Mæst Food Nordic Japanese Plant based Secret dinner - Daikan - the coldest season
This Secret Dinner is situated in Daikan, the coldest period of the Sekki calendar, when culinary practice has historically shifted from immediacy to continuity. In this phase of the seasonal cycle, food is less concerned with freshness and more with preservation, storage, and metabolic efficiency. Daikan marks a threshold in the year when both land and body slow down, and cooking becomes an act of maintenance.
A way of sustaining life through restraint, foresight, and accumulated knowledge.
The menu is inspired by winter forest and fields - around roots, alliums, and ginger — ingredients selected for their structural density, thermal qualities, and capacity to endure extended cold with local produce and modern Nordic culinary approach.
The dinner takes place within an antique room setting. The presence of aged materials, accumulated objects, and visible time aligns the physical space with the temporal conditions of the season.
Mæst food Nordic-Japanese Plant based Secret dinner - Daikan
7 courses, 12 elements, $120 all inclusive 18% tips & tax
January 17th
At discreet location in near downtown Vancouver
5 pm : available
7:30 pm : sold out
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.
Menu :
-4 kinds of snack
Grape leaf with medlar miso filling, xo
Spinatch cream, pinecone olive tartelette
Sesame Leaf crisp with currant sauce
Daikon pillow
-Potato and leek terrine
Quince paste
Leek top oil
Leek needles
-Japanese milk bread with fir butter
-Buckwheat pasta with daikon mizore broth, morel mushrooms and seasonal vegetable
Noma projects pumpkin bushi
-Black berry granita
-Mini oshiruko(sweet local azuki bean soup with mochi)
-Petit four
Maitake Cookie chocolate sandwich
Black currant and amazake nordic candy
Tomoko Tahara
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 Nordic Japanese Plant based Secret dinner - Daikan - the coldest season
This Secret Dinner is situated in Daikan, the coldest period of the Sekki calendar, when culinary practice has historically shifted from immediacy to continuity. In this phase of the seasonal cycle, food is less concerned with freshness and more with preservation, storage, and metabolic efficiency. Daikan marks a threshold in the year when both land and body slow down, and cooking becomes an act of maintenance.
A way of sustaining life through restraint, foresight, and accumulated knowledge.
The menu is inspired by winter forest and fields - around roots, alliums, and ginger — ingredients selected for their structural density, thermal qualities, and capacity to endure extended cold with local produce and modern Nordic culinary approach.
The dinner takes place within an antique room setting. The presence of aged materials, accumulated objects, and visible time aligns the physical space with the temporal conditions of the season.
Mæst food Nordic-Japanese Plant based Secret dinner - Daikan
7 courses, 12 elements, $120 all inclusive 18% tips & tax
January 17th
At discreet location in near downtown Vancouver
5 pm : available
7:30 pm : sold out
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.
Menu :
-4 kinds of snack
Grape leaf with medlar miso filling, xo
Spinatch cream, pinecone olive tartelette
Sesame Leaf crisp with currant sauce
Daikon pillow
-Potato and leek terrine
Quince paste
Leek top oil
Leek needles
-Japanese milk bread with fir butter
-Buckwheat pasta with daikon mizore broth, morel mushrooms and seasonal vegetable
Noma projects pumpkin bushi
-Black berry granita
-Mini oshiruko(sweet local azuki bean soup with mochi)
-Petit four
Maitake Cookie chocolate sandwich
Black currant and amazake nordic candy
Tomoko Tahara
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
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