# Event Details - **Event Name**: Summer solstice plant based tasting menu with Japanese tea pairing - **Event Start and End Date**: Sun, 28 Jun, 2026 at 11:30 am – Sun, 28 Jun, 2026 at 08:00 pm - **Event Description**: 5-course, 7-element tasting menu with tea pairing created in collaboration with Tsuen Tea, Japan’s oldest tea house (est. 1160)About this EventPrice includes 5 courses, tea-based drinks, and gratuity.(2hours experience)Created in collaboration with Tsuen Tea, Japan’s oldest tea house (est. 1160), this menu features this year’s Shincha, the season’s first tea harvest alongside a series of tea-based drinks and mocktails.5-course, 7-element tasting menu explores early summer ingredients, drawing from both Japanese and New Nordic ideas. The menu highlights foraged ingredients and seasonal harvest vegetables, presented through fermentation, preservation, and contemporary techniques.All courses are plant-based, gluten free.June 28 only.Limited seats.-Menu-Cold brew tea : Karigane tea-Amuse Zucchini flower tempuraCandied Fuki stems or burdock bunchTurnip cup-Appetizer Sea asparagus & cucumber,rhubarb, Pickled elder flower and black currant oil, fermented young blueberry saladHot tea : shincha-MainUmami roasted Cabbage,peas, Black currant miso sauce, savoury crumble, rice-Pallet changerGreen granitaMocktail : Matcha and clarified amazake-DessertAnmitsu 2026Fig leaf Blue Japanese jelly, cherry, chocolate bean paste ice creamTomoko TaharaChef | 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.Feedback from past guests:“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”— Alicia, Vancouver“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”— Jace, Vancouver“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”— Dali, Vancouver“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.” — Erin, Vancouver“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”ー Brandon, Vancouver, BC https://cdn-az.allevents.in/events5/banners/71786600-69bc-11f1-ba52-bfd8536ace95-rimg-w555-h740-dc5d6061-gmir.jpg https://cdn-az.allevents.in/events1/banners/71f732f0-69bc-11f1-a7fc-0517f8089ffd-rimg-w555-h740-dcdfe0d5-gmir.jpg - **Event URL**: https://allevents.in/vancouver/summer-solstice-plant-based-tasting-menu-with-japanese-tea-pairing/100001991747479327 - **Event Categories**: fitness, food-drinks, Workshops, Art, fine-arts - **Interested Audience**: - total_interested_count: 0 ## Ticket Details - **Ticket Price Range**: min: 150.43, max: 150.43, currency: CAD ## Event venue details - **city**: Vancouver - **state**: BC - **country**: Canada - **location**: 1536 W 12th Ave - **lat**: 49.2604938 - **long**: -123.1395694 - **full address**: 1536 W 12th Ave, 1536 West 12th Avenue, Vancouver, Canada ## Event gallery - **Alt text**: Summer solstice plant based tasting menu with Japanese tea pairing - **Image URL**: https://cdn-az.allevents.in/events5/banners/46dc1ddd98df92b93f9f4146a75dbc060072c5651ea97ad6d40e7d884b8ebd9f-rimg-w1200-h1600-dcdfe0d4-gmir.jpg?v=1781639433 ## FAQs - **Q**: When and where is Summer solstice plant based tasting menu with Japanese tea pairing being held? - **A:** Summer solstice plant based tasting menu with Japanese tea pairing takes place on Sun, 28 Jun, 2026 at 11:30 am to Sun, 28 Jun, 2026 at 08:00 pm at 1536 W 12th Ave, 1536 West 12th Avenue, Vancouver, Canada. - **Q**: Who is organizing Summer solstice plant based tasting menu with Japanese tea pairing? - **A:** Summer solstice plant based tasting menu with Japanese tea pairing is organized by Tomoko Tahara. - **Q**: Who is this event for? Is it right for me? - **A:** Summer solstice plant based tasting menu with Japanese tea pairing is ideal for foodies, craft beverage enthusiasts, and festival fans looking for the best local flavors and experiences. Whether you're a first-time attendee or a longtime enthusiast in Vancouver, this event is thoughtfully curated to deliver a standout experience worth every moment. If Summer solstice plant based tasting menu with Japanese tea pairing sounds like your kind of event, don't wait - spots fill up fast. ## Structured Data (JSON-LD) ```json [ { "@context": "https://schema.org", "@type": "Event", "name": "Summer solstice plant based tasting menu with Japanese tea pairing", "image": "https://cdn-az.allevents.in/events5/banners/46dc1ddd98df92b93f9f4146a75dbc060072c5651ea97ad6d40e7d884b8ebd9f-rimg-w1200-h1600-dcdfe0d4-gmir.jpg?v=1781639433", "startDate": "2026-06-28", "endDate": "2026-06-28", "url": "https://allevents.in/vancouver/summer-solstice-plant-based-tasting-menu-with-japanese-tea-pairing/100001991747479327", "location": { "@type": "Place", "name": "1536 W 12th Ave", "address": { "@type": "PostalAddress", "streetAddress": "1536 West 12th Avenue", "postalCode": "V6J 2E1", "addressLocality": "Vancouver", "addressRegion": "BC", "addressCountry": "CA" }, "geo": { "@type": "GeoCoordinates", "latitude": "49.2604938", "longitude": "-123.1395694" } }, "eventAttendanceMode": "https://schema.org/OfflineEventAttendanceMode", "description": "5-course, 7-element tasting menu with tea pairing created in collaboration with Tsuen Tea, Japan’s oldest tea house (est. 1160)", "offers": [ { "@type": "AggregateOffer", "availability": "https://schema.org/InStock", "priceCurrency": "CAD", "availabilityStarts": "2026-08-31", "availabilityEnds": "2026-06-28", "validFrom": "2026-08-31", "lowPrice": "150.43", "highPrice": "150.43", "price": "150.43", "url": "https://allevents.in/vancouver/summer-solstice-plant-based-tasting-menu-with-japanese-tea-pairing/100001991747479327" }, { "@type": "Offer", "availability": "https://schema.org/InStock", "priceCurrency": "CAD", "availabilityStarts": "2026-08-31", "availabilityEnds": "", "validFrom": "2026-08-31", "url": "https://allevents.in/vancouver/summer-solstice-plant-based-tasting-menu-with-japanese-tea-pairing/100001991747479327", "price": "150.43", "name": "Reservation" } ], "organizer": [ { "@type": "Organization", "name": "Tomoko Tahara", "url": "https://allevents.in/org/tomoko-tahara/18176285", "description": "I have been cooking since 1998 when I was in Japan, if my memory is correct.​After I moved here in Vancouver in 2004, including a few years break, I worked under wonderful chefs at several restaurants in town.Earlier time when I just started working in Western kitchen at Pizzeria farina as well as Pourhouse restaurant, I learned about important basic cooking skills and knowledges under chef JC Poirier. After years, I started working at The Acorn restaurant , which gave me a lot of inspiration.Chef Brian Luptack and chef Rob Clark, changed my view of vegetarian and vegan cooking. Using ingredients from forests and farms with unique techniques, creating cool plating, I found vegetarian or vegan cooking to be sort of romantic.I am fascinated by foraging since I started working with them, one of foragers(I want to call her \"wild crafter\") for the Acorn, Camille Franjack (The museum eats) is my foraging teacher when I go to the forests.Back to talk about restaurants, another inspiring restaurant is Cacao, where worked under chef Jefferson Alvarez, day to day, I had full of curiosity \"what is next\" at work - using ingredients of which I haven't seen or heard in other restaurants, molecular cuisine techniques..everyday was fun, the days went so fast.The name #cookhatter is originally from a hush tag on my instagram account, still I am using it so check it out.You can see my current activity and plates.My cooking is mostly Japanese shojin (monk food) inspired with a western twist, respect to the seasonal ingredients.On the other hand, my baked goods are inspired by rustic, good ways of old fashioned western style baking with unique modern twists.\r\nCheck it out my website: cookhatter " } ] } ] ```