September 27, · 5:00 PM / 7:30 PM · South Granville (location disclosed upon booking)
Mæst Food continues its Secret Dinner series with an intimate, plant-based five-course dinner, presented in collaboration with ceramist Jonathan O’Leary ceramics.
A hidden gem in the Canadian ceramic scene, O’Leary’s work has already been recognized by leading chefs, including collaborations at Naagan—ranked No. 9 on Canada’s 50 Best Restaurants. His vessels embody refinement with gentle strength, offering a striking new canvas for this seasonal menu. Currently, his work is also on display at Vancouver International Airport.
For this edition, Jonathan has created not only the vessels used in service but also a limited small plate and spoon for each guest to take home—a tactile extension of the evening.
This dinner draws inspiration from Shūbun, the Autumn Equinox in the Japanese sekki calendar. Shūbun marks the moment when day and night stand in perfect balance, a turning point that ushers in the deeper hues of autumn and the gradual shortening of light. It is a season of equilibrium—between warmth and coolness, harvest and decline.
The menu reflects this balance: rooted in Japanese seasonality and ancient cooking techniques, shaped by Nordic sensibility, and grounded in Pacific Northwest ingredients. Restrained yet layered, each dish is designed to connect guests more closely to the shifting rhythm of the season.
The menu is including:
Cashew, hazel nuts, almonds, stone fruits, seeds, citrus, currant berries, wheat, soy, coconuts, olive oil, canola oil, mushrooms, seaweed
Hassun (Four Seasonal Bites)
Poached green plum kanroni , plum jelly
Chips and cream
Candied Zucchini flower, fermented coffee tofu(decaf), citrus and shichimi cookie
Beet, rose, and truffle tartare with black hazelnut crisp and blueberry capers
Wan-mono (Bowl)
Parsnip and sunflowerseed tofu sphere with yuzu dashi glaze, plum oil, white currants, wafer crisp
Yakimono (Main)
Slow-cooked carrot with pumpkin seed crust, carrot reduction, radicchio, and seasonal mushrooms, bread
Hashi-arai (Palate Cleanser)
Herbal granita with red currant berries, fermented plums
Kashi (Dessert)
Maple–cherry–hazelnut cake with cardamom Chantilly cream
*Menu subject to slight seasonal adjustments.
Tickets include: 5-course dinner (snacks, appetizer, main, palate cleanser, dessert), gratuities, tax, and Jonathan’s ceramic piece to take home.(Beofre tax is $132.73)
Drinks: Natural wine by the glass/bottle and seasonal non-alcoholic pairings available for purchase.
Dietary Notes:
Fully plant-based.
Gluten-free option available upon request.
We cannot accommodate severe celiac or other severe allergies.
Due to the nature of our menus, we are unable to accommodate severe allergies. All dietary needs must be communicated at the time of booking—even for returning guests. Adjustments cannot be made on the day of the event.
Seating: Seats are very limited. Guests may be seated with others at a shared table.
Mæst Food by Tomoko Tahara is a unique venture centered on slow, research-based plant based food content. We specialize in sustainable vegan dining events, menu development and cooking videos. Our focus is on plant-based, foraged, and locally sourced ingredients, aiming to capture the best seasonal flavors while fostering a deep connection with the earth and our guests.
Tomoko Tahara chef profile
Tomoko Tahara has trained at several good restaurants in Vancouver, such as Annalena and Acorn, Grapes and soda and Published.
She continues to research and study internationally, including an internship at Noma's sister restaurant, Inua,Tokyo and taking food industry sustainability courses at the Mad Academy Copenhagen.Her culinary exploration continues as she seeks new inspirations and knowledge from around the world.
September 27, · 5:00 PM / 7:30 PM · South Granville (location disclosed upon booking)
Mæst Food continues its Secret Dinner series with an intimate, plant-based five-course dinner, presented in collaboration with ceramist Jonathan O’Leary ceramics.
A hidden gem in the Canadian ceramic scene, O’Leary’s work has already been recognized by leading chefs, including collaborations at Naagan—ranked No. 9 on Canada’s 50 Best Restaurants. His vessels embody refinement with gentle strength, offering a striking new canvas for this seasonal menu. Currently, his work is also on display at Vancouver International Airport.
For this edition, Jonathan has created not only the vessels used in service but also a limited small plate and spoon for each guest to take home—a tactile extension of the evening.
This dinner draws inspiration from Shūbun, the Autumn Equinox in the Japanese sekki calendar. Shūbun marks the moment when day and night stand in perfect balance, a turning point that ushers in the deeper hues of autumn and the gradual shortening of light. It is a season of equilibrium—between warmth and coolness, harvest and decline.
The menu reflects this balance: rooted in Japanese seasonality and ancient cooking techniques, shaped by Nordic sensibility, and grounded in Pacific Northwest ingredients. Restrained yet layered, each dish is designed to connect guests more closely to the shifting rhythm of the season.
The menu is including:
Cashew, hazel nuts, almonds, stone fruits, seeds, citrus, currant berries, wheat, soy, coconuts, olive oil, canola oil, mushrooms, seaweed
Hassun (Four Seasonal Bites)
Poached green plum kanroni , plum jelly
Chips and cream
Candied Zucchini flower, fermented coffee tofu(decaf), citrus and shichimi cookie
Beet, rose, and truffle tartare with black hazelnut crisp and blueberry capers
Wan-mono (Bowl)
Parsnip and sunflowerseed tofu sphere with yuzu dashi glaze, plum oil, white currants, wafer crisp
Yakimono (Main)
Slow-cooked carrot with pumpkin seed crust, carrot reduction, radicchio, and seasonal mushrooms, bread
Hashi-arai (Palate Cleanser)
Herbal granita with red currant berries, fermented plums
Kashi (Dessert)
Maple–cherry–hazelnut cake with cardamom Chantilly cream
*Menu subject to slight seasonal adjustments.
Tickets include: 5-course dinner (snacks, appetizer, main, palate cleanser, dessert), gratuities, tax, and Jonathan’s ceramic piece to take home.(Beofre tax is $132.73)
Drinks: Natural wine by the glass/bottle and seasonal non-alcoholic pairings available for purchase.
Dietary Notes:
Fully plant-based.
Gluten-free option available upon request.
We cannot accommodate severe celiac or other severe allergies.
Due to the nature of our menus, we are unable to accommodate severe allergies. All dietary needs must be communicated at the time of booking—even for returning guests. Adjustments cannot be made on the day of the event.
Seating: Seats are very limited. Guests may be seated with others at a shared table.
Mæst Food by Tomoko Tahara is a unique venture centered on slow, research-based plant based food content. We specialize in sustainable vegan dining events, menu development and cooking videos. Our focus is on plant-based, foraged, and locally sourced ingredients, aiming to capture the best seasonal flavors while fostering a deep connection with the earth and our guests.
Tomoko Tahara chef profile
Tomoko Tahara has trained at several good restaurants in Vancouver, such as Annalena and Acorn, Grapes and soda and Published.
She continues to research and study internationally, including an internship at Noma's sister restaurant, Inua,Tokyo and taking food industry sustainability courses at the Mad Academy Copenhagen.Her culinary exploration continues as she seeks new inspirations and knowledge from around the world.
