Special Thanksgiving Saturday Edition — $139 All-Inclusive
For Thanksgiving, we’re offering something different than usual,
a hearty, family-style feast, designed to feel like gathering around a shared holiday table.
This special menu includes five courses (partly shared) with 10 seasonal elements, one paired drink (natural wine or a house-crafted non-alcoholic option), plus tax and 18% gratuity — all included.
Extra drinks are available for purchase at the table.
A rare chance to try our dinner, thoughtfully priced to welcome you to our Thanksgiving table, a way for us to share a generous Thanksgiving table with you while keeping it accessible and abundant.
Held at our Dissect Location near downtown Vancouver, this dinner is a curated celebration of the mid-autumn harvest. Inspired by local farms and wild gatherings, the menu weaves together fermentation, seasonal flavor, and subtle Japanese twists for a rustic, comforting Thanksgiving experience.
Vintage tableware frames each dish, adding warmth, like sitting down to a beautifully set table at your grandmother’s home, but sleeker.
Very limited seating available.
Saturday, October 11th
5:00 PM or 7:30 PM
1.5–2 hour seating
Important note:
We are unable to accommodate severe food allergies, last-minute dietary changes, or major menu modifications for this event.
Please share any dietary information when booking — we cannot adjust the menu on the day of service.
Outside beverages are not permitted.
Thank you for understanding — this ensures a smooth service and the best possible experience for all guests.
Menu
Welcome Bites (3 items)
TBA
Soup & Bread
• Carrot & beets soup with pumpkinseed oil, house made sourcream
• Japanese milk bread & house made cultured “butter”
Main Course (Shared)
• Umami-roasted stuffed squash with truffle, lentils & pine nuts, coffee shoyu & hazelnut gravy, fermented red currant sauce, chanterelle mushrooms
• Miso-roasted Brussels sprouts & house pickles
Dessert
• Roasted Japanese pear, fig leaf cream foam, cookie crumb
Petit four
Nama chocolate, Hawthorn pate de fruits
About:
Chef | Food culture Researcher | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking. Her culinary work centers on sustainable, seasonal ingredients—often foraged or sourced from local farms, using fermentation or other unique technique—and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.
Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
Special Thanksgiving Saturday Edition — $139 All-Inclusive
For Thanksgiving, we’re offering something different than usual,
a hearty, family-style feast, designed to feel like gathering around a shared holiday table.
This special menu includes five courses (partly shared) with 10 seasonal elements, one paired drink (natural wine or a house-crafted non-alcoholic option), plus tax and 18% gratuity — all included.
Extra drinks are available for purchase at the table.
A rare chance to try our dinner, thoughtfully priced to welcome you to our Thanksgiving table, a way for us to share a generous Thanksgiving table with you while keeping it accessible and abundant.
Held at our Dissect Location near downtown Vancouver, this dinner is a curated celebration of the mid-autumn harvest. Inspired by local farms and wild gatherings, the menu weaves together fermentation, seasonal flavor, and subtle Japanese twists for a rustic, comforting Thanksgiving experience.
Vintage tableware frames each dish, adding warmth, like sitting down to a beautifully set table at your grandmother’s home, but sleeker.
Very limited seating available.
Saturday, October 11th
5:00 PM or 7:30 PM
1.5–2 hour seating
Important note:
We are unable to accommodate severe food allergies, last-minute dietary changes, or major menu modifications for this event.
Please share any dietary information when booking — we cannot adjust the menu on the day of service.
Outside beverages are not permitted.
Thank you for understanding — this ensures a smooth service and the best possible experience for all guests.
Menu
Welcome Bites (3 items)
TBA
Soup & Bread
• Carrot & beets soup with pumpkinseed oil, house made sourcream
• Japanese milk bread & house made cultured “butter”
Main Course (Shared)
• Umami-roasted stuffed squash with truffle, lentils & pine nuts, coffee shoyu & hazelnut gravy, fermented red currant sauce, chanterelle mushrooms
• Miso-roasted Brussels sprouts & house pickles
Dessert
• Roasted Japanese pear, fig leaf cream foam, cookie crumb
Petit four
Nama chocolate, Hawthorn pate de fruits
About:
Chef | Food culture Researcher | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking. Her culinary work centers on sustainable, seasonal ingredients—often foraged or sourced from local farms, using fermentation or other unique technique—and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.
Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
