At an undisclosed South Granville location, we invite you to an intimate five-course, plant-based dinner with very limited seating. This edition of the Secret Dinner Series features Vancouver ceramic artist Jonathan O’Leary, whose work is quietly redefining the Canadian ceramic scene.
Five courses — 4 seasonal snacks, appetizer, main, palate cleanser, and dessert
Gratuity
A handmade ceramic piece by Jonathan O’Leary (small bowl + spoon, $40 value)
Tax
Jonathan created special gift set ( a mini bowl and a spoon)for this dinner and a take-home piece for each guest, allowing you to continue the experience beyond the evening.
In New Nordic fine dining, ceramics are more than vessels — they are an extension of the chef’s vision, shaping how each dish is seen, smelled, and tasted. Our Equinox dinner follows this same principle: food and craft in dialogue, creating an experience that is tactile, seasonal, and ephemeral.
O’Leary’s work has been featured at Naagan (Canada’s 50 Best Restaurants, No. 9) and is currently exhibited at Vancouver International Airport. His pieces embody refinement and quiet strength, a perfect canvas for our autumn menu.
Rooted in Japanese seasonality and Nordic sensibility, the menu reflects the Autumn Equinox (Shūbun) — the point where day and night stand in perfect balance. Expect dishes that celebrate equilibrium: warmth and coolness, air and earth, harvest and transition.
Highlights include:
Hassun — Four Seasonal Bites
Green plum jelly, house “sour cream” chips, fermented coffee tofu roll, beet & rose tartare
Wan-mono — Bowl
Parsnip–sunflower creamy tofu sphere, pine mushroom yuzu dashi, currants
Yakimono — Main
Koji-oil slow-cooked carrot, pumpkin seed purée, radicchio, house-made vegan “parmesan,” Japanese milk bread & ramson butter
Hashi-arai — Palate Cleanser
Herbal & wild crabapple granita, blackcurrant leaf oil
Kashi — Dessert
Pinecone Mont Blanc, yuzu cake, sweet potato cream, corn-citrus foam
Menu subject to seasonal adjustments.
Date: September 27
Seatings: 5:00 PM / 7:30 PM (1.5–2 hours)
Location: Revealed after booking
Price: $132.73 + tax & Eventbrite fees
Gluten-Free Option: Available on request at booking (not suitable for severe celiac).
Dietary Needs: Must be communicated at booking. We cannot accommodate changes on the day.
Seating: Guests from different parties may be seated together.
Drinks: Natural wine (by the glass/bottle) and seasonal non-alcoholic drinks available for purchase.
Seats are very limited. Join us for an evening where food, craft, and time converge.
Chef | Food culture Researcher | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking. Her culinary work centers on sustainable, seasonal ingredients—often foraged or sourced from local farms, using fermentation or other unique technique—and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.
Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
At an undisclosed South Granville location, we invite you to an intimate five-course, plant-based dinner with very limited seating. This edition of the Secret Dinner Series features Vancouver ceramic artist Jonathan O’Leary, whose work is quietly redefining the Canadian ceramic scene.
Five courses — 4 seasonal snacks, appetizer, main, palate cleanser, and dessert
Gratuity
A handmade ceramic piece by Jonathan O’Leary (small bowl + spoon, $40 value)
Tax
Jonathan created special gift set ( a mini bowl and a spoon)for this dinner and a take-home piece for each guest, allowing you to continue the experience beyond the evening.
In New Nordic fine dining, ceramics are more than vessels — they are an extension of the chef’s vision, shaping how each dish is seen, smelled, and tasted. Our Equinox dinner follows this same principle: food and craft in dialogue, creating an experience that is tactile, seasonal, and ephemeral.
O’Leary’s work has been featured at Naagan (Canada’s 50 Best Restaurants, No. 9) and is currently exhibited at Vancouver International Airport. His pieces embody refinement and quiet strength, a perfect canvas for our autumn menu.
Rooted in Japanese seasonality and Nordic sensibility, the menu reflects the Autumn Equinox (Shūbun) — the point where day and night stand in perfect balance. Expect dishes that celebrate equilibrium: warmth and coolness, air and earth, harvest and transition.
Highlights include:
Hassun — Four Seasonal Bites
Green plum jelly, house “sour cream” chips, fermented coffee tofu roll, beet & rose tartare
Wan-mono — Bowl
Parsnip–sunflower creamy tofu sphere, pine mushroom yuzu dashi, currants
Yakimono — Main
Koji-oil slow-cooked carrot, pumpkin seed purée, radicchio, house-made vegan “parmesan,” Japanese milk bread & ramson butter
Hashi-arai — Palate Cleanser
Herbal & wild crabapple granita, blackcurrant leaf oil
Kashi — Dessert
Pinecone Mont Blanc, yuzu cake, sweet potato cream, corn-citrus foam
Menu subject to seasonal adjustments.
Date: September 27
Seatings: 5:00 PM / 7:30 PM (1.5–2 hours)
Location: Revealed after booking
Price: $132.73 + tax & Eventbrite fees
Gluten-Free Option: Available on request at booking (not suitable for severe celiac).
Dietary Needs: Must be communicated at booking. We cannot accommodate changes on the day.
Seating: Guests from different parties may be seated together.
Drinks: Natural wine (by the glass/bottle) and seasonal non-alcoholic drinks available for purchase.
Seats are very limited. Join us for an evening where food, craft, and time converge.
Chef | Food culture Researcher | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking. Her culinary work centers on sustainable, seasonal ingredients—often foraged or sourced from local farms, using fermentation or other unique technique—and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.
Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
