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.

It’s quince season

I love smell of quince. I’m looking forward to have it this time of the year. Conversely to the aroma, they are tuff, dry taste when you try it raw.

I cooked them as savoury with yuzu, Mexican mint, organic sugar, vegetable dashi broth and salt.

Additional, Mexican mint has great aroma, it smells like tarragon and mint, a hint of vanilla.

You will try this sauce with a rulade dish, at my vegan dinner pop up at Burdock & co. 18th October.

This is the last pop up 2022. Don’t miss it. Tickets link is here

Vegan Farm to table dinner pop up at Burdock and co

This will be 10th of my Vegan dinner event - I have been doing the event for 5 years, I used to call it “Far East”, but not anymore.

Still I’m using traditional Japanese methods but it isn’t visually noticed when you served the dishes at the table.

This time, foods are European inspired.

I went Denmark in April for joining Mad symposium which is hosting by Mad project, they are doing hospitality related symposiums.It was very inspiring days, but won’t write about this subject here, I will write about it in the future.

Back to main subject, the menu is inspired by the trip. and wanted to do this event light after, but I got long covid symptoms for two month.

.Anyways, it is 6 course, introducing a few of dishes of the menu..Ticket link is here

I will donate 10% of ticket sales to Vancouver farmers market. I saw many farmers are struggling with weather this year, and I wanted to do something to support them.Using local farm veggies as usual.

Kohlrabi.

Kohlrabi-ravioli. Say it three times ',) with smoky potato filling.Pressured lemon. Kelp caviar.Lemon kohlrabi sauce

Carrots.

Carrots are braised with wild ose hip paste, nice acidity and sweetness. Serving with rose hip and almond paste, lentils, aged pickled garlic scapes, carrot crapes.

Squash pave.

The pave is roasted 12 hours with fig leaves, serving with a pie crust, emerald oil that made with wild sorrels and spruce tips, squash sauce.

Event ticket price is $120 including a glass of wine, also non-alcholic refreshment in the end. The gratuity is not included. Ticket link is here.