THE RESTAURANT: SHOLA
SHOLA stands as a beacon of culinary excellence, where the whispers of the wind, the fragrance of flowers, and the bounty of life converge. As you partake in a meal at SHOLA, you engage in a dialogue with nature, listening to the stories plated before you.
CONCEPTA Culinary Journey Rooted in Karuizawa‘s Essence
SHOLA embodies the pursuit of unique, locally sourced ingredients and fosters deep connections with local producers, encapsulating the spirit of Karuizawa. Our philosophy extends beyond the culinary experience to encompass the cycles of sustainability and creation of new locales through gastronomy. The motifs within our identity reflect Karuizawa's diverse ecological cycles, portraying a world where resources, value, and production interlink harmoniously. SHOLA aspires to ponder, articulate, and share what is most needed in our world today, all within the beautifully designed space by architect Shigeru Ban. We invite you to dine with us, where listening to nature becomes an integral part of the experience.
THE CHEF
Seasonal. Local. Bold. Imaginative. These words define the contemporary culinary vision of our Executive Chef, Masashi Okamoto. Known for his refined yet creative approach, Chef Masa curates a prix fixe menu that elevates seasonal ingredients sourced from Karuizawa and across Nagano. Each course is thoughtfully crafted to express the essence of time and place — combining classical techniques with an instinctive understanding of natural flavors. Formerly Head Chef at a leading hotel in Tokyo, Chef Masa moved to Karuizawa in 2022 to lead SHOLA, where he continues to innovate with a deep respect for Japan’s culinary heritage and local producers.
THE MENUA Tribute to the Seasons
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. Guests may also enjoy à la carte selections with a minimum of two courses. 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. Join us for lunch or dinner and savor the changing seasons of Karuizawa on our terrace, accompanied by curated wines and sake from Nagano.
THE WINE & WHISKY
BAR + CIGAR ROOM
The art of appreciating the world’s finest drinks is taken very seriously at SSH. An expertly curated collection of some of the world’s finest wines tops the menu at The Wine and Whisky Bar in SSH No.02, an intimate haven with dusky-toned paneled shelving, a tiled bar counter and a private Cigar Room. Our ever-expanding but selective collection includes 60-plus wines spanning around 10 vintages from eight producers across Bordeaux and Burgundy.
SPECIAL EVENTS
In the mood for something special? Shishi-Iwa House can also arrange for our chef to cook for private events – from intimate dinner parties to small pop-up feasts. Please contact staff for more details.