This immersive experience begins with a local visit to Duca Farm.
Discover an exclusive culinary journey that connects nature, local craftsmanship, and refined gastronomy in the neighborhood and also enjoy your dinner at the end.
(Includes prix fixe 4dishes dinner course)

*Schedule
3:30 pm, guests will depart from Shishi-Iwa House No.2 by hotel car.
4:00 pm- Duca Farm free session.
5:00 pm- departure from Duca Farm.
5:30 pm- Arrival at Shishi-Iwa House.
5:45 pm- a welcome drink will be served at Shola.
6:00 pm- Dinner experience.
7:30 pm- End of the dinner.
*Details will be sent to you by email after the booking is confirmed.

This is an example from a day in April.
All course contents are left to the chef of the day.
Please kindly note that the menu may change depending on availability of ingredients.

Amuse

Octopus / Dashi / Yuzu

Boar / Chinese Cabbage / Fermented Rice

From A Farm...

Homemade Bread

Today's Meat

Mushrooms / Koshihikari / Eggyolk

Carrot / Mozzarella / Mandarin

Sweet Potato

Tea

We offer a prix fixe course menu that allows you to savor the rich seasonal flavors of Karuizawa and the high-quality ingredients from throughout Nagano Prefecture.
Combining traditional French techniques with delicate Japanese sensibilities, we use an abundance of pesticide-free vegetables, herbs, and edible flowers sourced from contracted farms. Enjoy dishes that make the most of the bounty of Shinshu, including Shinshu salmon, wild venison, wild boar, and sustainably raised duck, chicken, and beef.
Specialties include Aomori Prefecture's "Silver Duck," a signature dish made with Akagi Wagyu beef aged for 40 days and carefully grilled over charcoal, as well as our world-renowned vegan burger and a variety of desserts.
Experience the changing seasons of Karuizawa while savoring carefully selected Nagano wines and sake in an architectural space designed by Shigeru Ban.

Each course is based on the chef's choice on the day. The menu below is a sample.
The menu may change depending on the availability of ingredients. Thank you for your understanding.

*Salad
-Nagano Prefecture Seasonal Vegetable Salad with Over 20 Varieties
-Warm Mushroom and Poached Egg Salad
*Appetizer
-Roasted Broccoli, Kale & Preserved Lemon Hokkaido Akkeshi Clam Sauce
-Arugula Veloute with Brioche Cream of Aosa Seaweed, Ancient Cucumber & Caviar
*Main Dish
-Charcoal-Grilled Silver Duck from Aomori
-Charcoal-Grilled Gunma Prefecture Akagi Beef
-Today's Fresh Fish: A Chef's Inspired Dish
-SHOLA Special Vegan Burger
*Dessert
-Nougat Place with Nagano Chestnuts Crushed Fig & Chestnut Fritters
-Rooibos Tea Blancmange

Curated by Chef Masashi Okamoto, our new menu format centers around a 4-course prix fixe that highlights the seasonal riches of Karuizawa and the quality produce from across Nagano Prefecture.
Our dishes combine traditional French culinary techniques with Japanese sensibilities, showcasing pesticide-free vegetables, herbs, and edible flowers from trusted partner farms.
We also feature wild venison and boar, Shinshu salmon from Nagano’s pure waters, and sustainably raised duck, chicken, and beef. Don’t miss SHOLA’s signature items like the Silver Duck from Aomori or our 40-day dry-aged Akagi Wagyu beef — both charcoal-grilled to perfection. A variety of desserts and a vegan option, including what some call the best vegan burger in the world, complete the experience.

For a la carte use, reservations are for seating only. Please order the menu when you arrive at the restaurant.

The disaster caused by the Noto Peninsula earthquake has left a deep scar and many people are still in the process of recovering from the devastation.
SHISHI-IWA-HOUSE will hold a dinner event at SHOLA in support of Noto.
Chef Toshiya Ikehata, who was born and raised in Noto, and Chef Okamoto of SHOLA will collaborate on a dinner course using ingredients from Noto and Karuizawa.

Vaughan Mabee, executive chef at Amisfield (Best Restaurant of the Year, NZ), is coming to Japan.
He will present a unrivaled 10-course dinner inspired by the winter nature of Shinshu and Japanese ingredients.

1. Wild duck feet , liver, miso, black truffle
2. Live Ayu
3. Turnip, sake , shiso
4. Greens of Nagano, ikura , smoked butter sauce
5. Inoshishi snout, Japanese milk bread , sake lees butter
6. Nagano Wagyu tongue
7. White fish, tiny anchovies, Sakura butter sauce
8. Deer moss , wild sika deer
9. Green pheasant Pitivier
10. Yamamoto Koshihikari rice
11. The duck head
12. The far north
13. Petit fours of Nagano

Hope you will enjoy a special evening that stimulates the senses, woven together by Vaughan's imagination and culinary expertise.
Please kindly note that we are unable to accommodate allergy-related requests during this period.

We offer a prix fixe course menu that allows you to savor the rich seasonal flavors of Karuizawa and the high-quality ingredients from throughout Nagano Prefecture.
Combining traditional French techniques with delicate Japanese sensibilities, we use an abundance of pesticide-free vegetables, herbs, and edible flowers sourced from contracted farms. Enjoy dishes that make the most of the bounty of Shinshu, including Shinshu salmon, wild venison, wild boar, and sustainably raised duck, chicken, and beef.
Specialties include Aomori Prefecture's "Silver Duck," a signature dish made with Akagi Wagyu beef aged for 40 days and carefully grilled over charcoal, as well as our world-renowned vegan burger and a variety of desserts.
Experience the changing seasons of Karuizawa while savoring carefully selected Nagano wines and sake in an architectural space designed by Shigeru Ban.

Each course is based on the chef's choice on the day. The menu below is a sample.
The menu may change depending on the availability of ingredients. Thank you for your understanding.

*Salad
-Nagano Prefecture Seasonal Vegetable Salad with Over 20 Varieties
-Warm Mushroom and Poached Egg Salad
*Appetizer
-Roasted Broccoli, Kale & Preserved Lemon Hokkaido Akkeshi Clam Sauce
-Arugula Veloute with Brioche Cream of Aosa Seaweed, Ancient Cucumber & Caviar
*Main Dish
-Charcoal-Grilled Silver Duck from Aomori
-Charcoal-Grilled Gunma Prefecture Akagi Beef
-Today's Fresh Fish: A Chef's Inspired Dish
-SHOLA Special Vegan Burger
*Dessert
-Nougat Place with Nagano Chestnuts Crushed Fig & Chestnut Fritters
-Rooibos Tea Blancmange