The Shou Sugi Ban House culinary philosophy is born from our belief that true health is grounded in nature. Our menu, designed in collaboration with chef Mads Refslund, allows guests to experience an inventive, plant-rich, seasonal menu, designed to heal and sustain. Meals are created consciously, nourishing the whole person through a mindful and balanced approach.
Our culinary team selects the finest locally sourced, organic foods based on hyper-seasonal collaborations with local growers and purveyors. Additionally, we integrate an abundance of herbs and greens grown in our on-site gardens.
Dining at Shou Sugi Ban House
Our open-concept, demonstration kitchen and communal dining table evoke transparency and invite the sharing of ideas, nurturing an authentic social experience as guests gather for cooking classes and lectures by visiting speakers and chefs.
We have chosen to embrace sustainability as a crucial aspect of the Shou Sugi Ban House experience. Sustainability – in concept and practice – embodies our respect for, and reliance upon, the biological welfare of the land and sea, as well as our dedication to maintaining it.
Sample Breakfast Buffet
Hen Eggs from the Farm
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
Housemade Ricotta Cheese
Heavily Seeded Danish Rye Bread
Hot Lemon Water, Organic Coffee and Herbal Tea
Sample Lunch Menus
Pan Roasted Duck Egg
with Herbs from the Garden and Ramp Oil
Shiitake Mushrooms Glazed with Black Garlic Shoyu
Pan Roasted Shishito Peppers with Lime
Chilled Udon Noodles
with Enoki Mushrooms and Warm Daikon with Shiitake Soup
Silken Tofu with Black Garlic Shoyu and Scallions
with Grilled Cucumber, Gooseberries and Pickled Green Strawberries
Warm Sunchoke Soup
with Potatoes and Parsley
Salt baked oysters and leeks
Set menu daily. Available as part of all-inclusive retreat packages or as an add-on to day spa ritual booking Wednesdays through Sundays.
Sample Dinner Menu
Oven Roasted Kabocha Squash, Pumpkin Seed Risotto with Sweet Corn and Cashew Crème
Grilled Monkfish Skewers
Brussels Sprouts on the Stalk
Housemade Pickles — Shisito Peppers, Plums, Green Almonds and Blue Spruce
Pan Roasted Kabocha Squash with Beurre Noisette, Pumpkin Seed Butter and Hazelnuts
Raw Milk Panna Cotta, Buckwheat Honey, Buttermilk, Orange Zest