DAICHINO
RESTAURANT

New hotel dining featuring a Well-being experience through food!

Our lineup abounds in menus that are good for your mind and body, featuring ingredients made with care and harvested in season. We aim to set a new ideal for the restaurant & bar.

MORNING

NOON

NIGHT

OPENNING TIME

FLOOR

7:00 a.m. to 10:00 p.m. (LO 9:00 p.m.)

11:00 a.m. to 11:00 p.m. (Drink LO 10:30 p.m.)

11F

IMA LOUNGE & GIFT SHOP

7:00 a.m. to 10:00 p.m.

LOBBY

Lobby Floor

DAICHINO
RESTAURANT

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.

BOOK A TABLE

Hours

Breakfast: 7:00 a.m. to 10:00 a.m. (9:30 a.m. Last entry)
Lunch: 11:00 a.m. to 2:00 p.m. (LO)
Dinner: 5:00 p.m. to 10:00 p.m.
*Course menu (8:30 p.m. LO)
A la carte menu (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)

Please inquire in advance as this service may not be available when we are fully booked.

FACILITY

PRIVATE ROOM 12

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

PRIVATE ROOM 20

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

TERRACE

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.

WINE CELLAR

Two wine cellars are arranged in a beautiful facility surrounded by glass.

FISH CELLAR

A two-tier live fish tank is furnished so that fresh seafood can be cleaned and cooked right inside the cellar room.

VEGETABLE CELLAR

15 to 20 kinds of seasonal vegetables for use in the dishes are on display at all times.

Yoshiaki Fukuhara
Grand Chef

Born in 1981. Started his career at Kitcho Arashiyama Honten, honing his skills at the main restaurant for 10 years.In 2011, worked at Kitcho Toyako as sous chef, contributing to the restaurant's two stars in the Michelin Guide Hokkaido.In 2016, became sous chef at HANA Kitcho.

Gained experience developing dishes for department store tenants.In 2018, joined the SORANO HOTEL pre-opening office and became head chef. In 2022, Oversaw the Food and Beverage Department as Executive Chef.Careful about the selection of ingredients, he even personally visits producers.

DAICHINO
RESTAURANT