Sonore

Your meal begins with "Apéro" (enjoying pre-dinner drinks and appetizers) on a terrace that blends seamlessly into nature, accompanied by the soothing sound of the mountain stream.

The menu features seasonal ingredients, highlighting their natural flavors while capturing the unique essence of Aomori. Another highlight is the opportunity to enjoy world-class wines carefully selected from around the globe. We offer approximately 2,000 bottles and 150 varieties, focusing on prestigious wines from the Burgundy region of France. We also offer curated wine pairings for each course, and highly recommend experiencing the exquisite "marriage" of our cuisine and wine.

Executive Chef: Ryo Minohara

Born in 1993 in Chiba Prefecture. After graduating from Tsuji Culinary Institute in 2013, he trained at various restaurants in Tokyo. In 2018, he joined HOSHINOYA Taketomi Island, and in March 2019, he was part of the opening team for the French restaurant "Sonore" at Hoshino Resorts Oirase Keiryu Hotel. He has dedicated himself to visiting local producers across Aomori to discover exceptional regional ingredients. In July 2023, he was appointed Executive Chef of Sonore. He actively engages with young local producers and artisans, expanding his community and continuously refining his craft to share the richness of Aomori's food culture with a wider audience.