Tickets can be purchased up until March 27 at 5pm. Please click on poster for more details.

Pink Tie Attire just means not black tie – more relaxed dress!

*We also accept payment by cheque. Please email carina@vcbf.ca to request more info. You will receive your tax receipt upon leaving the event.

SakuraNight-Invite

*See below for a menu sneak preview

Find out about the fantastic Sakura Surprises we’ve prepared, graciously donated by our community partners!

The Sakura Night Culinary Team:

SN Chefs(2)

Tojo’s Restaurant: Hidekazu Tojo — Born in post-war Japan in KAGOSHIMA, as a young man Tojo honed his skills for selecting the best and freshest fish. The first Tojo’s Restaurant was opened in 1988 at 777 West Broadway. and his since moved to the 1133 West Broadway location where he continues to cater to an expanding community of Vancouver oldtimers and regulars.

Zen Japanese Restaurant: Nobu Ochi — Nobu Ochi has been creating virtual art by day as a graphic designer and edible art by night as a member of a highly skilled team at Vancouver’s first ocean-wise Restaurant.

RawBar at Fairmont Pacific Rim: Takayuki Omi — Born and raise in Tokyo Japan, Takayuki (Taka) Omi found his passion for food early in life. After sharpening his skills in Japan’s restaurant scene and at the Yamaha Resort in Tsumagoi, he made his way to Toronto, where he hones his craft at a small Japanese restaurant under his mentor, Chef Okada. Two years later, Taka began what would be a 13-year tenure with the Fairmont Royal York and, in 2010, opened The Lobby Lounge as Sushi Chef at the Fairmont Pacific Rim. Taka’s masterfully created sushi is consistently ranked among Vancouver’s finest.

Seventeen89: Daryle Nagata — Born and raised in the farming community of Lethbridge, Alberta — from parents of Scottish and Japanese descent — Daryle’s passion for gardening, culture and food began at an early age. He landed his first restaurant job at age 14; upon graduation from high school his professional career began. Over the next 13 years he apprenticed and then traveled the globe, honing his craft at the famed Savoy Hotel in London and refined Hotel La Reserve in Geneva, Switzerland. He quickly earned a reputation for elegant innovation, for making the most of farmer connections, and for a serious passion for food.

Miku Restaurant: Kazuya Matsuoka — Growing up in the small fishing village of Miura, Kazuya Matsuoka has always been surrounded by fresh seafood. His passion for food began at a young age, when he started cooking for his family while his parents worked. With deep roots in Japanese cuisine and a strong desire to further develop his understanding of food and break free of traditions, he headed out to Los Angeles and landed himself a position at Chaya restaurant. In Los Angeles, he became exposed to a melting pot of cuisines, which expanded his culinary knowledge. His hunger for an even greater challenge brought him to Miku and Minami, where he infuses unlikely flavours in Japanese dishes.

Zakkushi: Masahito Iwamoto — Masahito Iwamoto is the Executive chef of all Zakkushi group in Canada. He has been in Japanese food industry for more than 15 years internationally, which includes Japan, Singapore, Hong Kong and Canada.

Bella Gelateria: James Coleridge – After visiting Tokyo James fell in love with the people of Japan, the food and culture. His passion for everything Japanese followed him into his gelato world. A graduate of the Italian Institute for Advanced Culinary & Pasty Arts & Italy’s Gelato University, Maestro James opened Bella Gelateria in June 2009. He has received International, National and local awards for his artisan in-season handcrafted gelato. Winner of 2 gold medals at the Florence, Italy gelato Festival (Technical Jury and People’s Choice Award) in 2013 he was named one of Canada’s top 20 food Artisan’s by Ace Bakery in Toronto. James recently was named ‘2014 – International Gelato Master of the Year’ in Italy.