Monday, September 28 fully plant based menu, gratuity included
A five-course dinner by Tomoko Tahara, marking the transition from late summer into early autumn.
The menu follows the season as it shifts — bringing together autumn vegetables and mushroms, grains, preserved fruits with fermentation and preservation woven throughout the cooking.
An autumnal Ikebana installation by Emily Matick.
Served at one long table in the Dining Room at La Fabrique St-George.
Five-course tasting menu — $149
Wine available separately from La Fabrique St-George.
The menu : some part of menu can be changed due to seasonal availability
Snacks: Wild rice koji cake, Baby Egg plant tsukemono, Pumpkin bushi smoky sablee
2nd appetizer : Mushroom, pine tree skewer
Main course : Squash, chanterelle
Pre-dessert : Pumpkin seed and plum
Dessert : Blakened hazelnut marzipan, pear
September 28
La Fabrique St-George dining room
7 East 7th Vancouver
————
Tomoko Tahara
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 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.
Feedback from past guests:
“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
“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.
Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.
Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”
ー Brandon, Vancouver, BC
Looking for private dinner experience in your space? Click here
Monday, September 28 fully plant based menu, gratuity included
A five-course dinner by Tomoko Tahara, marking the transition from late summer into early autumn.
The menu follows the season as it shifts — bringing together autumn vegetables and mushroms, grains, preserved fruits with fermentation and preservation woven throughout the cooking.
An autumnal Ikebana installation by Emily Matick.
Served at one long table in the Dining Room at La Fabrique St-George.
Five-course tasting menu — $149
Wine available separately from La Fabrique St-George.
The menu : some part of menu can be changed due to seasonal availability
Snacks: Wild rice koji cake, Baby Egg plant tsukemono, Pumpkin bushi smoky sablee
2nd appetizer : Mushroom, pine tree skewer
Main course : Squash, chanterelle
Pre-dessert : Pumpkin seed and plum
Dessert : Blakened hazelnut marzipan, pear
September 28
La Fabrique St-George dining room
7 East 7th Vancouver
————
Tomoko Tahara
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 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.
Feedback from past guests:
“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
“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.
Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.
Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”
ー Brandon, Vancouver, BC
Looking for private dinner experience in your space? Click here
