Vancouver Cherry Blossom Festival to hold fundraising Sakura Night gala featuring Japanese-inspired cuisine

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      Eight local chefs will contribute their culinary talents for a dining event in support of a blossoming local festival.

      The pink-tinged Sakura Night Gala will be held at 6:30 p.m. on May 5 at the Stanley Park Pavilion (610 Pipeline Road) to raise funds for the Vancouver Cherry Blossom Festival (VCBF), which presents over 23 free events.

      Vancouver Cherry Blossom Festival

      The chefs will include:

      • Shangri-La Hotel Vancouver executive chef Ken Nakano
      • The Victor at Parq Vancouver executive sushi chef Kazuhiro Kawamoto 
      • Black + Blue chef de cuisine Will Lew
      • Benkei Ramen executive chef Taka Omi
      • Zen Japanese Restaurant executive chef Nobu Ochi
      • Super Hiro executive chef Hiro Watanabe
      • Boulevard Kitchen & Oyster Bar pastry chef Kenta Takahashi
      • Uno Gelato gelato maetsro James Coleridge
      Super Hiro’s restaurant owner and chef Hiroki Watanabe's albacore tuna sushi with sesame sauce
      Cakewalk Media Inc.

      Each chef will prepare their Japanese-inspired dishes at food stations while a special Sakura G+T cocktail, featuring local Queensborough Omakase Japanese-style gin, and cherry blossoms, will be prepared by mixologist Christos Kalaitzis, in addition other drinks and tastings.

      The evening will also include a silent auction.

      Early-bird tickets are $150 (with a $70 tax receipt) before increasing to $175 on April 29.

      Further information is available at the VCBF website.

      Boulevard Kitchen and Oyster Bar pastry chef Kenta Takahashi's lychee panna cotta with jasmine ice-cream and green tea sauce
      Cakewalk Media Inc.