SORANO NEWS
Taste of Summer – our new menus at DAICHINO RESTAURANT（from 6/1）
Starting on June 1 (Monday), 2026, the SORANO HOTEL’s DAICHINO RESTAURANT present new menus for savoring the bountiful flavors of Summer.
*From Saturday, August 8, 2026, to Sunday, August 16, 2026, we will have special operating hours.
For the summer menu at the Sora Rooftop Bar on the top floor, please click here.
*All prices are tax included.
*All pictures shown are for illustrative purposes only.
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 |
| Main Plate | “Tamagokoro Egg” Steamed Custard |
| Daily Special Side Dish | |
| Okura and Kelp with Salt Lemon Koji | |
| Main choice Please choose from the below; | |
| 1.Deep fried Seasonal Fish and Vagetables with Balsamic Vinegar Sauce | |
| 2.Grilled “SHINGENDORI” Chicken with Miso Taste Ratatouille | |
| 3.”SHIMODA” Local Pork Layered Pork Millefeuille with Mustard | |
| 4. Nasu Goto Farm “GOTOGYU” Beef Japanese-Style Hamburger Steak with Awaji Crop Onion Sauce (Upgrade ＋1,650 yen） | |
| Soup | Winter Melon and Lemon Small Hot Pot |
| Rice | Steamed Rice |
| Dessert | Seasonal Ice |
『SORANO Course』 6,380 yen
A lunch-time-only course designed to add a touch of elegance to special occasions such as anniversaries and celebratory dinners.
Each dish is crafted with an abundance of seasonal ingredients, allowing you to savor the changing seasons with every bite.
| ＜MENU＞ | |
| Starter | Seasonal Vegetable Terrine |
| Vibrant Plate | Assorted Sashimi |
| Deep Fried White Fish with Lime Sauce | |
| Deep Fried and Marinated Eggplant | |
| Okura and Kelp with Salt Lemon Koji | |
| Winter Melon Soup | |
| “Tamagokoro Egg” Steamed Custard | |
| Daily Special Side Dish | |
| Soup | Conger Eel With Tomato |
| Fish | Seabass Meuniere with Yuba, Seawead Sauce and Salt Koji |
| ≪Meat | Braised Beef Cheek with Soudabushi Dashi, Port Wine Sauce（Upgrade ＋ 2,750 yen）≫ |
| Rice | Corn Tenpura with “SAYAMA Green Tea” Dashi |
| Dessert | Seasonal Ice |
Post-meal Dessert
『Yomogi Chiffon Cake with Homemde Red Bean Paste』
‣ 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 |
| Sashimi | Seasonal Assorted Sashimi |
| Fried food | Aged Potato Fries |
| Fish | Japanese Style Aqua Pazza |
| Meat | “SHIMODA” Local Pork Spare Ribs with Grilled Vegetable |
| Upgrade | Main＆Dessert (Additional fee of 1,650 yen per guest) |
| Pike on Rice | |
| Seasonal Ice |
『DAICHINO Course』13,200yen~
The chef’s signature “DAICHINO Course” is a menu that delicately captures the essence of summer’s seasonal bounty.
We serve Yamame trout, raised in Okutama, as ultra-thin sashimi to ensure maximum freshness. Its refreshing flavor, reminiscent of a clear mountain stream, elegantly heralds the arrival of summer.
Each dish is carefully crafted to showcase the bounty of the season, allowing you to experience the season with all five senses.
We offer a premium dining experience perfect for anniversaries, business entertaining, or a special meal with loved ones.
| ＜メニュー＞ | |
| 先付 | A Field of Summer Vegetables |
| 前菜 | Ezo Abalone Coverd with Tomato Sheet and Liver sauce |
| 御椀 | Conger Pike and Eggplant with Yuzu and Plum |
| お造り | Cherry Salmon with Mint Condiment |
| 箸休め | Squid and Okura Ball Shaped Sushi |
| 〇魚料理 | Grunt Meuniere with Yuba, Seawead Sauce and Salt Koji |
| ■肉料理 | Charcoal “Grilled Gotogyu” Beef with Oba Heaves and Whole Tomato Sauce |
| ◎麺 | “Kisoba Noodles from “”SUMIYA”” Akiruno, with Pancetta and Corn Sauce” |
| デザート | Yomogi Chiffon Cake with Homemde Red Bean Paste |
〇+2,750 yen (tax inclusive) for a selection of Broiled Lobster with “Tamagokoro” Egg Yolk Sauce, Finished with Ocean Aroma
■+3,300 yen(tax inclusive) for a selection of Charcoal-Grilled Goto Beef Tenderloin, Smoked with Tama Cedar Bark, Served with Seasonal Vegetables and Honkarebushi Flakes
◎+3,850 yen(tax inclusive) for a selection of Eel Cray Pot Rice
