Plant-based Secret Dinner — "Grain Buds" Early Summer Tasting Menu

Mæst Food
Nordic–Japanese Plant-Based Secret Dinner

May 23

7 courses / 12 elements

Ingredients before they settle,
worked through preservation.

Ancient Japanese preserving techniques,
with new Nordic approach.

Set in an antique dining room.

*Previous Secret dinner series were sold out, only 16 seats total for this event. Highly recommend to save your spots early.

Location:

At discreet location in near downtown Vancouver area, we will let you know exact location upon your reservation.

5:00 pm

7:30 pm

Location details will be shared upon booking, near downtown and Kits

Very limited seating

Drinks are available to purchase at the table.

Important note:

The price includes dinner, a take-home sweet, and 18% gratuity.

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

(Gluten-free option available — please note when reserving)

Snacks (5 kinds)

Kelp crisp and quince paste

Seasonal tartelette with frangipane, flowering currant gel, cultured almond cream

Black æbleskiver pancake, leek filling, leek aioli

Sasame leaf charcoal cracker, cultured cashew emulsion, blueberry, Sansho pepper flowers

Persimom caramel cookie sandwich

Appetizer - Young shoots salad

Asparagus, lily shoots, rhubarb

Young pine cone “olives”

Quince miso fudge, pumpkin bushi

Bread

House-made Japanese milk bread, smoked butter

Main - skewer plate

Wild rice wrapped in cherry blossom leaf

Green peas, wild vegetable bud miso

Fiddlehead, hay-roasted beets and aged plum tare skewer

Hazelnut and leek sauce

Palette changer

Cultured almond cheese cake bite with vegan white chocolate

Dessert

Pumpkin seed tofu

Black currant amazake granita

Magnolia syrup, sansho pepper oil

Petit four

TBA

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.

Feedback from past guests:

“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”
— Alicia, Vancouver

“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”
— Jace, Vancouver

“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”
— Dali, Vancouver

“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”

— Erin, Vancouver

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