About this Event
Mæst Food
Nordic–Japanese Plant-Based Secret Dinner
May 23
7 courses / 12 elements
Ingredients before they settle,
worked through preservation.
Ancient Japanese techniques,
with a Nordic approach.
Set in an antique, rustic antique dining room.
*Previous Secret dinner series were sold out, only 16 seats total for this event. Highly recommend to save your spots early.
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Location:
At discreet location in near downtown Vancouver, we will let you know exact location upon your reservation.
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.
Important note:
The price includes dinner, a take-home sweet, and 18% gratuity.
We are unable to accommodate severe food allergies, last-minute dietary changes, or major 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.Thank you for understanding. this ensures a smooth service and the best possible experience for all guests.
Menu
(Gluten-free option available — please note when reserving)
Snacks (5 kinds)
Kelp crisp and quince paste
Seasonal tartelette
Black æbleskiver pancake
Blackleaf cracker, emulsion, blueberry, Sansho pepper flowers
Persimom caramel cookie sandwich
Appetizer - Young shoots salad
Asparagus, lily shoots, rhubarb
Young pine cone “olives”
Quince miso fudge, pumpkin bushi
Bread
House-made Japanese milk bread, smoked butter
Main - skewer plate
Wild rice wrapped in cherry blossom leaf
Green peas, wild vegetable bud miso
Fiddlehead, hay-roasted beets and aged plum tare skewer
Hazelnut and leek sauce
Palette changer
Ciltured almond cheese cake bite with vegan white chocolate, cherry blossom
Dessert
Pumpkin seed tofu
Black currant amazake granita
Magnolia syrup, sansho pepper oil
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.
Event Venue & Nearby Stays
South Granville, 1536 West 12th, Vancouver, Canada
CAD 144.63
