Awaji Sougo – Shojin Cuisine
Awaji Sougo – Shojin Cuisine
THE PASONA Brings You
Nourishing Shojin Cuisine on Awaji Island
Surrounded by the natural beauty of Awaji Island, THE PASONA natureverse retreat invites you to look at your daily well-being from different perspectives—from the mind and body to food and sleep.
On the second floor, Awaji Sougo – Shojin Cuisine presents a new take on Shojin cuisine (traditional Japanese Buddhist cuisine rooted in plant-based ingredients and mindful preparation), produced by Chef Daisuke Nomura. After serving as the third-generation head chef at Daigo, one of Tokyo’s renowned Shojin cuisine restaurants, Chef Nomura went on to open Shojin Sougo. His cuisine brings together traditional Shojin philosophy, a contemporary sensibility, and the seasonal bounty of Awaji Island.
Beautiful, playful, and delicious. Discover THE PASONA’s approach to the art of dining through dishes that go beyond the traditional image of Shojin cuisine.
A Refined Wellness Retreat to Reconnect with Your Mind and Body
THE PASONA natureverse retreat is a stay-based wellness retreat surrounded by the natural beauty of Awaji Island. Through food, exercise, sleep, mindfulness, nature, and medical care, it offers an opportunity to reconnect with your mind and body.
Spend quiet, refined moments discovering new ways to live a healthier, more balanced life.
Wellness Through Food, Expressed by Awaji Sougo
One of the essential elements of the experience at THE PASONA natureverse retreat is “food.” At Awaji Sougo on the second floor, the philosophy of THE PASONA’s wellness approach comes to life through cuisine—inviting you to savor seasonal ingredients and take a moment to appreciate each thoughtfully prepared dish.
"Wellness Kaiseki"— Shojin Cuisine Refined through a Contemporary Sensibility
Carrying Forward the Spirit of Tradition,
A New Expression of Shojin Cuisine
Awaji Sougo does not aim to simply recreate traditional Shojin cuisine as it was in the past. Instead, it embraces the philosophy at the heart of Shojin cuisine: making the most of seasonal ingredients while balancing five flavors, five colors, and five cooking methods, known as “Gomi Goshoku Goho,” and expressing gratitude for the life that nourishes us.
“Wellness Kaiseki” Hakuren — Lunch
¥18,000 (tax & service included)
Full-Course Lunch Details:
Sesame Tofu, Vinegared Dish, Tempura, Shira-ae, Simmered Dish, Chirashi Sushi, Sougo Noodles, Dessert.
Menu items may change without notice depending on seasonal availability. For details, please check the menu on the official reservation site.
“Wellness Kaiseki” Hakuren — Lunch
¥18,000 (tax & service included)
Full-Course Lunch Details:
Sesame Tofu, Vinegared Dish, Tempura, Shira-ae, Simmered Dish, Chirashi Sushi, Sougo Noodles, Dessert.
Menu items may change without notice depending on seasonal availability. For details, please check the menu on the official reservation site.
A Culinary Experience at Awaji Sougo,
Connecting You to Wellness Gastronomy
Awaji Sougo brings this philosophy into a modern restaurant experience that feels approachable and inviting. Each dish combines beautiful presentation, the joy of eating, and ingredients prepared with care for the body—creating a culinary experience that reflects THE PASONA’s approach to “Wellness Gastronomy.”
“Wellness Kaiseki” Seiren — Dinner
¥31,000 (tax & service included)
Full-Course Dinner Details:
Kombu Roll, Clear Soup, Monaka Wafer, Sake-Steamed Dish, Simmered Dish with Grated Daikon, Sougo Noodles, Sushi, Dessert.
Menu items may change without notice depending on seasonal availability. For details, please check the menu on the official reservation site.
“Wellness Kaiseki” Seiren — Dinner
¥31,000 (tax & service included)
Full-Course Dinner Details:
Kombu Roll, Clear Soup, Monaka Wafer, Sake-Steamed Dish, Simmered Dish with Grated Daikon, Sougo Noodles, Sushi, Dessert.
Menu items may change without notice depending on seasonal availability. For details, please check the menu on the official reservation site.
Take time to savor a meal that gently nourishes
both body and mind.
Not “Complicated Shojin Cuisine,”
but Dishes that are Joyful, Beautiful, and Delicious
Not “complicated Shojin cuisine,”
but beautiful, delicious dishes made to be enjoyed.
Shojin Cuisine Made for People Today
to Enjoy Wholeheartedly
Chef Nomura creates more than Shojin cuisine as a traditional Buddhist practice. He creates Shojin cuisine that people today can genuinely enjoy in a restaurant setting.
“As you might imagine, it will probably be quite different from what you picture when you hear Shojin cuisine.”
True to these words, Chef Nomura believes that a chef’s role is not only to preserve tradition, but also to embrace new ideas and continue creating new expressions of cuisine. From the beauty of each dish at first sight, to the surprise of the first bite and the calm feeling that lingers after the meal, Awaji Sougo invites you to experience Shojin cuisine in a more open and approachable way.
Daisuke Nomura
Born as the eldest son of the family that runs Daigo, a renowned Shojin cuisine restaurant in Shibakoen, Tokyo, Daisuke Nomura built his career as the restaurant’s third-generation head chef. Daigo was awarded two Michelin stars from 2008. In 2015, he left Daigo to open Shojin Sougo, where he continues to explore new possibilities for Shojin cuisine.
Rooted in traditional Shojin cuisine while embracing a contemporary sensibility, Chef Nomura strives to make Shojin cuisine more accessible and enjoyable for a wider audience. At Awaji Sougo, he brings together the abundant ingredients of Awaji Island with his years of experience to create a new expression of Shojin cuisine.
A Modern Japanese Space
Surrounded by the Warmth of Wood and Nature
A modern Japanese dining space defined by its high ceilings and a striking table with a solid wood slab top. Surrounded by the warmth of natural wood and the beauty of nature, it offers a refined setting for a quiet, unhurried dining experience.
At Awaji Sougo, the experience extends beyond the food itself. The tableware, light, and space all come together to create a complete experience of the cuisine.
Taking Shojin cuisine shaped in Tokyo
one step further with the bounty of Awaji Island.
Blessed by the sea and fertile land, Awaji Island is home to a rich variety of seasonal ingredients. At Awaji Sougo, these seasonal gifts are thoughtfully incorporated into Shojin cuisine, elevated into a distinctive culinary expression that could only be born on Awaji Island.
Awaji Sougo | Information
Location
THE PASONA natureverse retreat 2F
Hours
Lunch 11:30AM 〜2:00PM ／ Dinner ー 5:30PM〜9:00PM
Closed Days
Thursdays and Fridays
Price / Dining Fees
From 18,000円〜31,000円（tax included）
Frequently Asked Questions
Q. What kind of restaurant is Awaji Sougo?
A. Awaji Sougo is a Shojin cuisine restaurant located on the second floor of THE PASONA natureverse retreat. Shojin cuisine is a traditional Japanese Buddhist cuisine centered on plant-based ingredients, seasonal flavors, and mindful preparation. Produced by Chef Daisuke Nomura, Awaji Sougo honors this philosophy while bringing a contemporary sensibility to a modern restaurant experience.
Q. Can I enjoy Shojin cuisine even if I am not familiar with it?
A. Chef Nomura presents Shojin cuisine as something approachable, beautiful, enjoyable, and delicious rather than difficult or unfamiliar. It is a welcoming introduction for those experiencing Shojin cuisine for the first time.
Q. What kind of facility is THE PASONA natureverse retreat?
A. THE PASONA natureverse retreat is a wellness facility with a minimum stay of three nights, offering a holistic approach to well-being through food, exercise, sleep, mindfulness, and nature. Awaji Sougo is one of the experiences within the retreat, focusing on the role of food in supporting wellness.
Q. Is THE PASONA a hotel?
A. THE PASONA natureverse retreat is not a conventional hotel, but a wellness retreat with a minimum stay of three nights. Surrounded by the natural beauty of Awaji Island, guests can take time to focus on their well-being through experiences centered around food, exercise, sleep, mindfulness, nature, and medical care.
Q. Do I need to make a reservation at Awaji Sougo?
A. Yes, reservations are required at Awaji Sougo. Please check the reservation page for the latest availability and menu details.
Q. What kind of cuisine can I enjoy?
A. We serve Shojin cuisine that makes the most of seasonal ingredients, guided by the traditional principles of five flavors, five colors, and five cooking methods. The menu changes with the seasons.
Q. What are Awaji Sougo’s opening days and hours?
A. Awaji Sougo is open for lunch from 11:30 AM to 2:00 PM and dinner from 5:30 PM to 9:00 PM. The restaurant is closed on Thursdays and Fridays.
Discover Wellness Through "Food" at THE PASONA
THE PASONA natureverse retreat embraces the philosophy of “Renew Through Food.” The Shojin cuisine at Awaji Sougo is one of the experiences that symbolize this approach to food.
The retreat also offers other restaurants that celebrate the seasonal flavors and local bounty of Awaji Island. Each carefully prepared dish, experienced in a tranquil setting, adds depth and lasting impressions to your stay.
Sushi Minami
Appreciate the bounty of Awaji Island’s seas through expertly crafted sushi. With a particular focus on the rice and locally caught fish from the waters around Awaji Island, determining the ideal cut and style of sushi for each fish, each piece brings out the unique character and best qualities of the fish.
Produced by Awaji Island Nobu, Sushi Minami offers a refined sushi experience unique to the island. Savor each piece and discover the flavors of the surrounding sea.
Terre | Innovative French Cuisine
Terre’s menu is produced by Chef Kosuke Nabeta, who leads the Michelin one-star Restaurant Sola in Paris’s 5th arrondissement, Terre offers a wellness gastronomy experience that blends the spirit of French cuisine with traditional Japanese techniques.
Drawing on ancient Japanese methods such as smoking, drying, marinating, and fermentation, each dish brings out the natural beauty of its ingredients while expressing the bounty of the land. Through a dining experience shaped by sustainable thinking, Terre invites you to embrace a new sense of richness.
Mitsuki Awaji |
Japanese Cuisine
Mitsuki Awaji’s menu is produced by Chef Hisato Nakahigashi, the fourth-generation chef of Miyamasou, a renowned culinary inn in Kyoto awarded three Michelin stars in the Michelin Guide Kyoto Osaka 2026. Drawing on Awaji Island’s long-standing food culture and its rich natural bounty, he reimagines these traditions through a contemporary lens to create a new style of “Sea Foraged Cuisine,” inspired by the island’s coastal landscape and seasonal ingredients.
Awaji Togei | Kappo Cuisine
Awaji Togei’s offerings are produced by Takaki Tōgei, owner of the renowned kappo restaurant Asai Tōgei in Shinsaibashi, Osaka. The full-course meal combines carefully selected ingredients from across Japan with the seasonal bounty of Awaji Island, following the five traditional Japanese cooking methods of preparing sashimi, making soup, simmering, grilling, and frying.
Rooted in the Japanese concept of “Mibyo”—supporting well-being before illness arises—the cuisine is thoughtfully prepared to be nourishing and gentle on the body. Enjoy this refined culinary experience throughout the day at the all-day dining restaurant.
Awaji Sougo | Shojin Ryori (Buddhist Vegetarian Cuisine)
As part of the culinary experiences that support your stay at THE PASONA, Awaji Sougo reinterprets traditional Shojin cuisine through a contemporary lens, creating a calm and nourishing moment to reconnect with yourself.
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