Our vegan ‘omakase’ dinner event
As I was browsing through Noma Kyoto's posts (feeling a bit jealous that people were able to snag a reservation there), I couldn't help but appreciate the amazing food environment in Japan. With the islands spanning a long distance, the country experiences a variety of climates in each season. In particular, during springtime, one can enjoy summer fruits from Okinawa and other southern islands, as well as regular spring vegetables and plants from Honshu, and late winter seaweeds and vegetables from colder areas such as Hokkaido and the northern region. This realization came to me while I was interning at Inua back in 2019.
I am grateful that restaurants like Noma Kyoto are introducing Japanese culture and environment to the world, showcasing how rich and diverse the food culture of Japan is through their eyes. It makes me realize how lucky I am to have been born in this country and to be proud of my Japanese heritage.
Anyway, let's get back to the main topic. I (@tomokotahara as @maest_food) am excited to announce a collaboration with @folkerestaurant, featuring an 8-course tasting dinner. The base inspirations for our menu items reflect the food culture of Japan. Chef Uyeda, who was born in Canada and is half Japanese, has experience working for six months at a 3 Michelin star restaurant in Japan and also CDC at Kissa Tanto (a Japanese-Italian restaurant) for three years.Along with co-owner and pastry chef Deo, they have opened Folke, whose menus are strongly inspired by East to South Asian cultures and plant based. I feel honored to have the opportunity to work with them.
I hope to see you at the event.
Event details: Ticket link is here.
A plant-based 8-course omakase tasting menu. The event will take place on April 24th with 2 seatings at 5:30pm and 8:30pm. Tickets are available now at @folkerestaurant for $135, 8 courses.
Drink pairing is also available for an additional $45.
The location is Folke restaurant at 2585 W Broadway, Vancouver, BC V6K 2E9.
Collaboration vegan dinner event
Exciting news! Folke restaurant and Maest (Tomoko Tahara) are collaborating on a plant-based 8-course tasting dinner.
The event will take place on April 24th with 2 seatings at 5:30pm and 8:30pm.
Tickets are available now at Folke restaurant for $135, 8 courses includes 4 kinds of welcome snacks and drink, a dessert. Drink pairing is also available for an additional $45. Tips are included.
The location is Folke restaurant at 2585 W Broadway, Vancouver, BC V6K 2E9. Don't miss out on this amazing culinary experience!
*Photos are examples
About Folke : To bring people together- whole communities, friends and neighbours. Folke is a vegetable focused restaurant that strives to highlight local farms and the beautiful produce that they provide us with. Our everchanging menu is composed of a variety of small plates for a shared dining experience.
Before chef Uyeda’s recent three year-run as the chef de cuisine at Kissa Tanto, he was at Pilgrimme on Galiano Island. Deo is a pastry chef (recently at Tsawwassen Springs). They opened a community-oriented vegan restaurant. Their concept is something that Uyeda had come across while working at Pilgrimme and the now-closed Relae (Copenhagen)*The sentences from Scout magazine
About Maest food : Tomoko's background as a chef who has been trained by several chefs and worked at good restaurants in Vancouver for a decade indicates that she has gained significant experience in the culinary arts. Her focus on vegan cuisine and the use of locally sourced and foraged ingredients demonstrates a commitment to sustainable and ethical cooking practices.
Her work as a head chef at Harken coffee and writing their menus with original recipes showcases her culinary creativity and ability to develop unique and exciting dishes. Her participation in an internship at Inua, Noma's sister restaurant in Japan, and a class at Mad academy in Copenhagen, as well as her current work at Annalena in Vancouver, suggests that she is dedicated to continuing her education and improving her skills and knowledges as a chef.
