SORANO NEWS
Taste of Spring – our new menus at DAICHINO RESTAURANT & SORANO ROOFTOP BAR（from 3/1）
Starting on March 1 (Sunday), 2026, the SORANO HOTEL’s DAICHINO RESTAURANT and SORANO ROOFTOP BAR present new menus for savoring the bountiful flavors of spring.
*From Wednesday, April 29, 2026, to Wednesday , May 6, 2026, we will have special operating hours.
*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＞ | |
| Appetizer | Seasonal Vegetable Terrine |
| Selectable Main Plate | Soy Pulp Salad |
| Radish Cake with a lightly thickened Egg Sauce | |
| Simmerd Octopus | |
| Main choice Please choose from the below; | |
| 1.Hokkaido Shibetsu fish and Asari Clam Steamed with Spring Cabbage | |
| 2.Sesami-Grilled “SHINGENDORI” Chicken with Vegetable Tempura | |
| 3.”SHIMODA” Local Pork Loin with Onion-Mustard Sauce and Sakura Salt | |
| 4. Nasu Goto Farm “GOTOGYU” Beef Japanese-Style Hamburger Steak with Awaji Crop Onion Sauce (Upgrade ＋1,650 yen） | |
| Soup | Bamboo shoot and Fuki Hot pot with Kinome |
| Rice | Steamed Rice |
| Dessert | House-made Sorbet |
『SORANO Course』 6,380 yen
This spring, we are relaunching our lunchtime-only SORANO Course perfect for anniversaries and other special occasions.
| ＜Menu＞ | |
| Starter | Seasonal Vegetable Terrine |
| Vibrant Plate | Assorted Sashimi |
| Soy Pulp Salad | |
| Onion Potage, Saikyo Miso- Style | |
| Simmerd Octopus | |
| Century Egg Tofu | |
| Radish Cake with a lightly thickened Egg Sauce | |
| Soup | Charcoal-Grilled Bamboo Shoot and Hamaguri Clam with Fava beans, Scented with Kinome |
| Fish | Charcoal-Grilled Sea bream with Sakura Shrimp oil and Turnip Puree |
| ≪Meat | Braised Beef Cheek with Chrysanthemum Greens and SODA-KATSUOBUSHI sauce (Upgrade ＋2,200 yen）≫ |
| Rice | Conger Eel Masu-Sushi |
| Dessert | House-made Sorbet |
Post-meal Dessert
Sakura Basque Cheesecake
‣ If you order the SORANO Gozen:
Add a drink for +660 yen (tax inclusive). Upgrade your drink and dessert for +1,320 yen (tax inclusive).
‣ If you order the SORANO Course: Upgrade your dessert for +660 yen (tax inclusive).
Weekday-only Oju Box Lunch from 2,530 yen
We offer a weekday-only oju box lunch perfect for a wide range of occasions, from business to meals with friends.
| Time | 11:00～14:00 |
| Price | ・Chirashi Sushi Set ￥ 2,530 ・Tempura Rice Set ￥ 2,530 ・Pork Cutlet Rice Set ￥ 2,530 ・Steak Rice Bowl ￥ 5,500 |
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 | Sansho-Spiced Chicken Ham Salad with Soy milk-Koji Dressing |
| Sashimi | Seasonal Assorted Sashimi |
| Fried food | Aged Potato Fries with Parmigiano Reggiano |
| Fish | Kombu-Sake Steamed Spring Sea bream with Asari Clam and Cabbage Wrapped in Cherry Leaves |
| Meat | “SHIMODA” Local Pork Spare Ribs with Grilled Vegetable |
| Upgrade | Main＆Dessert (Additional fee of 1,650 yen per guest) |
| Kisoba Noodles from “SUMIYA” Akiruno, with Vegetable Tempura | |
| House-made Sorbet |
*Ingredient production areas and menu contents may change depending on the purchase situation on the day.
『DAICHINO Course』13,200yen~
Our chef’s signature DAICHINO Course is our recommendation for fully enjoying the advent of spring. Choose your main dish of fish or meat. Enjoy a generous offering of seafood, mountain produce, and meat dishes. And top off your meal with a refreshing citrus dessert.
| ＜Menu＞ | |
| Starter | Firefly Squid with Nanohana Onion Puree and Dashi Jelly |
| Appetizer | Spring Vegtavle and White Salmon Terrine |
| Soup | Charcoal-Grilled Bamboo Shoot and Hamaguri Clam with Fava beans, Scented with Kinome |
| Sashimi | Assorted Sashimi Octopus, Spanish Mackerel, bonito |
| 〇Fish | Charcoal-Grilled Rockfish with Sakura Shrimp oil and Turnip Puree |
| palate cleanser | Fuki Inari Sushi |
| ■Meat | Charcoal-Grilled Nagano Alps Venison with Tachikawa Strawberry and Hatcho Miso Sauce |
| ◎noodle | “TOKYO UKOKKEI” Silkie chicken pho |
| Dessert | House-made Ricotta and Cassata with Fennel Sorbet |
with Bonito Flakes and Seasonal Vegetables
Seasonal Mountain Vegatable Rice
SORANO ROOFTOP BAR（11F）
{NEW}
Enjoy Apero Time at the ROOFTOP BAR ~Buon pomeriggio~
We are giving the SORANO ROOFTOP BAR’s Tea Time menu a boost from March 1.
Alcohol and light snacks will be added to our popular Daily Dessert Set so that you can delight in a moment tailored to your mood and occasion. Enjoy treats with your favorite drink.
| Time | 2:00 p.m.～ 4:00 p.m. *Available on a first-come, first-served basis |
| Price | ￥ 2,310 |
| Contents | Choose from the following: ◎Snack or Dessert Set ◎One drink of your choice 【Alcoholic】 Cocktail（Gin & Tonic・Fuzzy Navel・Aperol Tonic・Moscow Mule） Sparkling Wine / White Wine / Red Wine TACHIHI Beer 【Non-alcoholic】 Coffee / Tea / Mocktail（SORANO Lemonade・White Peach Baby Bellini） |
Italian lunch course
Festa Italiana – Primavera - ￥6,380
Starting on Sunday, March 1, we offer an Italian course incorporating the bounties of spring.
The course begins with seafood in season such as whitebait and Spanish mackerel. Savor the fragrant sakura shrimp oil pasta as is and then add our anchovy espuma for a change of taste and texture with a creamy pasta.
For the main dish, we offer a fragrantly grilled ballotine made with Shingendori chicken from Yamanashi Prefecture.
You can also upgrade the dish to beef fillet for an additional fee.
After your meal, savor the lingering feeling of spring with a Vacherin accented with sweet and sour raspberry mousse.
| 〈MENU〉 | |
| Aperitivo | Spring Whitebait Bruschetta with Lemon Mayonnaise and Ginger Layers |
| Antipasto | Seared Spanish Mackerel Carpaccio with Checca Sauce |
| Primo piatto | Sakura Shrimp and Manchurian White Rice Aglo e Olio served with Anchovy Foam |
| ◎Carne | “SHINGENDORI” Chicken Ballotine with Balsamic Citrus Butter Sauce |
| Dolce | Strawberry Vacherin and Raspberry Mousse |
| Coffee or Tea | Fair Trade Coffee or TWG Tea Selection |
Italian dinner course
Festa Italiana – Primavera - ￥9,900
| 〈MENU〉 | |
| Aperitivo | Spring Whitebait Bruschetta with Lemon Mayonnaise and Ginger Layers |
| Antipasto | Seared Spanish Mackerel Carpaccio with Checca Sauce |
| Primo piatto | Sakura Shrimp and Manchurian White Rice Aglo e Olio served with Anchovy Foam |
| Pesce | Shrimp wrapped in Kadayif served with Bisque Sauce |
| ◎Carne | “SHINGENDORI” Chicken Ballotine with Balsamic Citrus Butter Sauce |
| Dolce | Strawberry Vacherin and Raspberry Mousse |
| Piccolo Doice | Small Sweets |
| Coffee or Tea | Fair Trade Coffee or TWG Tea Selection |
For both lunch and dinner, the main dish can be upgraded to roasted beef Fillet for an additional ¥2,200.
