Examples of our summer-only menu
Small starter: ‘Scallops’
A small starter featuring scallops grilled to a fragrant crisp, garnished with fresh green peppers and herbs
This starter makes full use of the scallops—a seafood treasure from Aomori, a prefecture surrounded by the sea on three sides—including the muscle. The combination of the savoury, grilled scallops with fresh green peppers brings out the natural sweetness of the scallops. Garnished with chilli and fragrant herbs, it creates a refreshing, summery flavour. This dish harmonises the bounty of the season with the unique character of Aomori’s local climate.
Warm Starter: ‘Sea Urchin and Abalone Soup’
A warm starter inspired by the regional dish ‘Sea Urchin and Abalone Soup’, combining sea urchin and abalone with the fragrant notes of rice and saffron
This warm starter draws inspiration from ‘Sea Urchin and Abalone Soup’, a regional dish from the Nanbu region of Aomori Prefecture that features sea urchin and abalone. By combining these ingredients with rice—once cherished as a staple food in the region—we have captured the richness of Aomori’s seas and the culinary culture deeply rooted in the way of life of the Nanbu region within a single dish. Building upon this cherished local culinary tradition, we have layered the vibrant aroma of saffron and refined the dish into a new creation using French culinary techniques.
Beef Dish
A beef dish featuring beef grilled over charcoal, served with okra infused with the aroma of hinoki cypress and a Madeira wine sauce
This beef dish features beef slowly grilled over charcoal, served with okra infused with the fragrance of hinoki cypress. The rich, deep-flavoured sauce made with Madeira wine and the toasty aroma of the charcoal bring out the umami of the beef. The robust flavour is gently complemented by the refreshing scent of hinoki cypress, characterised by a cool, invigorating aroma that lingers in the nose. It is a dish in which the aroma of the charcoal, the umami of the meat and the fragrance of hinoki cypress harmonise perfectly.
Chilled starter: ‘Salmon’ × Domaine Oudan Chablis Les Sèles 2022
Wine pairing with the chilled starter: ‘Salmon’
We recommend pairing smoked salmon with a white wine from the Chablis region of France. Its refreshing citrus-like aroma, crisp acidity and minerality derived from the limestone soil complement the salmon’s mellow umami and smoky notes. It also harmonises beautifully with the sweetness of the cherry tomatoes, the acidity of the tomato jelly and the gentle flavour of the ricotta cheese, creating a pairing that offers a refreshing finish, perfect for a summer cold starter.
French Restaurant ‘Sonore’ Summer Limited Menu – Overview
| Period: |
1 July – 30 September 2026 |
| Price: |
21,780 yen per person (including tax and service charge; accommodation not included) |
| Time: |
17:30–21:00 |
| Eligibility: |
Hotel guests (primary school age and above) |
| Notes: |
The menu and ingredients are subject to change depending on availability. |
＞Booking.
