Mæst Food Secret dinner - Shosetsu. - Arrival of winter
November 1st
$110 — Six courses, 10 elements dinner, tax & gratuity included (2 hours experience)
5:00 (still have some rooms) 7:30 (Sold out)
*Ticket holder only event, we will close the ticketing system 31 st Oct, 11 PM
Coinciding with World Vegan Day, our SHŌSETSU dinner explores the season’s transition through a plant-based menu inspired by Japanese technique and Nordic restraint.
As autumn deepens and the air turns sharp with the promise of winter, we gather once more for a quiet feast.
Following the sekki calendar, this dinner marks Shōsetsu “Minor Snow” , a time when the first frost touches the fields and the world begins to settle.
Looking for
A six-course tasting menu composed of ten elements, this meal reflects the slow transition between abundance and rest. Root vegetables, grains, and preserved flavours. Gentle, grounded, and contemplative , a contrast to the excess of the holiday just passed.
Hosted as part of the Mæst Food Secret Dinner series, this evening invites you to experience the subtle harmony between nature’s rhythm.
Location details will be shared upon booking, near downtown and Kits, in south Granville area
Very limited seating
Drinks are available to purchase at the table
Important note:
We are unable to accommodate severe food allergies, last-minute dietary changes, or major menu modifications for this event.
Please share any dietary information when booking — we cannot adjust the menu on the day of service.
Outside beverages are not permitted.Thank you for understanding. this ensures a smooth service and the best possible experience for all guests.
Gluten free option is available.(The menu is fully gluten free except bread, gluten free option instead of bread : mini onigiri)
Menu :
Welcome snacks : 4 kinds of snacks: Daikon-mochi(Radish cake) with house chili oil, mini Gluten free beets tart, Pine-roasted Yaki-imo Potato with miso, Gluten free aebleskiver pancake with truffle stuffing, spruce
Starter 1 : Japanese style Carrot dumpling, carrot foam, chanterelle mushroom, Pickled blackberry shoots
Starter 2 : Fermented, seared Burussel sprouts, sorrel and seaweed vinaigrette, pumpkin seed, house vegan parmesan
Main course: Japanese milk bread and house miso butter or mini onigiri /Aged, roasted cauliflower with coffee shoyu graze(for gluten free, tamari graze) , koji beurre blanc, chickpea puree, spruce oil
Dessert: Japanese Pear cake, parsnip pudding, cherry blossom miso caramel
Petit four: Nama chocolate and hojicha dust, quince and hawthorn pate de fruits
Our blog post is here
Chef Instagram
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 focus 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.
Looking for private dinner experience in your space? Click here
Mæst Food Secret dinner - Shosetsu. - Arrival of winter
November 1st
$110 — Six courses, 10 elements dinner, tax & gratuity included (2 hours experience)
5:00 (still have some rooms) 7:30 (Sold out)
*Ticket holder only event, we will close the ticketing system 31 st Oct, 11 PM
Coinciding with World Vegan Day, our SHŌSETSU dinner explores the season’s transition through a plant-based menu inspired by Japanese technique and Nordic restraint.
As autumn deepens and the air turns sharp with the promise of winter, we gather once more for a quiet feast.
Following the sekki calendar, this dinner marks Shōsetsu “Minor Snow” , a time when the first frost touches the fields and the world begins to settle.
Looking for
A six-course tasting menu composed of ten elements, this meal reflects the slow transition between abundance and rest. Root vegetables, grains, and preserved flavours. Gentle, grounded, and contemplative , a contrast to the excess of the holiday just passed.
Hosted as part of the Mæst Food Secret Dinner series, this evening invites you to experience the subtle harmony between nature’s rhythm.
Location details will be shared upon booking, near downtown and Kits, in south Granville area
Very limited seating
Drinks are available to purchase at the table
Important note:
We are unable to accommodate severe food allergies, last-minute dietary changes, or major menu modifications for this event.
Please share any dietary information when booking — we cannot adjust the menu on the day of service.
Outside beverages are not permitted.Thank you for understanding. this ensures a smooth service and the best possible experience for all guests.
Gluten free option is available.(The menu is fully gluten free except bread, gluten free option instead of bread : mini onigiri)
Menu :
Welcome snacks : 4 kinds of snacks: Daikon-mochi(Radish cake) with house chili oil, mini Gluten free beets tart, Pine-roasted Yaki-imo Potato with miso, Gluten free aebleskiver pancake with truffle stuffing, spruce
Starter 1 : Japanese style Carrot dumpling, carrot foam, chanterelle mushroom, Pickled blackberry shoots
Starter 2 : Fermented, seared Burussel sprouts, sorrel and seaweed vinaigrette, pumpkin seed, house vegan parmesan
Main course: Japanese milk bread and house miso butter or mini onigiri /Aged, roasted cauliflower with coffee shoyu graze(for gluten free, tamari graze) , koji beurre blanc, chickpea puree, spruce oil
Dessert: Japanese Pear cake, parsnip pudding, cherry blossom miso caramel
Petit four: Nama chocolate and hojicha dust, quince and hawthorn pate de fruits
Our blog post is here
Chef Instagram
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 focus 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.
Looking for private dinner experience in your space? Click here
Image 1 of 10
Image 2 of 10
Image 3 of 10
Image 4 of 10
Image 5 of 10
Image 6 of 10
Image 7 of 10
Image 8 of 10
Image 9 of 10
Image 10 of 10