This dish has the makings of a signature dish at SORAE!
"SORAE's Piping Hot Stewed Hamburg Steak" was created to become a signature dish of Lounge & Dining SORAE.
This menu was specially created by our hotel's head chef, Ogawa, who returned to the origins of his own cooking.
During his early career, Ogawa worked at a restaurant whose signature dish was "stewed hamburg steak."
I was so impressed by the taste that I decided to become a chef.
I've always dreamed of one day adding "that unforgettable taste" to my restaurant's menu, and I've poured that feeling into my dishes.
The hamburger steak is simmered in a carefully prepared demi-glace sauce, resulting in a rich, juicy flavor that fills your mouth with the delicious taste of the meat.
Break open the soft-boiled fried egg on top, and the runny, creamy egg flows out.
Enjoy it with plenty of rich demi-glace sauce.
Time
Lunch 11:30 AM - 2:30 PM (Last Order 2:00 PM) *Weekdays only
Tea: 14:30 - 17:30 (Last Order 17:00) *Weekends and public holidays only
Dinner 17:30-21:00 (Last Order 20:30) *Weekdays only
Fee
Lunch: 2,800 yen (includes mini salad, soup, and bread or rice)
Tea and dinner: 2,800 yen (includes mini salad, soup, and bread or rice)
*This product will not be available for purchase from July 7, 2026 to November 30, 2026.
■ KICHIJOJI EXCEL HOTEL TOKYU
Head Chef Katsuya Ogawa
1969 Kanagawa Born in Yokohama, Japan
1988 Trained at a Western-style restaurant in Yokohama
1990 After graduating from culinary school, he went to France and returned to Japan after training at Le Cordon Bleu and INFATH
1991 Joined Prince Hotel Co., Ltd. After working at Akasaka Prince Hotel, he participated in the opening of the Shin-Yokohama Prince Hotel
1997 Joined THE YOKOHAMA BAY HOTEL TOKYU
In 2005, after working as a chef in the banquet kitchen and various restaurants, he became the chef of the main dining restaurant "Café Tosca"
2014 Appointed Miyagi Ambassador of the Ingredients Kingdom
In addition to holding the Miyagi fair, the commission was decided in recognition of its contribution to PR activities, such as serving rice produced in Tome City
2016 New Zealand Beef and Lamb Meister
Through the holding of the New Zealand Fair for more than 10 years, the company was recognized for conveying the appeal of New Zealand beef and lamb to as many people as possible.
Appointed as Executive Expert Chef
2019 Akasaka EXCEL HOTEL TOKYU Appointed as Head Chef
2022 KICHIJOJI EXCEL HOTEL TOKYU Appointed as Head Chef
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The displayed price includes a 12% service charge and 10% consumption tax. (Takeout items only include 8% consumption tax.)
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The menu may change depending on the availability of ingredients.
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If you have any food allergies, please inform our staff in advance. Please note that we may not be able to accommodate requests from customers with severe allergies.
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Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."
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Photos are for references only.
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By law, we will not serve alcohol to anyone driving or under the age of 20.
Enjoy our chef's carefully crafted menu in a different atmosphere each time you visit, whether it's a lively lunchtime or a special dinner.
- seat
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120席
- Private room
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available
- Floor
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2F
- Business hours
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06:30～10:00 (Last order 09:30)
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Breakfast
11:30-14:30 (L.O. 14:00)
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Lunch
14:30 - 17:30 (Last order 17:00)
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tea
17:30～21:00（L.O.20:30）
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Dinner
- telephone number
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0422-29-3081