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 a balanced diet rich in leafy greens and farm raised proteins.
We 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, founder of Noma. Combining his no-waste philosophy with the property’s guiding principles of wellness and sustainability has created a balanced menu that changes with the season.
Dining at Shou Sugi Ban House
Our culinary program has been thoughtfully chosen to encourage a reflective and nourishing environment.
Our open-concept, demonstration kitchen evokes transparency between guests and their food and invites the sharing of tastes, ideas and laughs among guests and staff. 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.
We invite you to add on a seasonal meal during any visit. 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. Please inform guest services of any restrictions and allergies upon booking.
Breakfast 8AM-10AM | Lunch 1PM | Dinner 7PM
Sample Breakfast Menu
Complimentary with your overnight stay
Farm raised eggs
Housemade Silken Tofu with Shoyu, Ponzu, Scallion
Selection of Dried Fruits and Nuts
Seasonal Oat Porridge
Selection of Nut Butters
Chia Seed Pudding with Oat Milk
Freshly prepared coffee, tea and juice
Sample Lunch & Dinner Menu
Dayboat Fish Baked en Papillote with Fermented Chickpeas and Bean Sprouts
Grilled Salmon Belly with Ginger and Flowers
Mackerel with Grilled Heart of Romaine, Buttermilk and Salted Egg Yolks
Grilled Chicken with Ginger and Lemon Thyme
Vegetable Tacos with Whole Roasted Cauliflower and Black Garlic
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
Nut Milk Panna Cotta