2 Adults

Culinary Philosophy

The Shou Sugi Ban House culinary program has been designed in collaboration with Michelin-starred Chef Mads Refslund, a co-founder of Noma, who has served as the Culinary Creative Director of Shou Sugi Ban House since inception.

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.

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.

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 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.

Dining at Shou Sugi Ban House

Our culinary program has been thoughtfully chosen to encourage a 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.

Given the fresh sourcing of all ingredients, it is required that reservations are made at least 24 hours in advance. Please notify our team of any allergies or dietary restrictions. All menu items can be made gluten-free upon request.

main barn breakfast fire and tea

Signature Breakfast
Daily from 8:00 – 10:00am · Included

Daily at 12:30pm and 2:00pm · $75/person

Daily at 6:30 and 7:30pm · $135/person

Cafe Food & Beverage Options
Daily from 7:30am – 8:30pm · À la carte pricing

Click here to view our seasonal menus.

Sample Breakfast Menu

Served daily between 8:00AM and 10:00AM
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
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