Sustainable Plant based tasting menu - By Tomoko Tahara (Mæst food )
Join us on January 26th, 2025, for an evening of thoughtfully crafted cuisine that marks the seasonal transition from winter to spring. Inspired by Risshun, the first of Japan’s 24 Sekki, and the traditions of the Japanese New Year, this event celebrates renewal and the beauty of nature’s cycles.
This occasion, held a week ahead of the celestial moment when the Sun reaches the longitude of 315°, honors the transition to spring with a unique culinary experience.
Reserve your place and join us for a celebration of renewal through flavor and tradition.
The menu draws from sustainable Japanese-influenced European cuisine, featuring seasonal and locally sourced ingredients.
Each dish is designed to reflect the harmony and transformation of this time of year, with highlights such as congee with 7 vegetables & Koji oil, Carrot tofu(Carrot is now in season) and more.
Event Details :
Date: January 26th, 2025
Time: 6pm (2.5-3 hours)
Location: Modus coffee 112 West Broadway
6 sourses, some parts sharing the menu will be gluten free,
Amuse:
“Roots and grains” 3 kinds of snacks : Buckwheat shortbread, Okinawa black sugar and koji caramel /Seasonal tsukemono pickles
Appetizer
.”Winter leaves” Umami-rich Roasted blussel sprouts, forest flavour compressed apples, pumpkinseed vinaigrette.
Starch
“Seven verdure”. Koshihikari rice Congee, radish top sauce, braised daikon,, maitake mushroom XO, mirabelle plum, ox-eye daisy, confit leek, puffed wild rice. Koji oil and a smoky kick from Noma projects pumpkin bushi
Main
.”Carrots 3 ways” Carrot pate with Kyoto yuba bean curd, Carrot reduction sauce, Decaf Coffee Slow Roasted carrot
pre-dessert
Black hazelnuts Nerikiri., Shaved Chotolate.
Dessert:
”Melted snow “ Whipped Amazake with rose syrup, macelated red currants
Important Note: We politely reject severe food allergies and heavy food modifications, and bringing your own drinks.
Seats for this event are very limited. Please be aware that we may seat guests from different parties at the same table to accommodate everyoneDrinks are available for purchase at the table.We will have natural wine by glass/bottle, seasonal non-alcholic drinks by glass.
Gratuity is not included in the ticket price. Please remember to bring it to show appreciation for the team’s efforts.
Mæst Food by Tomoko Tahara is a unique venture centered on slow, research-based plant based food content. We specialize in sustainable vegan dining events, menu development and cooking videos. Our focus is on plant-based, foraged, and locally sourced ingredients, aiming to capture the best seasonal flavors while fostering a deep connection with the earth and our guests.
Tomoko Tahara chef profile
Tomoko Tahara has trained at several good restaurants in Vancouver, such as Annalena and Acorn, Grapes and soda and currently she is working at Published. She continues to research and study internationally, including an internship at Noma's sister restaurant, Inua,Tokyo and taking food industry sustainability courses at the Mad Academy Copenhagen.Her culinary exploration continues as she seeks new inspirations and knowledge from around the world.
Join us on January 26th, 2025, for an evening of thoughtfully crafted cuisine that marks the seasonal transition from winter to spring. Inspired by Risshun, the first of Japan’s 24 Sekki, and the traditions of the Japanese New Year, this event celebrates renewal and the beauty of nature’s cycles.
This occasion, held a week ahead of the celestial moment when the Sun reaches the longitude of 315°, honors the transition to spring with a unique culinary experience.
Reserve your place and join us for a celebration of renewal through flavor and tradition.
The menu draws from sustainable Japanese-influenced European cuisine, featuring seasonal and locally sourced ingredients.
Each dish is designed to reflect the harmony and transformation of this time of year, with highlights such as congee with 7 vegetables & Koji oil, Carrot tofu(Carrot is now in season) and more.
Event Details :
Date: January 26th, 2025
Time: 6pm (2.5-3 hours)
Location: Modus coffee 112 West Broadway
6 sourses, some parts sharing the menu will be gluten free,
Amuse:
“Roots and grains” 3 kinds of snacks : Buckwheat shortbread, Okinawa black sugar and koji caramel /Seasonal tsukemono pickles
Appetizer
.”Winter leaves” Umami-rich Roasted blussel sprouts, forest flavour compressed apples, pumpkinseed vinaigrette.
Starch
“Seven verdure”. Koshihikari rice Congee, radish top sauce, braised daikon,, maitake mushroom XO, mirabelle plum, ox-eye daisy, confit leek, puffed wild rice. Koji oil and a smoky kick from Noma projects pumpkin bushi
Main
.”Carrots 3 ways” Carrot pate with Kyoto yuba bean curd, Carrot reduction sauce, Decaf Coffee Slow Roasted carrot
pre-dessert
Black hazelnuts Nerikiri., Shaved Chotolate.
Dessert:
”Melted snow “ Whipped Amazake with rose syrup, macelated red currants
Important Note: We politely reject severe food allergies and heavy food modifications, and bringing your own drinks.
Seats for this event are very limited. Please be aware that we may seat guests from different parties at the same table to accommodate everyoneDrinks are available for purchase at the table.We will have natural wine by glass/bottle, seasonal non-alcholic drinks by glass.
Gratuity is not included in the ticket price. Please remember to bring it to show appreciation for the team’s efforts.
Mæst Food by Tomoko Tahara is a unique venture centered on slow, research-based plant based food content. We specialize in sustainable vegan dining events, menu development and cooking videos. Our focus is on plant-based, foraged, and locally sourced ingredients, aiming to capture the best seasonal flavors while fostering a deep connection with the earth and our guests.
Tomoko Tahara chef profile
Tomoko Tahara has trained at several good restaurants in Vancouver, such as Annalena and Acorn, Grapes and soda and currently she is working at Published. She continues to research and study internationally, including an internship at Noma's sister restaurant, Inua,Tokyo and taking food industry sustainability courses at the Mad Academy Copenhagen.Her culinary exploration continues as she seeks new inspirations and knowledge from around the world.
Join us on January 26th, 2025, for an evening of thoughtfully crafted cuisine that marks the seasonal transition from winter to spring. Inspired by Risshun, the first of Japan’s 24 Sekki, and the traditions of the Japanese New Year, this event celebrates renewal and the beauty of nature’s cycles.
This occasion, held a week ahead of the celestial moment when the Sun reaches the longitude of 315°, honors the transition to spring with a unique culinary experience.
Reserve your place and join us for a celebration of renewal through flavor and tradition.
The menu draws from sustainable Japanese-influenced European cuisine, featuring seasonal and locally sourced ingredients.
Each dish is designed to reflect the harmony and transformation of this time of year, with highlights such as congee with 7 vegetables & Koji oil, Carrot tofu(Carrot is now in season) and more.
Event Details :
Date: January 26th, 2025
Time: 6pm (2.5-3 hours)
Location: Modus coffee 112 West Broadway
6 sourses, some parts sharing the menu will be gluten free,
Amuse:
“Roots and grains” 3 kinds of snacks : Buckwheat shortbread, Okinawa black sugar and koji caramel /Seasonal tsukemono pickles
Appetizer
.”Winter leaves” Umami-rich Roasted blussel sprouts, forest flavour compressed apples, pumpkinseed vinaigrette.
Starch
“Seven verdure”. Koshihikari rice Congee, radish top sauce, braised daikon,, maitake mushroom XO, mirabelle plum, ox-eye daisy, confit leek, puffed wild rice. Koji oil and a smoky kick from Noma projects pumpkin bushi
Main
.”Carrots 3 ways” Carrot pate with Kyoto yuba bean curd, Carrot reduction sauce, Decaf Coffee Slow Roasted carrot
pre-dessert
Black hazelnuts Nerikiri., Shaved Chotolate.
Dessert:
”Melted snow “ Whipped Amazake with rose syrup, macelated red currants
Important Note: We politely reject severe food allergies and heavy food modifications, and bringing your own drinks.
Seats for this event are very limited. Please be aware that we may seat guests from different parties at the same table to accommodate everyoneDrinks are available for purchase at the table.We will have natural wine by glass/bottle, seasonal non-alcholic drinks by glass.
Gratuity is not included in the ticket price. Please remember to bring it to show appreciation for the team’s efforts.
Mæst Food by Tomoko Tahara is a unique venture centered on slow, research-based plant based food content. We specialize in sustainable vegan dining events, menu development and cooking videos. Our focus is on plant-based, foraged, and locally sourced ingredients, aiming to capture the best seasonal flavors while fostering a deep connection with the earth and our guests.
Tomoko Tahara chef profile
Tomoko Tahara has trained at several good restaurants in Vancouver, such as Annalena and Acorn, Grapes and soda and currently she is working at Published. She continues to research and study internationally, including an internship at Noma's sister restaurant, Inua,Tokyo and taking food industry sustainability courses at the Mad Academy Copenhagen.Her culinary exploration continues as she seeks new inspirations and knowledge from around the world.