2021/09/15

New Autumn Menu at DAICHINO RESTAURANT – Theme: Kyoto Travels
Our executive chef hailing from a long-established restaurant in Kyoto
takes guests on a trip to Kyoto through dining

The SORANO HOTEL [Tachikawa, Tokyo; Tachihi Hospitality Management Co., Ltd.; Shiho Ikeuchi, GeneralManager] has launched a new autumn menu at its main dining hall DAICHINO RESTAURANT. The grandmenu and course menu are seasonally renewed four times a year, and the present theme is Autumn Flavors
Kyoto Travels. In the regretful difficulty of distant travels this autumn sightseeing season, our executive chef
who comes from a well-established restaurant in Kyoto takes guests on a gastronomical trip to Kyoto.
The grand menu consists of 25 à la carte dishes, an assortment of four desserts, two lunch courses andone dinner course. A combination of fall flavors with ingredients of Kyoto, including Kyoaka jidori chicken,
Daitokuji natto soybeans, Kyoimo taro, and Kujo green onion is presented as crossover food that takes aWestern approach to authentic Japanese cooking. The lineup offers a new taste experience characteristic ofDaichino Restaurant.

■ Autumn À la Carte Menu

https://soranohotel.com/recommended/34/
Seared White Wine Vinegar Mackerel with Kyoto Mizuna
Potherb and Crispy Deep-fried Tofu
In Japanese cuisine, mackerel is commonly cured withvinegar made with rice or grain, but at DAICHINO RESTAURANT,
we use wine vinegar to tone down the sweetness and enhance
the crisp flavor. The garnish of muscat grapes and deep-fried
tofu is also a refreshing complement to our shime-saba.
1,980 yen (tax inclusive)Nasu Goto Beef Fillet Cutlet with Gentle Daitokuji Natto
Sauce
Daitokuji natto soybeans are made in front of the gates of
Kyoto’s Daitokuji Temple. Though delicious as is with the deep
flavor and aroma of fermentation, here the natto is combinedwith fond de veau for a rich sauce inspired by Western cuisine.
3,300 yen (tax inclusive)
Sansho Pepper Fried Bushu Duck and Botchan Kabocha
Squash Stuffed with Ginkgo and Mushroom
One whole kabocha squash is generously stuffed with
autumn splendors—duck, ginkgo, and mushrooms—andcomes with a gentle sauce of fig, Daitokuji natto soybeans, andbalsamic vinegar. Dijon mustard spread on the inside of thebowl gives the superbly sweet pumpkin a refreshing tang.
3,850 yen (tax inclusive)■ DAICHI Lunch Set - Kyo Sanpo (Kyoto Stroll) ・Appetizer ; Mizuna Potherb Salad with Prosciutto,Japanese Pear, Deep-fried Tofu
・Boxed Assortment ; Fried Nagaimo Yam with Beef andMushroom Soy Glaze, Seared Returning Bonito,Fresh Fig
Tempura, Shingen Chicken and Mushroom Gratin flavoredwith Saikyo Miso,Vinegared Persimmon and Vegetables
dressed with Seasoned Seaweed
・Rice ; Red Sea Break Stock Over Rice with Sesame and Pickled Vegetables
・Choice of Dessert ; Ice Cream with SORANO HOTEL Original Sake “Tachihi no Sora” Lees Flavor ORJapanese Jelly with Earl Grey Flavor OR Japanese Chestnut and Roasted Green Tea Mont Blanc Pudding OR
Japanese Pear Sherbet with Soy Florentin

Main Dining ”DAICHINO RESTAURANT”

Price: 5,500 yen (tax inclusive)

Autumn Dinner Course

10,000 yen (tax inclusive)https://soranohotel.com/en/recommended/26/-＃＃＃< Inquiries > SORANO HOTEL Marketing: Kanako Murayama, Masako Suda TEL: 042-540-7757
E-MAIL: communications@soranohotel.com*The photographs seen in this release can be downloaded from below.https://xgf.nu/bvmA(Valid until: October 4, 2021 / Password: sora)