Vegan Secret Dinner - Early summer tasting menu By Mæst Food

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.

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.

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Host or Publisher Tomoko Tahara