Seasonal Ikebana and food workshop with licenced Ikebana teacher Emily Matick and chef Tomoko Tahara.
Emily Matick (@emilyikebana) is a licensed Sangetsu Ikebana teacher whose practice respects the natural character of plants, with a focus on seasonality and local materials.
Emily and Tomoko first worked together for Mæst Food’s Midsummer Tasting Menu in July. Tomoko invited Emily because her approach to plants connected naturally with the way she approaches food — working with the season and bringing out the character of each ingredient.
This time, they bring the two practices together in a workshop.
Emily will guide you through creating your own seasonal ikebana arrangement, accompanied by small dishes from Tomoko inspired by the season. Tomoko will also cook one of the plants selected for the ikebana.
The theme for this workshop is OCEAN.
September 13, 2026
12:00 PM / 2:30 PM
Buvette at La Fabrique St-George
7 East 7th Avenue, Vancouver, BC
Limited to 10 guests per session.
Important Notes
The price includes [three-part ikebana session / PLEASE CONFIRM] and small snacks prepared by Tomoko.
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 the event.
Outside beverages are not permitted. Beverages can be purchased separately from the La Fabrique St-George counter.
Emily Matick — Sangetsu Ikebana
Emily Matick is a Vancouver-based Sangetsu Ikebana practitioner and licensed teacher. Her practice focuses on working with the natural character of plants, seasonality, and materials found locally.
She is an active member of the Vancouver Ikebana Association and has participated in exhibitions, demonstrations, and workshops throughout the region, including Sakura Days Japan Fair and the Powell Street Festival.
Through Sangetsu Ikebana, Emily explores the individual character of flowers, branches, leaves, and other plant materials, allowing their natural forms to guide each arrangement. Her work often incorporates locally available and seasonal plants, creating a connection between the arrangement and the landscape.
Her culinary work focus 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.
“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”
— Alicia, Vancouver
“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”
— Jace, Vancouver
“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”
— Dali, Vancouver
“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”
— Erin, Vancouver
Looking for private dinner experience in your space? Click here
Seasonal Ikebana and food workshop with licenced Ikebana teacher Emily Matick and chef Tomoko Tahara.
Emily Matick (@emilyikebana) is a licensed Sangetsu Ikebana teacher whose practice respects the natural character of plants, with a focus on seasonality and local materials.
Emily and Tomoko first worked together for Mæst Food’s Midsummer Tasting Menu in July. Tomoko invited Emily because her approach to plants connected naturally with the way she approaches food — working with the season and bringing out the character of each ingredient.
This time, they bring the two practices together in a workshop.
Emily will guide you through creating your own seasonal ikebana arrangement, accompanied by small dishes from Tomoko inspired by the season. Tomoko will also cook one of the plants selected for the ikebana.
The theme for this workshop is OCEAN.
September 13, 2026
12:00 PM / 2:30 PM
Buvette at La Fabrique St-George
7 East 7th Avenue, Vancouver, BC
Limited to 10 guests per session.
Important Notes
The price includes [three-part ikebana session / PLEASE CONFIRM] and small snacks prepared by Tomoko.
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 the event.
Outside beverages are not permitted. Beverages can be purchased separately from the La Fabrique St-George counter.
Emily Matick — Sangetsu Ikebana
Emily Matick is a Vancouver-based Sangetsu Ikebana practitioner and licensed teacher. Her practice focuses on working with the natural character of plants, seasonality, and materials found locally.
She is an active member of the Vancouver Ikebana Association and has participated in exhibitions, demonstrations, and workshops throughout the region, including Sakura Days Japan Fair and the Powell Street Festival.
Through Sangetsu Ikebana, Emily explores the individual character of flowers, branches, leaves, and other plant materials, allowing their natural forms to guide each arrangement. Her work often incorporates locally available and seasonal plants, creating a connection between the arrangement and the landscape.
Her culinary work focus 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.
“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”
— Alicia, Vancouver
“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”
— Jace, Vancouver
“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”
— Dali, Vancouver
“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”
— Erin, Vancouver
Looking for private dinner experience in your space? Click here
