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 and Ponzu
Selection of Dried Fruits and Nuts
Seasonal Porridge or Oatmeal
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
Chilled Udon Noodles
with Enoki Mushrooms, Wild Asparagus and Warm Daikon with Shitake Soup
Fresh Heirloom Tomato Soup
served with Chive Blossoms, Nasturtium Flowers and Thai Basil; Grilled Avocado with Citrus Ponzu and Pan con Tomate
with Grilled Cucumber, Gooseberries and Green Strawberries
Pan Roasted Duck Egg
with Forest Herbs, Mushrooms and Greens
Menu set daily. Available as part of all-inclusive retreat packages or as an add-on to day spa ritual booking.
Sample Dinner Menu
Spring Vegetable Crudite with Soy Bean Hummus
Long Island Sound Oysters on Ice with Pickled Pine and Ramp Mignonette
Skewer Branches with Grilled Scallops and Royal Trumpet Mushrooms
Crispy Rice & Vegetable Yakitori
Sorbet of Peaches with Yogurt Foam and Toasted Oats