Our Culinary Philosophy
Our overarching principles of wellness and sustainability guide the Shou Sugi Ban House culinary program. Every dish is crafted with market-fresh ingredients found on the East End and prepared daily by our in-house team. 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 by the founding team alongside a selection of renowned and rising chefs. Rooted in a shared commitment to seasonality, sustainability, and nourishment, the program continues to evolve under the direction of our dedicated in-house culinary team.
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.
