Sustainable Plant based tasting menu - Mæst food By Tomoko Tahara
Join us on April 27th, 2025, for an evening of thoughtfully crafted cuisine that marks the seasonal transition from earlyy spring to mid season. The theme is “After the rain” Inspired by Koku-u , referring to the spring rain that nourishes the fields and promotes the growth of crops.
Koku-u is 6th of Japan’s 24 Sekki calender.
This event celebrates renewal and the beauty of nature’s cycles.
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 artichoke bagna cauda
Event Details :
Date: April 27th, 2025
Time: 7 pm (2.5 hours)
Location: Modus coffee 112 West Broadway
6 sourses, some parts sharing, the menu can be Gluten Free option.Let us know when you order.
The menu will change based on the availability of seasonal ingredients.The photos are ideal.
Menu
1:
3 kinds of snacks : nettle green arepa, rosehip and mushroom XO, /koshihikari rice Inari.fiddle head/seasonal tsukemono pickles
2
Black hazelnuts bagna cauda, aburi artichoke, fresh radish,
ground elder, Fife bakery sourdough.
3
Cured konjac, sea grapes, magnolia,flowering currant dashi.flowering currant leaf green oil .
4
.Local potato umami pave, seasonal greens, wild lily shoots, stuffed morel, smoked pickles, Noma projects pumpkin bushi.
5
Jusmine amazake (fermented koji water) strawberry granita, mochi.
6
Almond semifreddo,
Cherryblossom Japanese waffles,
Candied kumquat, hojicha cream.
Drinks are available at a cash bar. We will serve BC natural wane, house made non-alcholic drinks.
Important Note: We politely reject severe food allergies and heavy food modifications(besides gluten free oprion, but we are handling gluten in the same facility, we are sorry but we have to reject for someone with celiac allergy), 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 April 27th, 2025, for an evening of thoughtfully crafted cuisine that marks the seasonal transition from earlyy spring to mid season. The theme is “After the rain” Inspired by Koku-u , referring to the spring rain that nourishes the fields and promotes the growth of crops.
Koku-u is 6th of Japan’s 24 Sekki calender.
This event celebrates renewal and the beauty of nature’s cycles.
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 artichoke bagna cauda
Event Details :
Date: April 27th, 2025
Time: 7 pm (2.5 hours)
Location: Modus coffee 112 West Broadway
6 sourses, some parts sharing, the menu can be Gluten Free option.Let us know when you order.
The menu will change based on the availability of seasonal ingredients.The photos are ideal.
Menu
1:
3 kinds of snacks : nettle green arepa, rosehip and mushroom XO, /koshihikari rice Inari.fiddle head/seasonal tsukemono pickles
2
Black hazelnuts bagna cauda, aburi artichoke, fresh radish,
ground elder, Fife bakery sourdough.
3
Cured konjac, sea grapes, magnolia,flowering currant dashi.flowering currant leaf green oil .
4
.Local potato umami pave, seasonal greens, wild lily shoots, stuffed morel, smoked pickles, Noma projects pumpkin bushi.
5
Jusmine amazake (fermented koji water) strawberry granita, mochi.
6
Almond semifreddo,
Cherryblossom Japanese waffles,
Candied kumquat, hojicha cream.
Drinks are available at a cash bar. We will serve BC natural wane, house made non-alcholic drinks.
Important Note: We politely reject severe food allergies and heavy food modifications(besides gluten free oprion, but we are handling gluten in the same facility, we are sorry but we have to reject for someone with celiac allergy), 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 April 27th, 2025, for an evening of thoughtfully crafted cuisine that marks the seasonal transition from earlyy spring to mid season. The theme is “After the rain” Inspired by Koku-u , referring to the spring rain that nourishes the fields and promotes the growth of crops.
Koku-u is 6th of Japan’s 24 Sekki calender.
This event celebrates renewal and the beauty of nature’s cycles.
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 artichoke bagna cauda
Event Details :
Date: April 27th, 2025
Time: 7 pm (2.5 hours)
Location: Modus coffee 112 West Broadway
6 sourses, some parts sharing, the menu can be Gluten Free option.Let us know when you order.
The menu will change based on the availability of seasonal ingredients.The photos are ideal.
Menu
1:
3 kinds of snacks : nettle green arepa, rosehip and mushroom XO, /koshihikari rice Inari.fiddle head/seasonal tsukemono pickles
2
Black hazelnuts bagna cauda, aburi artichoke, fresh radish,
ground elder, Fife bakery sourdough.
3
Cured konjac, sea grapes, magnolia,flowering currant dashi.flowering currant leaf green oil .
4
.Local potato umami pave, seasonal greens, wild lily shoots, stuffed morel, smoked pickles, Noma projects pumpkin bushi.
5
Jusmine amazake (fermented koji water) strawberry granita, mochi.
6
Almond semifreddo,
Cherryblossom Japanese waffles,
Candied kumquat, hojicha cream.
Drinks are available at a cash bar. We will serve BC natural wane, house made non-alcholic drinks.
Important Note: We politely reject severe food allergies and heavy food modifications(besides gluten free oprion, but we are handling gluten in the same facility, we are sorry but we have to reject for someone with celiac allergy), 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.