All days except hotel holidays and the following day
Breakfast: 7:00 a.m. to 10:00 a.m. 
Lunch: 11:00 a.m. to 2:00 p.m. (LO)
Dinner: 5:00 p.m. to 10:00 p.m. (9:00 p.m. LO)

Wednesdays that fall on a hotel holiday
Breakfast: 7:00 a.m. to 10:00 a.m. 
Lunch: 11:00 a.m. to 3:00 p.m. (2:00 p.m. LO)

Thursdays after hotel holidays
Lunch: 11:00 a.m. to 2:00 p.m. (LO)
Dinner: 5:00 p.m. to 10:00 p.m. (9:00 p.m. LO)
  • TEL

    050-3196-9027 (9:00 a.m.-5:00 p.m.)

  • Hotel Holidays

    Check the calendar
    From January, Closes at 3:00 p.m. on Wednesdays, opens for lunch at 11:00 a.m. on Thursdays

  • Reservation

    *Lunch and dinner reservations are accepted from one month before the date of use.


Hotel dining is exciting!

Attractive, interesting dining is the best part of a hotel experience. SORANO HOTEL, founded on the concept of Well-being, uses free-flowing ideas to newly create a genre of ‘Japanese crossover food’ that is gentle on the mind and body. Based on Washoku, or Japanese food, which has gained the world’s attention, crossover food combines the essences of dishes from various countries to inspire superbly refined, absolutely delicious food.

Tachikawa is conveniently located near local production sites as well as the rich production areas of the Tama area and the neighboring Chichibu and Koshin regions. These local attractions are available for your enjoyment with SORANO HOTEL dining. With our producers who grow the right crop for the right land, we share a devotion to high-quality ingredients nurtured in excellent soil, which we offer SORANO HOTEL-style.


It’s about bringing out the flavors of the ingredients!
Our grand chef talks about our popular signature dish.

Mitsuyoshi Takeda

Grand Chef

See more


DAICHINO SALAD is a dish that expresses our thorough commitment to the ingredients – vegetables in particular – prepared with recipes to draw out the inherent seasonal flavors of the right crop grown in the right land. This is a salad that won’t be complete without the goodness of the vegetables.

Featuring over 30 varieties of seasonal vegetables

Featuring over 30 varieties of seasonal vegetables

DAICHINO SALAD is made with seasonal vegetables, herbs, and edible flowers, which number nearly 30 varieties. This dish is characterized by the seasonal change of ingredients and cooking methods.
Depending on the time of year, we use plenty of root vegetables that reflect the strength of the land.
Three types of beets (red, yellow, and Chioggia) are prepared in various ways to bring out the characteristic of each. Lotus root, celeriac, Jerusalem artichoke, taro, and beni shigure daikon radish are boiled in bonito flake and kombu kelp stock and gently warmed with fermented butter.
Other vegetables are presented uncooked, boiled, fried (as chips), grilled, and more to create different textures and aromas and served with the hotel’s original dressing using rice oil. Herbs and edible flowers are not only visually pleasing but also accentuate the taste, amplifying your appetite. A condiment of dried powdered black olives marinated in soy sauce garnishes the dish, bringing a unique salty richness to the vegetables. Just like the ingredients, DAICHINO SALAD changes with the seasons, so please enjoy the natural flavors of the ingredients available for limited times.

Rediscover the allure of wine! Learn about the latest wines from our hotel’s star sommelier.

Moichiro Horiuchi

Deputy Director of SORANO HOTEL Operations

See more


The right crop for the right land. That is the prime focus of our chefs at DAICHINO RESTAURANT. It is the idea that the best ingredients can be cultivated by growing crops most suited for the climate, soil, and other environmental factors of the land.

This idea leads to terroir, a wine terminology describing the environmental factors that affect a vineyard. At our restaurant, we offer our selection of wines and Japanese sakes that express the characteristics of the terrain from around the world.

Here we introduce several wines and seasonal dishes.

  • Drappier Carte d’Or Brut

    Drappier Carte d’Or Brut

    Drappier Carte d’Or Brut  13,200 yen

    The family-owned Drappier is known as the “naturalist” of Champagne. The estate vineyard has carried out 100% pesticide-free organic cultivation since 1989 and adopted fermentation with wild yeast, the gravity system, minimal use of SO2, and low or zero dosage early on. People who love nature and art love this champagne.

    Carte d’Or Brut is a versatile champagne that can be enjoyed before and during meals, characterized by a high proportion of Pinot Noir and a rich impression of fragrance and body despite the low dosage. The serving temperature can be altered to pair with cold appetizers, tempura, fish, and white meat dishes.
  • Jurtschitsch Mon Blanc 2020

    Jurtschitsch Mon Blanc 2020

    Jurtschitsch Mon Blanc 2020  10,230 yen

    Jurtschitsch is a pioneer of natural winemaking in Austria.
    The vineyards have not used herbicides or fertilizers for two generations and had already switched completely to organic farming in 2006.

    The grapes used in Mon Blanc are carefully hand-picked and fermented in intact bunches for two weeks with natural yeast. The wine is made naturally without fining and with minimal addition of SO2.
    The completed wine has a condensed floral aroma, a perfect balance of umami and acidity, and a light lingering bitterness and tannins.
    Mon Blanc complements the fermented umami of miso and soy sauce dishes, so please try it with sashimi and simmered “nimono” dishes.
  • Dona Paula Estate Malbec 2018

    Dona Paula Estate Malbec 2018

    Dona Paula Estate Malbec 2018  7,150 yen

    The Uco Valley, where Dona Paula is located, has low rainfall and dry winds from the Andes that dissipate moisture, making grapes less susceptible to disease and requiring minimal use of pesticides.
    The red Malbec grape variety of Argentina has a more sophisticated impression than the grapes grown in France, and its elegance makes it a good match with dishes that bring out the best of ingredients.

    Wine made from grapes grown at an altitude of over 1,300 meters is characterized by elegance and a good balance of acid and minerals amidst condensed flavors. Malbec’s sweet prune and American cherry flavor combined with light spices and dried herbs complement simple beef dishes, roasted duck, and boiled eel. Characterized by tight-knit tannins, gentle acidity, light spice, faint herb, and concentrated flavor of fruit like dried plum and blackcurrant, Estate Reserve Red complements the various elements of the lamb dish as food and wine mutually enhance one another.


    • Lunch
    • Dinner

    New Autumn Menu

    As the heat subsides and your appetite is renewed in the vigor of autumn, dine at the SORANO HOTEL in the company of stunning autumn leaves.

    See menu information

    • Takeout

    Autumn Leaves BENTO

    Bookings start for the SORANO HOTEL Autumn Leaves BENTO recommended for an autumn stroll or as an at-home meal, gift, or in-room treat during your stay at our hotel.
    *Pick-up is available starting on October 1 (Saturday).

    See menu information

    • Breakfast

    [From October 1] NEW Breakfast

    Breakfast "SORANO HOTEL 'WELL-BEING' BREAKFAST" will change from Saturday, October 1st.

    • Dinner

    In-room Dining Menu

    In-room dining offers three new menus with sparkling wine and beer also available for delivery to guest rooms !

    See menu information


A good day starts with a nourishing breakfast.
We now offer breakfast in these two varieties – our Well-being Breakfast based on Japanese dishes to invigorate your body and soul and our Junior Breakfast focused on Western-style menus popular with the kids.
Start your day off right with a special breakfast at Daichino Restaurant.

Well-being Breakfast – SORANO Japanese Breakfast

Well-being Breakfast – SORANO Japanese Breakfast

Price: 3,080 yen (tax included)

A wholesome ‘Ichiju-sansai’ meal featuring a careful selection of simple, high-quality ingredientsAfter waking up feeling refreshed, enjoy a breakfast that is easy on your stomach.
With ingredients presented beautifully yet simple in appearance, our breakfast is a splendid collection of familiar Japanese dishes that you will not get tired of.
Rich salmon with crispy seared skin, the unmatched taste of freshly cooked rice, fluffy savory egg omelet, and mouthwatering miso soup with homemade miso are just some highlights.
Enjoy plenty of rice and miso soup, and experience the luxury of simplicity with the SORANO Japanese Breakfast.



    Price: 3,080 yen (tax included)

    A visually exciting and delicious Western-style breakfast for primary school children.



    Price: 1,980 yen (tax included)

    Morning plate with dishes popular with children.

See breakfast details here

  • Private Rooms

    • Private Room Private Room 12

      Private Room 12: This oblong private room seats up to 12 guests.
      The room is also convenient for business.

      Number of seats 12
    • Private Room Private Room 20

      Private Room 20: Natural light fills this comfortable private room that seats up to 16 guests.
      The room is also convenient for business.

      Number of seats 16
  • Terrace Seats

    • Terrace Seats
    • Terrace Seats

    If you are staying at our hotel, you can also enjoy the company of your dog at designated areas. *The terrace seats may be closed due to rainy weather or other weather conditions.

    Number of seats 40 in all

Our Three Cellar Rooms

Three wine and food displays called cellar rooms are located inside the restaurant,
designed to show the producers and the quality of ingredients at a glance.

  • 1.Cellar Room – Wine

    1. Cellar Room – Wine

    Two wine cellars are arranged in a beautiful facility surrounded by glass. The labels are easy to see as the bottles face forward and are placed side by side. It is also an elegant waiting area where guests can surround a table and enjoy an aperitif.

  • 2.Cellar Room – Fish

    2. Cellar Room – Fish

    A two-tier, 1.5-meter-wide live fish tank is furnished in the cellar. The top tank holds both freshwater and seawater fish. Freshwater fish such as ayu, landlocked trout, and rainbow trout will occupy the tank in the summer, while crab, shrimp, and shellfish are scheduled from autumn to early spring. The bottom tank is for saltwater fish. Several varieties are available throughout the year to suit the season, such as horse mackerel, greater amberjack, red seabream, and scallop.
    Fresh seafood can be cleaned and cooked inside the cellar room.

  • 3.Cellar Room – Vegetables

    3. Cellar Room – Vegetables

    Wooden boxes in varying sizes are arranged to display 15 to 20 kinds of seasonal vegetables at all times. An independent air conditioner (set at 18℃) and a vegetable activation device are in operation 24 hours to thoroughly maintain the quality of the vegetables. The types, production sites, quality, producers, and locality of the vegetables are easy to see and understand. Here we share SORANO dining’s dedication to the quality of the materials, a sense of the seasons, and ingredients in season.



Time:7:00 a.m. to 10:00 a.m. (LO)

Well-being Breakfast – SORANO Japanese Breakfast

Price: 3,080 yen (tax included)

Well-being Breakfast – SORANO Japanese Breakfast

Wake-up Fruit Juice
Fresh Vegetable Salad Garnished with Seasonal Fruit Tossed with Lemony VinaigretteA fresh salad balancing sweet and tart fruit of the season with refreshing lemon
Autumn Salmon from ShibetsuOur generous fish fillet of autumn salmon shipped directly from Shibetsu, Hokkaido is cooked to a perfectly juicy salmon pink with crispy seared skin.
Savory Rolled Omelet with Egg from Tachikawa Itou Poultry FarmOur fluffy, gently flavored homemade omelet made with plenty of fresh eggs from Tachikawa is a must-have for breakfast.
Odawara KAMABOKO Fish CakeThis specialty product of Odawara has a smooth and glossy surface, plump and firm texture, and a faint sweetness.
Blanched Shizuoka SHIRASU WhitebaitFeaturing very fresh whitebait from fishing grounds located near the sea off Shizuoka
KABOCHA Squash Simmered with Plenty in Bonito StockNutrient- and fiber-rich Japanese pumpkin has been simmered in savory stock into a dish that you would not mind eating every day.
Homemade Fermented VegetablesEven our own rice bran pickles are made right here at the Sorano Hotel. We offer seasonal roots and vegetables pickled to perfection.
White SORANO New Crop Rice grown in Nasu TownThe rice that we use at the SORANO HOTEL has been grown in Nasu Town with special attention paid to the farming method and soil. Enjoy our rice to your heart’s content.
Executive Chef’s Miso Soup SelectionMore red miso was added to make our homemade miso to tone down the sweetness. Enjoy our savory miso soup.


Price: 3,080 yen (tax included)


Juice 100 % Orange Juice or Apple JuiceJuice of your choice
Fresh Salad Fresh Vegetable Salad Garnished with Smoked Salmon
“JUNIOR” dishes Seasonal soup, Smile potato fries, Sausage, Potato Salad and Scrambled eggs with "Tamagokoro" at Ito Poultry FarmThe kids’ favorites on one plate are a real treat for young eyes and taste buds.
Bread Croissant & DanishTwo of our popular breads
Yogurt Yogurt and Granola with Coloful FruitsColorful yogurt with toppings of your choice.


Price: 1,980 yen (tax included)


Juice 100 % Orange Juice or Apple Juice
"KIDS" dishes Fresh Vegetable Salad
Scrambled Eggs of "Tamagokoro" from Ito Chicken Farm
Fried Potato
Mini Pork Sausages
Bread Two Kinds of Bread
Dessert Fruits Jelly, Plain yogurt

* The menu is a sample. Contents may vary depending on the season and availability of ingredients.
* Please notify us if you have any allergies.
* Breakfast for "JUNIOR" and "KIDS" are available by reservation by 8:00 p.m. one day before. Please make your request in advance.


What’s in a name?

  • Nurturing

    from DAICHI, the land

    The ingredients that we offer provide a strong taste of the land where each product was cultivated. The dedication of the producers nurtures a new food experience at our restaurant where that taste is brought to diners.

  • Taking root

    in DAICHI, the land

    Our restaurant, which began in the land of Tama, grows by interacting with the locals and learning about their culture. Just as people gather in the shade of large trees, our restaurant becomes rooted in this land, spreads leaves, bears fruit, and provides a place where people can gather with happiness and peace of mind.

  • Returning

    to DAICHI, the land

    What was born in the land returns to the land. We respect and follow such law of nature that has become so matter of fact. No adding extras and no producing extras. From food relations, we work to help build a sustainable, recycling society.


Hours All days except hotel holidays and the following day
Breakfast: 7:00 a.m. to 10:00 a.m. 
Lunch: 11:00 a.m. to 2:00 p.m. (LO)
Dinner: 5:00 p.m. to 10:00 p.m. (9:00 p.m. LO)

Wednesdays that fall on a hotel holiday
Breakfast: 7:00 a.m. to 10:00 a.m. 
Lunch: 11:00 a.m. to 3:00 p.m. (2:00 p.m. LO)

Thursdays after hotel holidays
Lunch: 11:00 a.m. to 2:00 p.m. (LO)
Dinner: 5:00 p.m. to 10:00 p.m. (9:00 p.m. LO)
Floor Lobby floor
Number of seats 56 indoor seats
40 terrace seats
2 private rooms (12 & 16 seats)
Chef’s Table (private room) 8 seats

Please book online. Please book online.

Book a table

For other inquiries regarding the restaurant
Tel:+81(50)-3196-9027 (9:00 a.m. to 5:00 p.m.)