The Shou Sugi Ban House culinary philosophy is born from our belief that true health is grounded in nature.
We believe in the healing power of plants and have chosen to embrace sustainability as a crucial aspect of the Shou Sugi Ban House experience. Our culinary team selects the finest locally sourced, organic foods based on hyper-seasonal collaborations with local growers and purveyors. Our biodynamic gardens are intentionally harvested to produce an array of leafy greens and superfoods that will be roasted, juiced and fermented.
Shou Sugi Ban House’s plant-rich culinary program was designed in collaboration with Michelin-starred chef Mads Refslund, co-founder of Noma. His Nordic-inspired menu with Asian influences offers a deeply nourishing and artful dining experience.
Under guiding principles of wellness, sustainability and a no-waste philosophy, menus are inspired by the idea of eating closer to nature.
Dining at Shou Sugi Ban House
Our culinary program has been thoughtfully chosen to encourage a reflective and nourishing environment.
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.
Nutritious, seasonal meals are offered in our Main Barn at set times every day which helps the body find consistency and balance while supporting a natural circadian rhythm.
Breakfast | 8:00AM – 10:00AM
Lunch | 12:00PM & 1:30PM
Dinner | 6:30PM
We invite you to add on a seasonal meal during any visit. For day guests, all visits must be booked as part of a package with a two-service minimum.
Culinary reservations are required and must be made at least 24 hours in advance. We happily accommodate dietary restrictions, including vegan and gluten-free options.
We also offer freshly prepared Rice Bowls, beverages and signature teas, available throughout the day.
Sample Breakfast Menu
Served daily between 8:00AM and 10:00AM
Included with any overnight stay
Variety of Freshly Prepared Coffee, Tea and Juice
Farm Raised Soft-Boiled Eggs
Chia Seed Pudding with Oat Milk
Heavily-Seeded Danish Rye Bread
House-Made Silken Tofu with Ponzu, Soy & Scallions
Selection of Dried Fruits and Nuts
Selection of Nut Butters
Sample Lunch & Dinner Menu
Lunch served daily at 12:00PM and 1:30PM
Dinner served daily at 6:30PM
Dayboat Fish Baked en Papillote with Fermented Chickpeas and Bean Sprouts
Grilled Salmon Belly with Ginger and Flowers
Mackerel with Grilled Heart of Romaine
Grilled Chicken with Ginger and Lemon Thyme
Vegetable Tacos with Whole Roasted Cauliflower
Zucchini Flatbread with Pumpkin and Citrus
Chickpea and Hazelnut Spread on Toasted Rye
New Potatoes with Ramps and Matcha Tea
Japanese Eggplant with Fermented Beans and Hazelnuts