Sakura Night celebrates Vancouver’s top local restaurants through an exquisite evening of Asian-fusion flavours.

Purchase Tickets Here (Ticket links will be available Nov. 2018): $150 plus tax of $2.50, with a $100 charitable tax receipt issued at the event. 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. 

 Meet Our Chefs!
 Ancora Waterfront Dining & Patio Ancora Waterfront Dining + Patio
Chef Ricardo Valverde

Originally from Lima, Peru, Chef Ricardo Valverde brings more than a decade of progressive culinary experience to the tables of Ancora. With an innate flair for flavour combinations, this eager young chef got his start at one of Steveston Village’s well-known fish and chips shops while still in high school. After advancing up the culinary ladder at the likes of the Stanley Park Pavillion, CinCin Ristorante and the Metropolitan Hotel’s Diva at the Met, he was awarded the position of chef de cuisine/executive sous chef at the regionally renowned Blue Water Cafe + Raw Bar. During Ricardo’s five-year stint in the kitchen, he helped Blue Water rack up several notable accolades, including a Gold Plate Medal Award in 2010, Vancouver Magazine’s Best Seafood Restaurant Gold award four years running, and the publication’s Restaurant of the Year Silver award in 2011.

benkeitaka 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.

  Dosanko
Chef Nathan Lowey

Born and raised in Regina, chef Nathan Lowey is dedicated to learning—and mastering—the traditions of his trade. He received his Red Seal Journeyman Certificate at the Northern Alberta Institute of Training in 2006 and later earned the role of chef de cuisine at Edmonton’s Jack’s Grill, one of the city’s premier fine-dining establishments at the time. In 2009, he relocated to Vancouver with the intention of working under acclaimed local chef Robert Belcham. Nathan was soon hired as chef de partie at Belcham’s now defunct Refuel and would go on to serve as chef de cuisine at the award-winning Campagnolo and Campagnolo Roma. Along the way, he has cultivated relationships with local farmers and become a proponent of “slow cooking”, which values handcraftsmanship, quality products, and upholding the integrity of individual ingredients.

Masayoshi Masayoshi
Chef Masayoshi Baba

Masayoshi Baba was born with great passion of Japanese cuisine with nearly 20 years of kitchen and sushi experience. Since residing in Vancouver, he has received tutelage and 10 years of valuable experience at one of North America’s foremost sushi restaurants. In 2015 he opened Masayoshi and began to serve omakase, an unique dining experience based on seasonal ingredients. Masayoshi proudly uses his knowledge of different cultural cooking techniques to bring out the very best flavours in his food creations.

 Zakkushi Zakkushi
Chef Ryu Yamamura

Chef Ryu Yamamura was born and raised in Tokyo, Japan where he received authentic training from local masters to become a renowned Yakitori Chef. After opening and running Okada Ryuhei, his own yakitori venture in Japan for two years, Yamamura was attracted to life overseas and decided to pursue the Canadian food scene and spread the joy of yakitori. After arriving in Vancouver, he’s been the head chef at Zakkushi on Main St. ever since!

Zen Japanese Restaurant

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 Magazine

Zen 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