DAICHINO RESTAURANT DAICHINO
RESTAURANT

*Our restaurant and bar are currently available by reservation only.
*The restaurant will open for business from 1:00 p.m. on June 8 (Monday), 2020. Please select a date after June 8.

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

Over 30 varieties of seasonal vegetables, and almost 50 varieties if herbs and edible flowers are counted, make up DAICHINO SALAD. 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.

  • Private Rooms

    • PRIVATE ROOMS Private Room 12
    • PRIVATE ROOMS Private Room 18

    Private Room 12: This oblong private room seats up to 12 guests.
    Private Room 18: Natural light fills this comfortable private room that seats up to 18 guests.
    The room is also convenient for business.

    Number of seats 12 & 18
  • Chef’s Table

    • Chef’s Table

    For a more special and private experience, a dedicated chef prepares your meal according to your request at the CHEF’S TABLE. The kitchen stage is arranged in front of the dining table at this special private room that seats 8 guests.

    Number of seats 8
  • Terrace Seats

    • Terrace Seats
    • Terrace Seats

    The appeal of our terrace seats is the natural light and breeze. You can also enjoy the company of your dog at designated areas.

    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 will hold both freshwater and seawater fish. Freshwater fish such as ayu, landlocked trout, and rainbow trout are planned to 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 will be 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.

Breakfast

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: ¥1,800 (excluding tax)

    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: ¥2,800 (excluding tax)

    Let the meal slowly settle in your body and revitalize your mind and body. The breakfast includes the Well-being “energizing set meal” of mainly fermented foods and health ingredients served as six items in small portions, salad made with the right crop for the right land, DAICHINO-style egg omelet, DAICHINO soup, and juice made with fresh vegetables and fruits.

See breakfast details here

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Breakfast

Place:DAICHINO RESTAURANT /
Time:6:30 a.m. to 11:00 a.m.

Well-being Light Breakfast ‘Ke’ Ordinary Breakfast

Well-being Light Breakfast ‘Ke’ Ordinary Breakfast

Price: ¥1,800 (excluding tax)

Rice porridge Mild porridge made with the hotel’s original brand SORANO rice cooked with natural Mt. Fuji water
Main dish Grilled seasonal freshwater fish, such as salmon, landlocked trout, and rainbow trout
Side dish Warm seasonal vegetables that are gentle on your body
Soup Egg miso soup with homemade miso
Pickles Served with high-grade bonito shavings from Ibusuki, Kagoshima

*The menu is a sample. Contents may vary depending on the season and availability of ingredients.

Well-being Slow Breakfast ‘Hare’ Special Breakfast

Well-being Slow Breakfast ‘Hare’ Special Breakfast

Price: ¥2,800 (excluding tax)

  • Let the meal slowly settle in your body and revitalize your mind and body. The breakfast includes the Well-being “energizing set meal” of mainly fermented foods and health ingredients served as six items in small portions,
  • Salad made with the right crop for the right land
  • DAICHINO-style egg omelet
  • DAICHINO soup
  • Juice made with fresh vegetables and fruits

*The menu is a sample. Contents may vary depending on the season and availability of ingredients.

*A complimentary light meal is available for hotel guests and SORANO SPA CLUB members at the SORANO ROOFTOP BAR (7:00 a.m. to 8:00 a.m.).

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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

INFORMATION

Place All Day Dining DAICHINO RESTAURANT
Hours Breakfast: 6:30 a.m. to 11:00 a.m. (LO)
Lunch: 11:00 a.m. to 2:00 p.m. (LO)
Café: 2:00 p.m. to 5:00 p.m. (LO)
Dinner: 5:00 p.m. to 10:00 p.m. (LO: 9:00 p.m.)
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

As part of the measures for preventing the spread of the new coronavirus infection, our facilities will practice partial self-restraint of business activities.
Our restaurant and bar are currently available by reservation only.
Please see detailshere.

Please book online. Please book online.

Book a table

For other inquiries regarding the restaurant & bar
Tel:+81(50)-3196-9027

DAICHINO RESTAURANT RESTAURANT

*Our restaurant and bar are currently available by reservation only.
*The DAICHINO RESTAURANT will open from 1:00 p.m. on June 8 (Monday), 2020 and the ROOFTOP BAR will open from 3:00 p.m. on June 8 (Monday), 2020. Please select date after June 8.