Sakura Night Presented by

UPDATE March 17, 2020, 4:40 pm: Sakura Night will be postponed until further notice. Following the Province of BC’s directive to temporarily cancel mass gatherings (250 people or more) during the COVID-19 outbreak, we are postponing Sakura Night. The situation is evolving quickly and the health and safety of our festival attendees, staff, and partners are our top priority. Guests are encouraged to keep their tickets until further notice and all tickets will be honoured. We thank you for everyone’s continued support and hope to continue bringing cherry blossom joy online.


As a charitable non-profit society, funds raised at Sakura Night help to sustain our intra-community arts and culture festival, helping to fund our free, accessible events focused on “connecting our communities”. The Festival values diversity, inclusiveness, and accessibility, which is why we embrace the mantra, “there is no stranger under the cherry tree”. We curate free, family-friendly, cultural performances and interactive activities, to promote intercultural understanding and awareness, helping to break down cultural and societal barriers. Check out our Community Events page for more details.

Purchase Tickets:

CLICK HERE to go to ticket engine page.
Early Bird — $125 (Available now, while they last!)
Regular Tickets — $150
A charitable tax receipt for approx. $80 will be issued to you after the event, on request. Proceeds go towards the non-profit and charitable Vancouver Cherry Blossom Festival (VCBF), intra-community art and cultural festival vital for community engagement, multiculturalism, the arts, and the environment.

What to Expect at Sakura Night:

Dress Code (Optional, but highly recommended!): We encourage people to come dressed in themes of pink and cherry blossoms. Make it fun and challenge the rest of your group to come dressed up as well!

Parking: A paid parking lot is located just a short walk away from the venue (Rose Garden Lane). Let our staff know if you require taxi service upon leaving the event. 

Food & Drinks: We’ll be featuring top local chefs, so stay tuned! There will be several alcohol stations throughout the venue (included in your ticket price). In the past, we’ve had a selection of wines, beers, gin and sake. Additional alcoholic and non-alcoholic beverages are available for purchase at the bar. 

Support & Donate: Come prepared to bid on a selection of exclusive auction items. A small selection of auction items will be announced soon.

A sincere thank you to our esteemed committee members, Beckie Harcourt and Marie Rogers for supporting the Vancouver Cherry Blossom Festival Society and making this evening possible. 

To donate an auction item for Sakura Night or sponsorship opportunities, please reach out to Tracy Penner at [email protected].

 

 Photos in the gallery are by Cakewalk Media Inc., Leila Kwok (Crowd, Ramen)

Our Featured Chefs & Their Creations…coming soon!

TBA
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.

  • Tori-Shio Ramen with Cherry Blossom

 

Chef de Cuisine 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.
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.

  • Umeshu foie gras pate & umeboshi jam, brioche
  • Wagyu tartare & charred scallion, smoked egg gel, nori crisps

 

The Victor at Parq Vancouver
Chef Kazuhiro Kawamoto
Chef Kazuhiro Kawamoto is the Executive Sushi Chef at The Victor, award-winning steakhouse at Parq Vancouver.  Hailing from Japan and after graduating from Toyko Sushi Academy in Tokyo, Chef Kazu moved to Vancouver, B.C. in 2008 where he became a line cook at Miku Japanese Restaurant. He continued to hone his craft at Vancouver Sheraton Wall Centre Hotel and Tamaru Shoten Marketing Corp.  Constantly striving to make his sushi beautiful and delicious, he is proud to introduce Japanese ingredients and comfort foods to the Vancouver dining scene.

  • Smokin’ kombu cured tuna: Smoked and kombu cured ahi tuna, charred orange and sliced serrano pepper on top. Serve with ponzu sauce.
  • Smokin’ kombu cured salmon: Smoked and kombu cured Atlantic salmon, uni and chive on top. Serve with ponzu sauce.

 

ARC Iberico Imports

  • Sampling Cinco Jotas Iberico Ham – considered the best Iberico ham in the world, along with additional gourmet Spanish products

Alcohol Partners


TBA
Winemaker’s CUT

Salt Spring Wild Cider
  Stanley Park Brewing
Central City Brewers + Distillers

  • Their mixologist will be at Sakura Night: providing samples of their Japanese gin, and their standard Queensborough Gin, plus offering a signature cocktail made from their Japanese Gin.

 

Read more

 

Programs subject to change.