Monday, Tuesday, Friday to Sunday
Breakfast: 7:00 a.m. to 10:00 a.m. (LO)
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)

Wednesday (on regular holiday)
Breakfast: 7:00 a.m. to 10:00 a.m. (LO)
Lunch: 11:00 a.m. to 3:00 p.m. (2:00 p.m. LO)

Thursday (on regular holiday)
Dinner: 5:00 p.m. to 10:00 p.m. (9:00 p.m. LO)
  • TEL

    050-3196-9027 (9:00 a.m.-7:00 p.m.)

  • Our regular holidays

    Wednesday from 3:00 p.m. until 3:00 p.m. on Thursday        
    Check Calendar

  • Reservation

    *Tables can be booked 90 days in advance.
    *We will continue to divide bookings for parties of five or more guests into groups of four.


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.


    • Lunch
    • Dinner

    New Seasonal Menu “Autumn Flavors Kyoto Travels”

    It’s lovely autumn, but the world may not be quite ready for distant travels, so let our executive chef who hails from a long-established restaurant in Kyoto take you on a trip to the city of gastronomy through dining. Our dishes incorporating ingredients of Kyoto are presented with traditional Japanese culinary techniques with an innovative twist characteristic of the refreshing new flavors offered at Daichino Restaurant. Enjoy Kyoto travels filled with autumn flavors at the Sorano Hotel.

    See menu information

    • Dinner

    Spin a Tale of Autumn with Our Executive Chef’s Dinner Course

    Daichino Restaurant’s ‘dashi’ stock lies at the foundation of the rich flavors of autumn as the story unfolds one dish at a time. A microcosm of autumn spreads out on your plate, portraying a profound taste of the season. Fill your imagination and stimulate all senses as you savor your meal.

    See menu information

    • 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

    • Takeout

    Autumn "Harvest" Bento and "Sorano Hot Pot Set"

    In order to celebrate the fruitful autumn, we offer a tasteful and colorful BENTO using a lot of Autumn ingredients. Please enjoy the chef's special BENTO while looking at colored leaves in this beautiful season. The idea for our special hot pot came from our head chef’s desire to bring this delicious dashi stock to your home. Prepare to be amazed by the rich aroma that fills your home when you heat up the stock.

    See menu information


There are two kinds of customer needs for breakfast. There are two kinds of customer needs for breakfast.

One is for a special breakfast that suits slightly out-of-the-ordinary days such as a hotel stay, and the other is for a simple everyday breakfast. In response to these needs, we drew on the traditional Japanese worldview of ‘Hare’ and ‘Ke’ to formulate our Well-being breakfast.
‘Hare’ refers to an extraordinary day of celebration and special festivities, while ‘Ke’ refers to ordinary, everyday life. We offer two types of breakfast – the basic, daily, and informal ‘Ke’ Ordinary Breakfast and the pleasurable, extraordinary, and formal ‘Hare’ Special Breakfast.

  • Well-being Light Breakfast (‘Ke’ Ordinary Breakfast)

    Well-being Light Breakfast (‘Ke’ Ordinary Breakfast)

    Price: ¥1,980 (tax included)

    Based on the typical “ichiju-sansai” menu composed of one soup and three dishes, this simple breakfast includes rice porridge, a main dsh, and side dishes offered as an extension of everyday life.

  • Well-being Slow Breakfast (‘Hare’ Special Breakfast)

    Well-being Slow Breakfast (‘Hare’ Special Breakfast)

    Price: ¥3,080 (tax included)

    Let the meal slowly settle in your body and revitalize your mind and body.

Kids Breakfast

Price: ¥1,980 (tax included)

Here is a morning plate filled with items popular with the kids.

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 20 guests.
      The room is also convenient for business.

      Number of seats 20
  • 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 Light Breakfast ‘Ke’ Ordinary Breakfast

Well-being Light Breakfast ‘Ke’ Ordinary Breakfast

Price: ¥1,980 (tax included)

Taro with mushrooms and starchy sauce
Grilled salmon seasoned by salted koji
Miso soup with homemade miso
Three varieties of side dishes

Well-being Slow Breakfast ‘Hare’ Special Breakfast

Well-being Slow Breakfast ‘Hare’ Special Breakfast

Price: ¥3,080 (tax included)

  • Fresh juice of KOMATSUNA spinach and apple juice
  • Fresh vegetable salad with broth vinager gelée
  • “Obanzai” Poached egg of “Tamagokoro” from Ito chicken farm , Cuttlefish sashimi and soy sauce seasoned salmon roe , Boiled Taro , Small dried saldine and berries of sansho
  • Grilled seasonal fish
  • Freshly made tofu with yuzu citrus and soy vinegar
  • SORANO rice, Miso soup with homemade miso and mushrooms
  • Pickles

Kids Breakfast

Kids Breakfast

Price: ¥1,980 (tax included)

  • Vegetable Salad
  • Scrambled Eggs
    (Eggs from Ito Poultry Farm in TACHIKAWA)
  • Fried Potato
  • Mini Pork Sausage
  • Danishes
  • Fruits Jelly
  • Pumpkin Custard Pudding
  • Orange Juice or Apple Juice

*If you would like rice or miso soup, we will change a part of the menu.Please ask the staff.

*The menu is a sample. Contents may vary depending on the season and availability of ingredients.
*Breakfast for children is available by reservation by 3:00 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 Monday, Tuesday, Friday to Sunday
Breakfast: 7:00 a.m. to 10:00 a.m. (LO)
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)

Wednesday (on regular holiday)
Breakfast: 7:00 a.m. to 10:00 a.m. (LO)
Lunch: 11:00 a.m. to 3:00 p.m. (2:00 p.m. LO)

Thursday (on regular holiday)
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 & 18 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 7:00 p.m.)