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 works with the natural character of plants, seasonality and local materials.
For this workshop, Emily will guide you through creating your own seasonal ikebana arrangement while sharing the ideas behind her practice. Tomoko will prepare several small dishes around the same theme, served at different points throughout the workshop.
One of the plants selected for the ikebana will also be explored through food.
The first theme is OCEAN.
September 13, 2026
12:00 PM — 3 tickets left
2:00 PM — 3 tickets left
Mæst Food Studio
Front space at La Fabrique St-George
7 East 7th Avenue, Vancouver, BC
Workshop Structure
Part 1 — Observe
The workshop begins with an introduction to the OCEAN theme and the plant materials selected for the day.
Emily will introduce her approach to ikebana and guide participants through the first stage of their arrangements.
A small snack by Mæst Food will be served during the introduction.
Part 2 — Create
Participants will continue developing their arrangements with guidance from Emily, exploring the materials, their natural forms and composition.
Another small bite will be served during the session.
Part 3 — Share
Once the arrangements are complete, they will be displayed together for everyone to view.
The workshop will finish with a seasonal dish by Mæst Food while we look at the finished arrangements together.
Emily Matick — Sangetsu Ikebana
Emily Matick is a Vancouver-based Sangetsu Ikebana practitioner and licensed teacher. Her practice focuses on the natural character of plants, seasonality and locally available materials.
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 works with flowers, branches, leaves and other plant materials, allowing their natural forms to guide each arrangement.
Important Notes
The ticket includes the ikebana workshop, plant materials and food by Mæst Food.
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.
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 works with the natural character of plants, seasonality and local materials.
For this workshop, Emily will guide you through creating your own seasonal ikebana arrangement while sharing the ideas behind her practice. Tomoko will prepare several small dishes around the same theme, served at different points throughout the workshop.
One of the plants selected for the ikebana will also be explored through food.
The first theme is OCEAN.
September 13, 2026
12:00 PM — 3 tickets left
2:00 PM — 3 tickets left
Mæst Food Studio
Front space at La Fabrique St-George
7 East 7th Avenue, Vancouver, BC
Workshop Structure
Part 1 — Observe
The workshop begins with an introduction to the OCEAN theme and the plant materials selected for the day.
Emily will introduce her approach to ikebana and guide participants through the first stage of their arrangements.
A small snack by Mæst Food will be served during the introduction.
Part 2 — Create
Participants will continue developing their arrangements with guidance from Emily, exploring the materials, their natural forms and composition.
Another small bite will be served during the session.
Part 3 — Share
Once the arrangements are complete, they will be displayed together for everyone to view.
The workshop will finish with a seasonal dish by Mæst Food while we look at the finished arrangements together.
Emily Matick — Sangetsu Ikebana
Emily Matick is a Vancouver-based Sangetsu Ikebana practitioner and licensed teacher. Her practice focuses on the natural character of plants, seasonality and locally available materials.
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 works with flowers, branches, leaves and other plant materials, allowing their natural forms to guide each arrangement.
Important Notes
The ticket includes the ikebana workshop, plant materials and food by Mæst Food.
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.
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
