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Mæst Food Nordic Japanese Vegetable Secret dinner - Grain buds - Harvest before the harvest- Early Summer Tasting Menu
May 23
7 course botanical tasting menu
Inspired by the transition from late spring to early summer.
Using early-stage fruits, fresh peas, mid-spring greens, and flowers, using ancient Japanese techniques with a Nordic approach.
Set in an antique, rustic dining room.
12 elements composed into a focused seasonal menu.
—
Mæst food Nordic-Japanese Plant based Secret dinner - Grain buds - A harvest before the harvest -
7 courses, 12 elements, $120 ,includes 18% tips & take home sweet
May 23rd
At discreet location in near downtown Vancouver
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.
Menu :(Gluten free option available, please let us know when you place reservations )
-5 kinds of snack : Kelp chips, seasonal tartelette with green strawberries, black Aebleskiver, the rest of items are TBA
-Appetizer: Green onion, asparagus, rhubarb, quince miso sauce, green blueberries
-House made Japanese milk bread, smoky butter
-Main course :Pasta , green peas, wild vegetable buds miso, hazelnuts leek cream
-Seasonal sorbet
-House made dessert tofu, Pear magnolia gel, wild sorrel, tuille
-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.
Looking for private dinner experience in your space? Click here
Mæst Food Nordic Japanese Vegetable Secret dinner - Grain buds - Harvest before the harvest- Early Summer Tasting Menu
May 23
7 course botanical tasting menu
Inspired by the transition from late spring to early summer.
Using early-stage fruits, fresh peas, mid-spring greens, and flowers, using ancient Japanese techniques with a Nordic approach.
Set in an antique, rustic dining room.
12 elements composed into a focused seasonal menu.
—
Mæst food Nordic-Japanese Plant based Secret dinner - Grain buds - A harvest before the harvest -
7 courses, 12 elements, $120 ,includes 18% tips & take home sweet
May 23rd
At discreet location in near downtown Vancouver
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.
Menu :(Gluten free option available, please let us know when you place reservations )
-5 kinds of snack : Kelp chips, seasonal tartelette with green strawberries, black Aebleskiver, the rest of items are TBA
-Appetizer: Green onion, asparagus, rhubarb, quince miso sauce, green blueberries
-House made Japanese milk bread, smoky butter
-Main course :Pasta , green peas, wild vegetable buds miso, hazelnuts leek cream
-Seasonal sorbet
-House made dessert tofu, Pear magnolia gel, wild sorrel, tuille
-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.
Looking for private dinner experience in your space? Click here