DAICHINO RESTAURANT

DAICHINO
RESTAURANT

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)
Café: Terrace 11:00 a.m. to 3:30 p.m. (LO)
          Restaurant hall  2:00 p.m. to 3:30 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)
Café: 11:00 a.m. to 3:00 p.m. (2:30 p.m. LO)

●Thursdays after hotel holidays
Lunch: 11:00 a.m. to 2:00 p.m. (LO)
Café: Terrace 11:00 a.m. to 3:30 p.m. (LO)
          Restaurant hall  2:00 p.m. to 3:30 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
    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.
     

BOOK A TABLE

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.

DAICHINO SALAD

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.

Kazuhiro Watatani (Operation Director)

Kazuhiro Watatani

Operation Director

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Kazuhiro Watatani (Operation Director)

Kazuhiro Watatani Operation Director Has a unique career of graduating from Chiba University’s Department of Information Engineering, Faculty of Engineering, after which he studied cooking for one year at the French-Italian Cooking School of École Culinaire Kunitachi; passed the sommelier examination during his years at Michelin 3-star Michel Bras at The Windsor Hotel TOYA; traveled to New Zealand, seeking experience overseas; managed a restaurant in Auckland and also worked as a sommelier; returned to Japan and was posted as the assistant manager at French dining Signature at Mandarin Oriental Tokyo; joined the SORANO HOTEL pre-opening office in 2018; demonstrates his expertise as the general manager of the restaurant & bar and beverages at the hotel

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RECOMMENDATION

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.

  • Vignoble du Rêveur Artisan

    Vignoble du Rêveur Artisan

    Vignoble du Rêveur Artisan　　10,670 yen

    The orange wine distilled in stainless steel tanks by an up-and-coming natural wine producer from Alsace has a mellow taste and direct flavor of ripe fruit.
    Vignoble du Rêveur is a new project by Mathieu Deiss, the eldest son of the current head of Alsace, Marcel Deiss. With a passion for freedom and innovation, the vineyard actively incorporates brewing methods that have never been used in Alsace and has already attracted attention inside and outside France. The wine is vinified exclusively in stainless steel tanks, a method unusual for orange wines. It is a masterpiece that beautifully integrates the unique traits of grape varieties – the gorgeous flavor of Gewurztraminer and the richness of Pinot Gris.

    The wine has a glowing orange color with a salmon pink tinge and a fragrance reminiscent of peach, pear, rose, lychee, honey, and minerals. It is full and plump with a spreading ripe, juicy, savory flavor. Although it has a sweetness derived from Gewurztraminer, it is dry with nuances of citrus peel and black tea that linger for a long finish.

  • Arugano Monte

    Arugano Monte

    Arugano Monte　　9,350 yen

    Muscat Bailey A is ripened in the long sunshine hours of the hilly Hosaka area northwest of Yamanashi prefecture’s Kofu Basin, slowly fermented, and aged in French oak barrels.The berry aroma and rich fruity flavor together with gentle tannins go well with meals. This medium body wine is the perfect complement to Japanese dishes.

    Production site: Katsunuma Winery, Yamanashi Prefecture, Japan
    Grape variety: Muscat Bailey A
     

MENU

    • Café time is until July 5, 2023

      Café time is until July 5, 2023

    • Pastry chef's special SORANO roll cake Served with strawberries and vanilla ice cream

      Pastry chef's special SORANO roll cake Served with strawberries and vanilla ice cream

    • Fluffy Shaved Ice Kyoto Ippodo Matcha and Red Beans 

      Fluffy Shaved Ice Kyoto Ippodo Matcha and Red Beans 

    • Fluffy Shaved Ice Mango and Special Whip

      Fluffy Shaved Ice Mango and Special Whip

    • DAICHINO RESTAURANT Terrace seats

      DAICHINO RESTAURANT Terrace seats

    • Café Time

    [Until July 5 ] Café Time Menu

    Café time starts at Main Dining DAICHINO RESTAURANT on May 11 with three menu items - fluffy shaved ice (Kyoto Ippodo matcha and adzuki beans / mango and special whipped cream) and pâtissier’s specially made cake roll. Complement your treat with a recommended drink at our terrace seat or inside our restaurant hall.

    See menu information

    Dates May 11 (Thursday) to July 5 (Wednesday), 2023
    Price
    ● Terrace seats  
    Open every day except hotel days off: 11:00 a.m. to 4:00 p.m. (3:30 p.m. LO)
    *If our terrace seats cannot be used due to bad weather, we will show you to a seat
    inside the DAICHINO RESTAURANT hall.
     
    ● Restaurant hall seats
    Open every day except hotel days off: 2:00 p.m. to 4:00 p.m. (3:30 p.m. LO)）
     
    ● Terrace seats and restaurant hall seats on Wednesdays (hotel days off): 11:00 a.m. to
    3:00 p.m. (2:30 p.m. LO)
     
    * We do not take reservations for café time.
    Menu
    ・  Fluffy Shaved Ice Kyoto Ippodo Matcha and Red Beans 　
    ・ Fluffy Shaved Ice Mango and Special Whip
    ・ Pastry chef's special SORANO roll cake
    Served with strawberries and vanilla ice cream
    Price
    Seasonal Dessert Set　2,480 yen 　
    *Drink included

    • DAICHINO SALAD - 2023 Spring Ver. - (Serves 2-4)　3,080 yen

      DAICHINO SALAD - 2023 Spring Ver. - (Serves 2-4)　3,080 yen

    • ”Lunch Gozen Set Meal”　3,190 yen

      ”Lunch Gozen Set Meal”　3,190 yen

    • "Lunch Kaiseki Course"　5,720 yen

      "Lunch Kaiseki Course"　5,720 yen

    • "Taste of Spring Mini Kaiseki Course"　 9,350 yen

      "Taste of Spring Mini Kaiseki Course"　 9,350 yen

    • "Special Spring Kaiseki Dinner Course"　11,550 yen

      "Special Spring Kaiseki Dinner Course"　11,550 yen

    • Lunch
    • Dinner

    New Spring Menu

    Feel the advent of spring as the cold subsides and gives way to vibrant flowers and plants. Our new restaurant & bar menus filled with seasonal ingredients start on March 16. Celebrate new life events and enjoy meals with friends with our springtime menus.
    *From June 15, we will offer summer menus.

    See menu information

    Price Seasonal À la Carte
    ・  DAICHINO SALAD - 2023 Spring Ver. - (Serves 2-4)　3,080 yen
    ・ Conger Eel and Spring Mountain Vegetable Tempura with Savory Dashi Stock　1,980 yen
    ・ Sakura Mochi with Domyoji Powder and Tamba DAINAGON Adzuki Red Beans. Strawberry and Sake Lee Ice Cream　1,320 yen　

    Two Lunch Sets
    ・ Lunch Gozen Set Meal　 3,190 yen per guest
    ・ Lunch Kaiseki Course 5,720 yen per guest

    Three Dinner Courses
    ・ Taste of Spring Mini Kaiseki Course 9,350 yen per guest　
    ・ Special Spring Kaiseki Dinner Course 11,550 yen per guest
    ・ Advent of Spring Seasonal Kaiseki Course 14,080 yen per guest

    • SORANO Japanese Breakfast

      SORANO Japanese Breakfast

    • A wholesome ‘Ichiju-sansai’ meal

      A wholesome ‘Ichiju-sansai’ meal

    • Breakfast

    SORANO Japanese Breakfast

    We prepare the SORANO HOTEL breakfast based on the basic ichiju-sansai (one soup, three dishes) meal. With a main buttery fillet dish, fill yourself up with freshly cooked rice, and let the miso soup permeate your body along with the side dishes boasting high nutritional value.
    Start your day with a special Japanese breakfast at Daichino Restaurant.

    • Assorted Sashimi of the Season

      Assorted Sashimi of the Season

    • Kids set

      Kids set

    • Shingen Chicken and Itou Poultry Farm Tamagokoro Egg Rice Bowl Set Meal

    • 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

    Menu / Price NEW  
    - Assorted Sashimi of the Season 6,600 yen
    - Kids set 2,970 yen

    Popular menus
    -Shingen Chicken and Itou Poultry Farm Tamagokoro Egg Rice Bowl Set Meal  2,970 yen 
    (Chicken & egg rice bowl/Salad/Red miso soup/Pickled vegetables)

    -Nasu Goto Beef Steak Set Meal ; 5,940 yen 
    (Steak 120 g/Japanese-style onion salad/SORANO Rice/Red miso soup/Pickled vegetables)

    -The Shimodas’ Ginger Fried Pork Loin Rice Bowl Set Meal 3,630 yen 
    (Ginger fried pork rice bowl/Red miso soup/Pickled vegetables/Sala)
     
    To order Place your order by phone (dial 9 from your room) or at check-in.
    In-room dining delivery times: 6:00 p.m. to 8:30 p.m. (LO 8:00 p.m.)

BREAKFAST

A wholesome ‘Ichiju-sansai’ meal featuring a careful selection of simple,
high-quality ingredients Awaken your five senses with the flavors of delicious ingredients.
Savor a SORANO-style traditional Japanese breakfast prepared in ways to draw out the goodness of specially selected ingredients, including Tachikawa-grown vegetables and seasonal fish caught off eastern Hokkaido’s Shibetsu Port, carefully filleted at sea, and shipped to us directly.
Enjoy plenty of rice and miso soup, and experience the luxury of simplicity with the SORANO Japanese Breakfast.

Well-being Breakfast – SORANO Japanese Breakfast

Well-being Breakfast – SORANO Japanese Breakfast

Price: 3,080 yen (tax included)

  • SORANO HOTEL “JUNIOR” BREAKFAST

    SORANO HOTEL “JUNIOR” BREAKFAST

    Price: 3,080 yen (tax included)

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

  • SORANO HOTEL “KIDS” BREAKFAST

    SORANO HOTEL “KIDS” BREAKFAST

    Price: 1,980 yen (tax included)

    Morning plate with dishes popular with children.

See breakfast details here

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Breakfast

Place：DAICHINO RESTAURANT /
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
Hokkaido Shibetsu Town Pacific Cod with White Leek dressed with SesameOur main dish is buttery, filling Pacific cod shipped to us in prime condition from Shibetsu, Hokkaido.
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.
Simmered Young Bamboo ShootEnjoy the texture of bamboo shoot that has soaked up the flavor of the stock.
Deep-fried Homemade TofuPerfectly deep-fried tofu is served with a refreshing complement of grated daikon radish.
NANOHANA Canola Flower dressed with White MisoTaste spring with delightfully bitter canola flower and moderately sweet white miso.
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.
Chef's Special Tachikawa Tomato Miso SoupMore red miso was added to make our homemade miso to tone down the sweetness. Enjoy our savory miso soup.

SORANO HOTEL “JUNIOR” BREAKFAST

Price: 3,080 yen (tax included)

SORANO HOTEL “JUNIOR” BREAKFAST

Juice 100 % Orange Juice or Apple JuiceJuice of your choice
Fresh Salad Fresh Vegetable Salad Garnished with Smoked SalmonSavor fresh vegetables from Tachikawa and beyond, complemented by 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.

SORANO HOTEL “KIDS” BREAKFAST

Price: 1,980 yen (tax included)

SORANO HOTEL “KIDS” BREAKFAST

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.

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  • 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.

What’s in a name?
“DAICHINO RESTAURANT”

  • 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.

INFORMATION

Place All Day Dining DAICHINO RESTAURANT
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)
Café: Terrace 11:00 a.m. to 3:30 p.m. (LO)
          Restaurant hall  2:00 p.m. to 3:30 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)
Café: 11:00 a.m. to 3:00 p.m. (2:30 p.m. LO)

●Thursdays after hotel holidays
Lunch: 11:00 a.m. to 2:00 p.m. (LO)
Café: Terrace 11:00 a.m. to 3:30 p.m. (LO)
          Restaurant hall  2:00 p.m. to 3:30 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.）