belly cooked with Savory Salt, Hatcho Miso Sauce and Condiments with Rice Malt | |
| 3.Deep-fried “SHINGENDORI” Chicken Thigh with Rice Flour Batter, Homemade Green Onion Salt Sauce | |
| 4. Nasu Goto Farm “GOTOGYU” Beef Japanese-Style Hamburger Steak with Awaji Crop Onion Sauce (Upgrade ＋1,650 yen） | |
| Soup | Wild Makombu Kelp and Ibusuki Bonito Flake Broth with Vegetables in Season |
| Rice | Japan-Grown Rice, Pickled Vegetables |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
Optional menu:（Each +1,100 yen）
Japan Alps-grown Honshu Sika Venison Tartare with Seaweed Chips
Enjoy tartare of mildly-scented and flavored Honshu venison, together with seaweed with a distinct aroma and taste.
Dessert set *After meal drink included.
Choice of Ice Cream
or
Two-rowed Barley and Salted Rice Malt Yogurt Tiramisu（Upgrade ＋550 yen）
『SORANO Course』 ￥6,380
The SORANO Gozen accompanied by salad and a dessert set in our course-style lunch menu.
Limited to 20 servings on weekdays『Health and Beauty Fermented Food Meal』 3,300yen
Inspired by Health x Fermentation, our new menu starting on September 1 is a 12-dish Gozen-style lunch set featuring homemade condiments.
| ＜Menu＞ |
| Shredded Persimmon and Carrot Salad |
| Omelet filled with Seasonal Vegetables, Fermented Ketchup |
| Fermented Red Cabbage flavored with Caraway |
| Fluffly Sesame Kabocha Squash dressed with Homemade Fermented Chili Bean Paste |
| Autumn Sea Bream marinated in Kombu Kelp |
| Komatsuna Mustard Spinach dressed with Homemade Pickled Apricot |
| Simmered Beef flavored with Soy Sauce with Rice Malt |
| Burdock stir-fried with Salted Rice Malt |
| Pork Liver simmered with Ginger Rice Malt |
| Wild Makombu Kelp and Ibusuki Bonito Flake Broth with Vegetables in Season |
| Rice Ball grilled with Homemade Miso |
| Sweet Potato candied with Amazake Rice Drink |
| Salted Rice Malt Yogurt, Tenjo Mirin and Tachihi No Sora Syrup, Seasonal Fruit Compote |
| Silkie Chicken Soup flavored with Ginger Rice Malt |
Dinner time
『Shared Platter Course (for parties of 2 or more)』 8,250 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 | Seared Tairagi Fan Shell |
| Autumn Sea Bream | |
| Horse Mackerel | |
| Blanched Splendid Alfonsino | |
| Grilled Octopus and Salted Salmon Roe | |
| Fried food | Fried Potatoes Featur ing 500 Days Aged Hokkaido Potatoes |
| Fish | Grilled Fresh Fish from Hokkaido’s Shibetsu, Cream Sauce and Nuts |
| Meat | “The Shimoda’s Pork Spareribs Marinated in Akiruno Kikkogo Soy Sauce” |
| Upgrade | Main＆Dessert (Additional fee of 1,650 yen (tax inclusive) per guest) |
| Goto Udon with Grated Yam and Sudachi Citrus | |
| Tachihi No Sora Sake Lees Ice Cream with Yoichi Cherry |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
『DAICHINO Course』 13,200yen~
DAICHINO Course starting this month is a prix-fixe menu offering a selection of fish and meat dishes. Choose generously or just your favorite ingredients, whatever is best for you.
| ＜Menu＞ | |
| Starter | Nasu-grown Eel Tartare topped with River Seaweed Chips |
| Appetizer | Salad of Autumn Bounties |
| Soup | Japanese Alps Wild Boar Wrap with Chrysanthemum |
| Hassun | Herbs wrapped in Autumn Bonito |
| Oil-simmered Pacific Saury with Pureed Kale | |
| Salted Salmon Roe from Shibetsu Town | |
| Deep-fried Angel Shrimp | |
| Cuttlefish with Field Caviar Fish Sauce | |
| Chilled Cherry Tomato with Bonito Broth | |
| 〇Fish | Autumn Sea Bream cooked with Clam Broth, Saffron Sauce and Duxelle |
| ■Meat | Bushu Duck grilled with Sansho Pepper, Daitokuji Natto and Fig Sauce, Dijon Mustard |
| Rice | Japan-grown Rice Ball grilled in an Iron Pot, Ginkgo and “SHINGENDORI” Chicken Broth Glaze |
| Dessert | Two-rowed Barley and Salted Rice Malt Yogurt Tiramisu |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
Autumn 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）
Autumn Vegetable Tempura with Seaweed Salt（1,980 yen）
Seared Splendid Alfonsino with Broth and Matsutake Mushroom Sauce（3,960 yen）
Bushu Duck grilled with Sansho Pepper, Daitokuji Natto and Fig Sauce, Dijon Mustard （4,180 yen）
Silkie Chicken and Itou Poultry Farm Egg Rice Bowl,Homemade Miso Soup, Pickled Vegetables（2,750 yen）
Sweet Potato Basque Cheesecake （1,650 yen）
Two-rowed Barley and Salted Rice Malt Yogurt Tiramisu （1,650 yen）
ROOFTOP BAR（11F）
Our Autumn Italian Course is available from September 1 (Monday). This course, packed with autumn delicacies including a main dish of roast duck, fish with mushrooms, and dessert featuring persimmon, is offered for lunch and dinner. Revel in a luxurious meal while gazing at the scenery beyond our infinity pool.
Italian lunch course
Festa Italiana – Autunno - 6,380 yen
| 〈MENU〉 | |
| Aperitivo | Hokkaido Scallop and Cauliflower Tartlet |
| Antipasto | Marinated Salmon and Roe with Yuzu Citrus Oil |
| Primo piatto | Homemade Salciccia and Burdock Aglio e Olio |
| Carne | Roasted Duch with Sherry Sauce and Sansho Pepper |
| Dolce | Persimmon Chiboust, Autumn Harvest |
| Coffee or Tea | Fair Trade Coffee or TWG Tea Selection |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
Italian dinner course
Festa Italiana – Autunno - ￥9,900
| 〈MENU〉 | |
| Aperitivo | Hokkaido Scallop and Cauliflower Tartlet |
| Antipasto | Marinated Salmon and Roe with Yuzu Citrus Oil |
| Primo piatto | Homemade Salciccia and Burdock Aglio e Olio |
| Pesce | Seared Spanish Mackerel, Mushroom Nage |
| Carne | Roasted Duch with Sherry Sauce and Sansho Pepper |
| Dolce | Persimmon Chiboust, Autumn Harvest |
| Piccolo Dolce | Small sweets |
| Coffee or Tea | Fair Trade Coffee or TWG Tea Selection |
