SORANO NEWS
Taste of Winter – our new menus at DAICHINO RESTAURANT & SORANO ROOFTOP BAR（from 12/1）
Starting on December 1 (Monday), 2025, the SORANO HOTEL’s DAICHINO RESTAURANT and SORANO ROOFTOP BAR present new menus for savoring the bountiful flavors of winter.
※From Friday, December 19, 2025, to Thursday, December 25, 2025, we will have special Christmas hours.
For details, please see here.
※From Wednesday, December 31, 2025, to Sunday, January 4, 2026, we will have special year-end and New Year’s hours.
For details, please see here.
*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 | Colorful Vegetable Garden |
| Three Side Dishes | |
| Seasonal Sashimi | |
| Homemade Miso Tamari (Umami Extract) | |
| Main | Main choice Please choose from the below; |
| 1.Herb-crusted Fresh Fish from Hokkaido with Homemade Tartar Sauce | |
| 2.SHINGENDORI Chicken Hot Pot with Chili Vinegar and Homemade Doubanjiang Bean Sauce | |
| 3.The Shimoda’s Pork Boston Butt with Burnt Soy Sauce and Winter Vegetables | |
| 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 | SORANO 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）
Winter Japanese Amberjack Concasse wrapped in Yuzu Citrus-flavored Daikon Radish with ”Tachihi No Sora” Sake Lee Sauce
This dish combines winter’s bounty, featuring cold-water yellowtail paired with daikon radish infused with yuzu citrus.
Enjoy the sophisticated flavor transformation with Tachihi no Sora sake lees cream.
Dessert set *After meal drink included.
Choice of Ice Cream
or
Amichan Farm Strawberry and Edible Flower with SORANO Rice and Two-rowed Barley Cookie Cream Puff（Upgrade ＋550 yen）
『SORANO Course』 6,380 yen
The SORANO Gozen accompanied by salad and a dessert set in our course-style lunch menu.
*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)』 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 and Soft-boiled Egg Salad with Rice Bran Galette |
| Hassun | Three Striped Rockfish with Peppery Chrysanthemum Green Sauce |
| Seared Okibora Mullet | |
| Chum Salmon Sashimi | |
| Whelk Confit scented with Ginger Koji Malt | |
| Vinegared Kelp | |
| Fried food | Fried Potatoes Featuring 500 Days Aged Hokkaido Potatoes |
| Fish | Herb-crusted Fresh Fish from Hokkaido with Homemade Tartar and Pickled Shallot Sauce |
| Meat | The Shimoda’s Pork Boston Butt with Burnt Soy Sauce and Winter Vegetables |
| Upgrade | Main＆Dessert (Additional fee of 1,650 yen per guest) |
| Goshima Udon with “GOTOGYU” Beef Meatballs and Generous Ginger Topping | |
| Sorbet of Toki Apples from Our Orchard |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
『DAICHINO Course』13,200yen~
The chef’s signature “DAICHINO Course” is a recommended menu item that fully showcases winter ingredients.
For the main dish, you may choose between a fish or meat option. Savor the bounty of the sea, the flavors of the mountains, and the rich taste of meat dishes to your heart’s content.
After your meal, we offer Cookie Cream Puff made with Tachikawa-grown strawberries and Nijo barley.
| ＜Menu＞ | |
| Starter | Deep-fried Kajika Sculpin from Shibetsu wrapped with Kadayif |
| Appetizer | Winter Vegetable Salad |
| Soup | Silkie Chicken Meatball with Grated Lily Bulb scented with Truffles |
| Hassun | Three Striped Rockfish with Peppery Chrysanthemum Green Sauce |
| Kinukatsugi Taro | |
| Chilled Steamed Turnip | |
| Whelk Confit scented with Ginger Koji Malt | |
| King Crab dressed with Moromi Malt | |
| Slightly Tangy “SHINGENDORI” Chicken wrapped with Spring Pancake | |
| 〇Fish | Sauce-grilled Hokkaido Yellowtail Amberjack with Savory Simmered Daikon Radish |
| ■Meat | Chargrilled Southern Alps Venison with Yamanashi Wine Sauce and Seasonal Fruit |
| Rice | Snow Crab Rice Porridge served in an Iron Pot with Six Condiments |
| Dessert | Amichan Farm Strawberry and Edible Flower with SORANO Rice and Two-rowed Barley Cookie Cream Puff |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
Winter A la carte
Choose from roughly 30 a la carte menu items. Enjoy each dish that makes the most of our delicious ingredients.
Akiruno Kikkogo Soy Sauce ￥2,640
SORANO ROOFTOP BAR（11F）
Our Italian course featuring abundant winter ingredients will be available starting Monday, December 1st.
Enjoy winter-inspired dishes like roasted venison and a dessert pairing pears with black tea. Our Amatriciana features crisp lotus root for a satisfying crunch, and is designed to be enjoyed twice with an egg espuma.
Savor an elegant moment while gazing at the clear winter sky.
Italian lunch course
Festa Italiana – Inverno - ￥6,380
| ＜MENU＞ | |
| Aperitivo | Squid Rice Croquette with Black with Aroma of the Sea |
| Antipasto | Marinated Winter Yellowtail and Daikon Radish with Citrus Accent |
| Primo piatto | Lotus Root and Homemade Pancetta Amatriciana with Egg Espuma |
| Carne | Roasted Venison with Rich Madeira and Champignon Sauce |
| Dolce | Gateau Chocolat and Black Tea Mousse with Pear Compote and Raspberry Sauce |
| 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 – Inverno - ￥9,900
| ＜MENU＞ | |
| Aperitivo | Squid Rice Croquette with Black with Aroma of the Sea |
| Antipasto | Marinated Winter Yellowtail and Daikon Radish with Citrus Accent |
| Primo piatto | Lotus Root and Homemade Pancetta Amatriciana with Egg Espuma |
| Pesce | Cod Meunière and Winter Cabbage scented with Burnt Butter |
| Carne | Roasted Venison with Rich Madeira and Champignon Sauce |
| Dolce | Gateau Chocolat and Black Tea Mousse with Pear Compote and Raspberry Sauce |
| Piccolo Dolce | Small Sweets |
| Coffee or Tea | Fair Trade Coffee or TWG Tea Selection |
