Arrival
Nights
2 Adults
RESERVE

Our Culinary Philosophy

The Shou Sugi Ban House culinary program is guided by our overarching principles of wellness and sustainability. Every dish is crafted with market-fresh ingredients found on the East End and prepared daily by our in-house team led by Executive Chef Sabdiel Cortes. To complement the dining experience, curated wines are available by the glass or bottle. This thoughtful selection includes wines produced using biodynamic, organic, or sustainable practices, and several are sourced locally or from female winemakers.

Shou Sugi Ban House’s culinary program was collaboratively designed upon the inception of the property by the founding team and Michelin-starred Chef Mads Refslund, a Co-founder of NOMA and owner of ILIS, who served as the original Culinary Creative Director of Shou Sugi Ban House since its inception.

The Dining Experience

The culinary team incorporates seasonal, organic produce into every meal. Eating closer to the source allows you to be more in tune with the season, and the food itself will hold a higher energetic and nutritional value.

We grow an abundance of our own herbs, vegetables, nuts, berries, and flowers in our onsite organic gardens, and to get the most out of these key ingredients we plan far ahead to ferment, brine, pickle, and preserve them to have on-hand for the colder winter months.

Every meal is planned with careful attention to your needs, and the timing and setting are an integral part of the Shou Sugi Ban House experience.

Please note that in order to enjoy our culinary offerings, you must either be an overnight guest, or a day guest with a confirmed reservation for additional services (spa, wellness, or healing arts). Our culinary program is not open to the general public for walk-in visits. 

Signature Breakfast
Daily from 7:30 – 10:30am

Lunch
Daily at 12:30pm and 2:00pm

Dinner
Daily at 6:30 and 7:30pm

Café Food & Beverage Options
Beverages daily from 7:30am – 8:30pm
Food daily from 11:30am – 8:30pm

Click here to view our seasonal menus.

*Given the fresh sourcing of all ingredients, we require that meal selections are submitted by 8:00pm the day prior for all lunch and dinner reservations. Same day requests for full lunch and dinner seatings are not guaranteed, though our à la carte menu is available during set times daily.

Sample Breakfast

Available daily from 7:30 - 10:30am

Included with all overnight stays

Variety of Freshly Prepared Coffee, Tea and Juice
Seasonal Porridge
Miso Soup
Farm Raised Soft-Boiled Eggs
House-Made Granola
Chia Seed Pudding with Oat Milk
Fresh Fruit
House-Made Ricotta
Avocado
Heavily-Seeded Danish Rye Bread
Gluten-Free Bread
House-Made Silken Tofu with Ponzu, Soy & Scallions
Coconut Yogurt
Selection of Dried Fruits and Nuts
Selection of Nut Butters

Included with all overnight stays

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Seasonal Lunch

Daily at 12:30pm and 2:00pm

$75 per person + $15 per each additional course

FIRST

Brussels Sprout Salad with Pickled Red Cabbage, Tarragon Cream, Local Apples, and Balsamic Vinaigrette

Burrata with Pickled Grapes, Fennel Pollen, White Balsamic, and Salted Cucumbers, served with Toasted Sourdough

Zucchini Flatbread with Pumpkin Seed Butter, Avocado, and Citrus Vinaigrette

Mushroom Escabeche on Toasted Sourdough

Heirloom Tomato Carpaccio with Sorrel Chimichurri, Basil, Raspberries, and Smoked Crème Fraîche

Salmon Tiradito with Rhubarb, Cured Cucumber, Black Truffle, and Ponzu

MAIN

Pan-seared Rainbow Trout with Cured Egg Yolk, Ramp Oil, and Fresh Nasturtium

Grilled Shrimp and Steamed Mussels with Dill and Yuzu

Heritage Chicken Breast with Sautéed Cabbage, Fresh Pesto, and Pine Nuts

Roasted Broccoli with Sorrel Chimichurri, Smoked Crème Fraîche, Chili Crisp, and Hazelnuts

Barley Risotto with Squash, Kale, Aged Parmesan, and Spiced Pumpkin Seeds

Braised Green Cabbage with Cashew and Koji, Shitake Mushrooms, Pickled Charred Onions, Shallots, and Granola Crumble

DESSERT

Seasonally-inspired Chef’s Selection

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Seasonal Dinner

Daily at 6:30pm and 7:30pm

$135 per person + $20 per each additional course

FIRST

Local Oysters with Apples, Pickled Ramps, and Ponzu

Heirloom Tomato Carpaccio with Sorrel Chimichurri, Basil, Raspberries, and Smoked Crème Fraîche

Brussels Sprout Salad with Pickled Red Cabbage, Tarragon Cream, Local Apples, and Balsamic Vinaigrette

Burrata with Pickled Grapes, Fennel Pollen, White Balsamic, and Salted Cucumbers, served with Toasted Sourdough

Tuna Tartare with Nori, Sesame Oil, and Fresh Herbs

SECOND

Roasted Corn wrapped in Kombu with Black Garlic and Fresh Herbs

Wild-caught, Pan-seared Sea Scallops with Pancetta, Coffee Vinaigrette and Leeks

Marinated Beets with Preserved Wild Huckleberries, Black Garlic, Roasted Hazelnuts, and Shiso

Tamari-marinated Enoki Mushrooms over Cucumber Noodles

MAIN

Roasted Salmon Steak with Grilled Corn and Summer Squash, Pepitas, and Koji Black Garlic Foam

Dayboat Fish Baked en Papillote with Vegan Miso Butter and Fresh Herbs

Slow-roasted Chicken Breast with Coconut Red Curry, Box Choy, Cilantro, Crispy Shallots

Long Island Duck Breast with Miso Cauliflower Purée, Asian Pears and Koji, and with a Lemongrass Soy Glaze

Barley Risotto with Squash, Kale, Aged Parmesan, and Spiced Pumpkin Seeds

White Miso Cauliflower Steak with Chives, Green Almonds, Tomato, Chipotle, and Manchego

Dry- Aged Prime Grass-Fed Ribeye with Herbed Yukon Gold Potatoes

DESSERT

Seasonally-inspired Chef’s Selection

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