June 22
Tickket holders only event.No walk-ins.
Modus Coffee | 112 West Broadway, Vancouver
6:45 PM.
(Each seating is approximately 2 hours
Join us for the next seasonal dinner by Mæst Food, a plant-based dining experience rooted in fermentation, foraging, and the rhythms of the natural world. Inspired by sekki—the traditional Japanese calendar that marks seasonal transitions—this edition celebrates the Summer Solstice.
In honour of eight years of Mæst pop-ups, we’re offering a shorter menu format at a special price.
This pared-back experience maintains the full spirit and depth of Mæst’s seasonal cooking—nourishing, cooling, and grounded in the present moment.
Price: $71.5 ($80 after tax)
Please note: gratuity is not included.
Ticket includes a multi-course, plant-based meal. Beverages available for purchase.
Menu:(Photos are examples)
a part sharing, gluten free option available. Please notice us if you need the option.
1.
Rhubarb tsukemono, kelp and rose pâte de fruits, sakura oshi sushi, ‘Milk’ bread canape (for Gluten free: flax seed cracker)with XO, pickled rose, strawberry
2.
Jade green braised chayote and tomato clear dashi, pickled elderflower, herb oil
3.
Steamed Zucchini flower and nama-fu(sort of wheat gluten mochi, known for unique chewy texture, GF option is 100%mochi), mugwort and fiddlehead GF Tempura,
Served with house-made mushroom shoyu ponzu and Nori salt, rhubarb kosho
4.
Pine -roasted rutabaga with miso glaze, romano beans,
Served with Fife bakery sourdough bread or GF house-made rice crackers
5.
Forest floor parfait
Cultured soy milk & currant leaf caramel aerated cream, nettle green cake crumb, seasonal berries, fig leaf dark chocolate
Important Note:
Drinks are available at a cash bar. We will serve BC natural wine, house made non-alcholic drinks.
Important Note: We politely reject severe food allergies and heavy food modifications(besides gluten free oprion, but we are handling gluten in the same facility, we are sorry but we have to reject for someone with celiac allergy), and bringing your own drinks.
Seats for this event are very limited. Please be aware that we may seat guests from different parties at the same table to accommodate everyoneDrinks are available for purchase at the table.We will have natural wine by glass/bottle, seasonal non-alcholic drinks by glass.
Gratuity is not included in the ticket price. Please remember to bring it to show appreciation for the team’s efforts.
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.
June 22
Tickket holders only event.No walk-ins.
Modus Coffee | 112 West Broadway, Vancouver
6:45 PM.
(Each seating is approximately 2 hours
Join us for the next seasonal dinner by Mæst Food, a plant-based dining experience rooted in fermentation, foraging, and the rhythms of the natural world. Inspired by sekki—the traditional Japanese calendar that marks seasonal transitions—this edition celebrates the Summer Solstice.
In honour of eight years of Mæst pop-ups, we’re offering a shorter menu format at a special price.
This pared-back experience maintains the full spirit and depth of Mæst’s seasonal cooking—nourishing, cooling, and grounded in the present moment.
Price: $71.5 ($80 after tax)
Please note: gratuity is not included.
Ticket includes a multi-course, plant-based meal. Beverages available for purchase.
Menu:(Photos are examples)
a part sharing, gluten free option available. Please notice us if you need the option.
1.
Rhubarb tsukemono, kelp and rose pâte de fruits, sakura oshi sushi, ‘Milk’ bread canape (for Gluten free: flax seed cracker)with XO, pickled rose, strawberry
2.
Jade green braised chayote and tomato clear dashi, pickled elderflower, herb oil
3.
Steamed Zucchini flower and nama-fu(sort of wheat gluten mochi, known for unique chewy texture, GF option is 100%mochi), mugwort and fiddlehead GF Tempura,
Served with house-made mushroom shoyu ponzu and Nori salt, rhubarb kosho
4.
Pine -roasted rutabaga with miso glaze, romano beans,
Served with Fife bakery sourdough bread or GF house-made rice crackers
5.
Forest floor parfait
Cultured soy milk & currant leaf caramel aerated cream, nettle green cake crumb, seasonal berries, fig leaf dark chocolate
Important Note:
Drinks are available at a cash bar. We will serve BC natural wine, house made non-alcholic drinks.
Important Note: We politely reject severe food allergies and heavy food modifications(besides gluten free oprion, but we are handling gluten in the same facility, we are sorry but we have to reject for someone with celiac allergy), and bringing your own drinks.
Seats for this event are very limited. Please be aware that we may seat guests from different parties at the same table to accommodate everyoneDrinks are available for purchase at the table.We will have natural wine by glass/bottle, seasonal non-alcholic drinks by glass.
Gratuity is not included in the ticket price. Please remember to bring it to show appreciation for the team’s efforts.
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.
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