SORANO HOTEL (Tachikawa, Tokyo; operated by Tachihi Hospitality Management Co., Ltd.; President: Masamichi Murayama) is serving a seasonal Japanese-style afternoon tea, "Kinshu Chakai" (Autumn Brocade Tea Gathering), at its second-floor DAICHINO RESTAURANT from Tuesday, September 1 through Monday, November 30, 2026.
Second-Floor DAICHINO RESTAURANT | "Kinshu Chakai" — A Japanese-Style Afternoon Tea
"Kinshu Chakai" is built around a refined Japanese aesthetic and adult sense of ease, bringing together the season's best autumn flavors in one richly seasonal afternoon tea.
Savory Bites Woven with Autumn Flavors
Inside a tiered box decorated with chrysanthemum blossoms sit three savory dishes built around autumn flavors: a salad made with carefully chosen fresh vegetables, a "Potato and Red Miso Galette with Kombu-Cured Eggplant and Shiso Roll," and a "Homemade Miso Sausage with Shiitake Mushroom Farce." Pairing Japanese ingredients with Western techniques, the dishes bring a varied range of flavors to the season's best produce.
An Autumn Dessert Plate That Gathers the Harvest in One Place
The centerpiece dessert plate brings together chestnut, sweet potato, shine muscat, kyoho grape, fig, and purple sweet potato — the season's signature autumn flavors — on a single plate. Made with Tachikawa-grown ingredients and homemade koji, the plate features original sweets unique to SORANO HOTEL that draw out the character of each ingredient.
Among them, the "Baked Sweet Potato Basque Cheesecake" is a perennial favorite that returns every year to strong demand. It's a two-layer cream cheese made from baked sweet potato paste and strained salted-koji yogurt, served alongside a grilled yatsuhashi made with rice flour from the hotel's own SORANO Rice. Pairing the Basque cheesecake with the grilled yatsuhashi brings together two distinct textures and flavors.
The "Two-Row Barley Pie Mont Blanc" makes generous use of two-row barley grown in Tachikawa. A crisp pie that draws out the barley's toasty aroma is paired with a florentine made from homemade miso tamari and two-row barley, finishing in a flavor that balances chestnut sweetness with the barley's roasted notes.
For one week only, from Sunday, October 25 through Saturday, October 31, the afternoon tea will also be arranged with a Halloween theme, adding playful, limited-time touches to the season's flavors.
"Kinshu Chakai — A Japanese-Style Afternoon Tea" Overview
| Available | Tuesday, September 1 – Monday, November 30, 2026 (arranged with a Halloween theme from Sunday, October 25 through Saturday, October 31) |
| Venue | DAICHINO RESTAURANT (2nd floor, SORANO HOTEL) |
| Hours | 1:00 PM – 4:00 PM (last order 3:00 PM); a 90-minute seating from your reserved time |
| Price | ¥6,930 per person (tax included) |
| Dessert Plate | Two-Row Barley Pie Mont Blanc, Baked Sweet Potato Basque Cheesecake, Shine Muscat Parfait, Kyoho Grape and Butterfly Pea Jelly, Fig Compote Simmered in Tachihi no Sora Sake and Tenjo Mirin, Purple Sweet Potato Amazake An-Butter Sake Lees Scone, Matcha Goma Dango |
| Savory | Potato and Red Miso Galette with Kombu-Cured Eggplant and Shiso Roll, Homemade Miso Sausage with Shiitake Mushroom Farce, SORANO HOTEL Monaka, Black Maitake Mushroom Japanese-Style Soy Milk Cream Pasta, Autumn Harvest Salad |
| Drinks | Grape Spritzer, Hotel Original Botanical Flower Tea, and more |
| Reservations & Inquiries | TEL: 050-3196-9027 / Email: r_restaurant@soranohotel.com |
A Step Up in Well-Being
SORANO HOTEL also offers a "Well-being" experience that pairs the afternoon tea with a spa treatment: "Private Retreat — Spa Treatment & Afternoon Tea."
This day-trip plan combines an in-room spa treatment with an afternoon tea, and also gives guests access, at a special rate, to SORANO SPA facilities normally reserved for overnight guests and spa members. Guests can unwind with an unhurried spa treatment and enjoy an autumn-flavored afternoon tea in the same visit, all while taking in open views away from everyday life.
A Commitment to Local Ingredients
SORANO HOTEL sits in Tachikawa, Tokyo — close to central Tokyo, yet surrounded by the green mountains of the Tama area, Chichibu, and the Koshin region. The hotel actively draws on this local appeal, bringing the blessings of Tachikawa and the surrounding region into its dishes.
The head chef personally visits producers across Japan to build relationships and ensure carefully selected, reliable ingredients reach every guest. Building on the idea of growing food suited to its place, the hotel remains committed to its original "SORANO Rice" and homemade condiments such as miso and koji, continuing to expand what's possible in its cooking.
