It is only fitting that a house built to be one with nature would craft a culinary experience celebrating it. Shola, the restaurant at the Shigeru Ban-designed Shishi-Iwa House No.02 in Karuizawa, is named after the endangered Shola Forest in South India, emphasizing the importance of the forest in the global environment, and reflecting a deep connection with nature and the local farm community representative of the Shishi-Iwa House brand.
At Shola, the cuisine is inspired by the beauty of nature rooted in the passing seasons. Sourcing from a deep network of Nagano Prefecture’s farmers and purveyors, Shola puts provenance on the plate in a way that is contemplative and contemporary.
Demonstrating a deep reverence for terroir, chef Masashi Okamoto has cultivated a close working relationship with local producers to learn how to let ingredients’ natural flavours and textures shine, gently coaxing complexity from the sublime.
Cooking according to the seasons means an ever-evolving menu. Dish after dish, the layers of flavours reveal the sense of place. Take the crown daisy risotto, it is made with Japanese seasonal aroma of crown daisy, buckwheat seeds and Sakamai rice, paired with Kushiro scallops in a potato batter grilled to a savoury perfection. The bittersweet garland chrysanthemum risotto complements the sweetness of scallops and potatoes. It is topped by shaving semi-dried salted egg yolks.
It is followed by the Farm Salad, a concoction of 18 different types of organic herbs and vegetables from Duca Farm that truly highlights the special produces from the farm community in Nagano. A special plate from the earth carries abundance of natural flavors.
The Shinshu salmon arrives from Kodama Fish Farm, which has been in business for 65 years in Shimotakai-gun in Nagano. It is paired with Atelier de Fromage’s “Jade” blue cheese, made entirely from local milk and served with cannelloni with pickled red turnips and Hachisaku jus for a refreshing sourness.
Sourcing from a deep network of Nagano Prefecture’s farmers and purveyors,
Shola puts provenance on the plate in a way that’s contemplative and contemporary
(Photo credit: Harada Kazumasa)
The Tankurogyu wagyu, a rare crossbreed of Shorthorn and Black Wagyu cattle naturally raised on the 150 hectares of grass pasture on the high mountain 1,500 meters above sea level in Davos, Nagano. The surface of the meat is grilled over a high charcoal fire, and the meat is slowly cooked to bring out the best flavour. The rice husks from the sake refining process are used to smoke the meat for the finishing touch, adding depth to the aroma.
To pair with the exquisite menu using fresh local ingredients, Shola also offers an extensive wine menu from over 20 wineries in Nagano as well as a fine selection of wine from Bordeaux and Burgundy. Over the last 10 years, Nagano has emerged as the second largest wine producing region in Japan with wine characterized by its delicacy yet forward accompanied by a fine backbone. The locally made wine is truly a gem that pairs perfectly with Shola’s seasonally crafted menu.
It is a dining experience like no other surrounded by a cornucopia of nature, national parks and bird sanctuaries. The restaurant has become a destination for locals and travelers drawn to Shishi-Iwa House as a retreat for those who appreciate a luxurious local authentic experience.
