Mæst Food special popup event - Harken kitchen re-united with Raphael Pirrene(O5 tea)
November 26th
At Saan Saan cafe 227 Main street
The ticket is including : 5 elements Teishoku style dinner, a dessert, welcome drink (Raph’s special, Wine based tea cocktail or mocktail) and tax (1.5 hours experience)
*Ticket holder only event
A small return, four years later.
Some of you will remember Harken Coffee, and if you spent time there, you might remember the kitchen we ran behind the scenes.
I was head chef, and Raph was my sous. The café closed in 2021, but the rhythm, experimentation, and intensity of that kitchen have stayed with us.
So we’re bringing it back the vibes just one day.
Raph is now part of the O5 Tea team, managing the space and bringing his sense of flavour and service to tea culture. For this pop-up, he’ll curate welcome drink, andnon-alcoholic drink menu, also create the dessert.
I (Tomoko Tahara)’ll be cooking a five-dish teishoku-style set — a structured set menu featuring seasonal dishes such as local blacken chestnut rice, mock-tori skewers, and more.
This isn’t a recreation. It’s a reunion. The same team, new context.
As a bonus, Mark, who many of you might remember as one of Harken’s baristas will join helping us for the service.
Unfortunately, no coffee this time
.Important note:
The ticket price is including the 5 dishes dinner, dessert and welcome drink. Gratuity is not including the ticket price.
Extra drinks (Wine, mocktails) are available to purchase at the table.
We are unable to accommodate severe food allergies, last-minute dietary changes, or 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.
The menu is FULLY Gluten free, menu details coming up soon.
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 special popup event - Harken kitchen re-united with Raphael Pirrene(O5 tea)
November 26th
At Saan Saan cafe 227 Main street
The ticket is including : 5 elements Teishoku style dinner, a dessert, welcome drink (Raph’s special, Wine based tea cocktail or mocktail) and tax (1.5 hours experience)
*Ticket holder only event
A small return, four years later.
Some of you will remember Harken Coffee, and if you spent time there, you might remember the kitchen we ran behind the scenes.
I was head chef, and Raph was my sous. The café closed in 2021, but the rhythm, experimentation, and intensity of that kitchen have stayed with us.
So we’re bringing it back the vibes just one day.
Raph is now part of the O5 Tea team, managing the space and bringing his sense of flavour and service to tea culture. For this pop-up, he’ll curate welcome drink, andnon-alcoholic drink menu, also create the dessert.
I (Tomoko Tahara)’ll be cooking a five-dish teishoku-style set — a structured set menu featuring seasonal dishes such as local blacken chestnut rice, mock-tori skewers, and more.
This isn’t a recreation. It’s a reunion. The same team, new context.
As a bonus, Mark, who many of you might remember as one of Harken’s baristas will join helping us for the service.
Unfortunately, no coffee this time
.Important note:
The ticket price is including the 5 dishes dinner, dessert and welcome drink. Gratuity is not including the ticket price.
Extra drinks (Wine, mocktails) are available to purchase at the table.
We are unable to accommodate severe food allergies, last-minute dietary changes, or 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.
The menu is FULLY Gluten free, menu details coming up soon.
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
