At an undisclosed location in South Grancille, we invite you to an intimate, plant-based 5 course dinner with very limited seating—this secret dinner series is featuring ceramists - the first edition is a distinctive ceramic work of Janaki Larsen.
She collaborated us to make special plates for the dinner, also a small cup for each guest to take home.
August 23rd 5:00 PM (1 ticket left)/ 7:30 PM(sold out) somewhere in South Granville.We will provide the location when we received orders.
The ticket includes:
5 courses including 4 snacks, appetizer, main and dessert, petit four(two mini pastries after the courses), gratuities and tax, Janaki’s work(a small cup) to take home.
The menu includes shared dishes, with a gluten-free option available upon request. Please let us know in advance if you require this, as we may not be able to accommodate dietary needs on the day of the event.
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 severe 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 everyone.
Drinks are available for purchase at the table.(Natural wine/house made soft drinks)
We will have natural wine by glass/bottle, seasonal non-alcholic drinks by glass.
Janaki Larsen is a potter Based in Vancouver, her works are very organic, the shape and colour to the materials. Every pieces are never the same like “Ichigo ichie”.
Her ceramics have appeared at renowned restaurants including Noma Copenhagen, Gem New York, and others around the world.
The menu follows the Japanese sekki calendar—specifically Shosho, marking the “End of Intense Heat.” Inspired by my recent travels through Scandinavia, the dishes are meant to nourish and gently cool the body in preparation for the final days of summer.
Expect a celebration of vegetables: some served in their purest form, others enriched with bold, energizing sauces. The evening flows through contrast—cooling appetizers, vibrant and nutritious mains, and a chilled dessert to refresh and restore.
Menu: There might some changes by seasonal availabilities.
1: “Hassun” Snacks
Cultured tofu with wild salmonberry XO and rhubarb film candy
Green plum “olives” with yuzu rind and olive oil
Scandinavian seed bread, cultured cashew cream, fermented black currants, pickles
Ocean jelly
2: “Shiru-mono” Stone fruits gazpacchio with rhubarb kosho, black currant amazake marinated zucchinis and beans
3: “Yaki-mono” Yaki-nasu eggplants, caramelized black hazelnuts mole sauce, grains, fermented appricots, choy green.
4: “Kan-mi” Horchata-amazake semifreddo with fig leaf oil, seasonal fruits, cardamon crisp
5:”Cha-gashi” Petit four(two small pastries)
The menu incrudes: Cashew and hazelnuts, soy beans, stone fruiits, mushrooms, alliums, nightshades, berries, gluten(but we have gluten free option)
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.
At an undisclosed location in South Grancille, we invite you to an intimate, plant-based 5 course dinner with very limited seating—this secret dinner series is featuring ceramists - the first edition is a distinctive ceramic work of Janaki Larsen.
She collaborated us to make special plates for the dinner, also a small cup for each guest to take home.
August 23rd 5:00 PM (1 ticket left)/ 7:30 PM(sold out) somewhere in South Granville.We will provide the location when we received orders.
The ticket includes:
5 courses including 4 snacks, appetizer, main and dessert, petit four(two mini pastries after the courses), gratuities and tax, Janaki’s work(a small cup) to take home.
The menu includes shared dishes, with a gluten-free option available upon request. Please let us know in advance if you require this, as we may not be able to accommodate dietary needs on the day of the event.
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 severe 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 everyone.
Drinks are available for purchase at the table.(Natural wine/house made soft drinks)
We will have natural wine by glass/bottle, seasonal non-alcholic drinks by glass.
Janaki Larsen is a potter Based in Vancouver, her works are very organic, the shape and colour to the materials. Every pieces are never the same like “Ichigo ichie”.
Her ceramics have appeared at renowned restaurants including Noma Copenhagen, Gem New York, and others around the world.
The menu follows the Japanese sekki calendar—specifically Shosho, marking the “End of Intense Heat.” Inspired by my recent travels through Scandinavia, the dishes are meant to nourish and gently cool the body in preparation for the final days of summer.
Expect a celebration of vegetables: some served in their purest form, others enriched with bold, energizing sauces. The evening flows through contrast—cooling appetizers, vibrant and nutritious mains, and a chilled dessert to refresh and restore.
Menu: There might some changes by seasonal availabilities.
1: “Hassun” Snacks
Cultured tofu with wild salmonberry XO and rhubarb film candy
Green plum “olives” with yuzu rind and olive oil
Scandinavian seed bread, cultured cashew cream, fermented black currants, pickles
Ocean jelly
2: “Shiru-mono” Stone fruits gazpacchio with rhubarb kosho, black currant amazake marinated zucchinis and beans
3: “Yaki-mono” Yaki-nasu eggplants, caramelized black hazelnuts mole sauce, grains, fermented appricots, choy green.
4: “Kan-mi” Horchata-amazake semifreddo with fig leaf oil, seasonal fruits, cardamon crisp
5:”Cha-gashi” Petit four(two small pastries)
The menu incrudes: Cashew and hazelnuts, soy beans, stone fruiits, mushrooms, alliums, nightshades, berries, gluten(but we have gluten free option)
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.
