Presented by 

Sakura Night is the Vancouver Cherry Blossom Festival’s standing reception fundraiser, celebrating an evening of Asian-fusion flavours. Proceeds go towards the non-profit and charitable Vancouver Cherry Blossom Festival (VCBF), an intra-community arts and cultural Festival vital for community engagement, multiculturalism, the arts, and the environment. 

Purchase Tickets HERE.
Early bird prices of $150 available now until March 31.
Regular tickets are $175 purchase by April 30 midnight.

Our Chefs!

Benkei Ramen
Chef Taka Omi
Born and raised in Tokyo Japan, Chef 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 honed his craft at a small Japanese restaurant under his mentor, Chef Okada. In 2010, the ‘West Coast called’ and Taka moved across country to open The Lobby Lounge in the Fairmont Pacific Rim where he has since held the reigns of Sushi Chef. His passion for spreading Japanese cuisine has also led him to Benkei Ramen, where he dedicates several hours a week to producing authentic and quality ramen for Vancouverites to enjoy. When Taka isn’t rolling and slicing, he takes his talents to the classroom and shares his skills; teaching sushi classes for adults and children with proceeds going to the Red Cross Relief Fund.

Notch8 Restaurant & Bar
Chef Will Lew
Growing up in the ‘City of Glass’, Will’s journey into the culinary world started through his grandfather, a chef in Vancouver’s Chinatown, and “head cook” at family dinners. He instilled not only a love for cooking in Will, but an appreciation for expressing oneself through different creative mediums including drawing, painting, woodwork, Chinese calligraphy and music. In 2005, Will took a job as a dishwasher in a local Vancouver restaurant and started to work his way up the ranks to become a cook. In the years that followed, Will’s talent and tireless dedication to his craft would pay off, seeing him as a Chef de Partie for the opening team of Trattoria Italian Kitchen, Chef de Cuisine at Sanafir Restaurant and Outlet Chef at Fairmont Pacific Rim. Finally, at his new home in Notch8, Will’s fresh take on nature-inspired Canadian cuisine shines.

Parq Vancouver

Chef Jason Labahn
Jason Labahn serves as the Culinary Director at Parq Vancouver, international hospitality, culinary, and gaming destination in the heart of Vancouver’s downtown entertainment district. Chef Labahn has been instrumental in the design and execution of Parq Vancouver’s restaurants: Honey Salt, The Victor, BC Kitchen, MRKT East, and D6.

Shangri-La Hotel Vancouver
Chef Ken Nakano
Chef Ken Nakano’s cuisine is ingredient-driven, first and foremost. A Vancouver native, Nakano was raised in a traditional Japanese household, where he developed an early appreciation for seasonal, home-grown ingredients thanks to foraging and fishing excursions with his family. The importance and respect for culinary traditions were instilled in him by his mother from a young age, and this continues to influence his style today.

With over 20 years of culinary experience, covering all aspects of food and beverage operations, Nakano expresses his food philosophy at Shangri-La Hotel, Vancouver with sophisticated yet uncomplicated flavours, and menus that showcase the best ingredients from coast to coast.

With a passion for sustainability, he supports many local farmers, producers and fisherman; he was instrumental in launching the Vancouver Aquarium’s Ocean Wise program on Vancouver Island.

Super Hiro’s
Chef Hiro
Chef Hiroki Watanabe was born in Aichi, Japan. At the young age of 8, he became interested in cooking, reading cookbooks in his spare time. After three years of training at ‘Nadaman’, one of the top restaurants in Japan, he immigrated to Canada in 2000 where he honed his skills at Tojo’s Restaurant for 17 years. In 2017, he proudly opened Super Hiro’s on Broadway to share his culinary visions with Vancouverites.
Zen Japanese Restaurant
Chef Nobu Ochi
“The opportunity to sample Chef Nobu Ochi’s exquisitely crafted, beautifully plated selection of sashimi, sushi, and innovative maki is well worth a trek across the bridge.” – Vancouver MagazineZen Japanese Restaurant, the critic’s choice as the North Shore’s best Japanese restaurant, also won the 2014 Diners’ Choice OpenTable Award and was Vancouver’s first Japanese restaurant to join Ocean Wise, a Vancouver Aquarium program committed to the long-term health and stability of the greater marine ecosystem.“Best sushi ever…I’m addicted.”  Sarah McLachlan
Boulevard Vancouver Kitchen & Oyster Bar
Pastry Chef Kenta Takahashi

Pastry Chef Kenta Takahashi not only brings the requisite traditional French panache to the line at Boulevard, but his Japanese heritage also lends a modern and sophisticated twist to each exquisite dessert he creates. An award-winning pastry chef in his home country, Kenta worked in a number of restaurants in Tokyo and Kanagawa, Japan before coming to Vancouver and continuing to hone his craft under renowned pâtissier and chocolatier Thierry Busset. Armed with the discerning eye of a true artist and the classic skill and training of a chef, Kenta oversees Boulevard’s menu of tantalizing desserts as well as its varieties of flaky pastries and fresh-baked breads created in-house each day.
Uno Gelato
James Coleridge
James Coleridge, gelato maestro extraordinaire, is one of the most recognized gelato makers in the world. A graduate of Carpigiani Gelato University and the Italian Culinary Institute, James has gone on to bring handcrafted artisan gelato Canada. Since 2011, James has competed in seven Italian competitions and two Gelato World Cups. He has won Best Gelato in North America twice and has represented Canada in the 2012 and 2014 Gelato World Competition.

Promotional Partners: Wedgewood Hotel & Spa and Oxford Properties Group

Sakura Night Luminaries: Tracy Penner, Linda Poole, Andrea Hill, Chelsea Dill, and Sally Grad-Jung.

Programs subject to change.

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