2 hrs experience, 5 courses, Gratuity included.
Beverages available separately.
Long Table Tasting Menu — Shōsetsu (小雪)
Featuring Ceramics by Janaki Larsen
Shōsetsu (小雪), meaning “Lesser Snow,” marks the beginning of a quieter season in the traditional Japanese Sekki calendar, as autumn gives way to winter and the landscape begins to settle into the colder months.
This five-course dining experience by chef Tomoko Tahara is inspired by Shōsetsu, one of the 24 seasonal markers in the Japanese calendar.
The menu explores the transition into winter through seasonal Pacific Northwest ingredients, root vegetables, grains, fermentation and preservation. Drawing on Japanese and New Nordic culinary perspectives, each course reflects the changing landscape and the ways we preserve and transform ingredients through the seasons.
For this edition of Long Table, Mæst Food features ceramics by Vancouver artist Janaki Larsen, whose former studio is now La Fabrique St-George. Bringing her handcrafted vessels back into this space creates a connection between the venue’s history and its present use as a place for food and gathering.
Tomoko and Janaki will work together to explore how food and ceramics complement one another, considering how each dish is paired with its vessel and how the two influence the overall presentation.
The long table is at the heart of the experience. Guests gather around one communal table, sharing food and conversation, with the opportunity to connect with people they may not have met before.
Together, the seasonal menu, handcrafted ceramics and shared table reflect Mæst Food’s exploration of botanical gastronomy, material and the changing season.
Limited seating.
Sunday, November 22, 2026
Two seatings: 5:30 pm and 8:15 pm
La Fabrique St-George Winery dining room
7 East 7th Avenue, Vancouver
Please note that we are unable to make modifications to the tasting menu or accommodate severe or life-threatening allergies.
Guest-initiated cancellations will receive a full refund. The original payment processing fee will be charged separately.
————
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
2 hrs experience, 5 courses, Gratuity included.
Beverages available separately.
Long Table Tasting Menu — Shōsetsu (小雪)
Featuring Ceramics by Janaki Larsen
Shōsetsu (小雪), meaning “Lesser Snow,” marks the beginning of a quieter season in the traditional Japanese Sekki calendar, as autumn gives way to winter and the landscape begins to settle into the colder months.
This five-course dining experience by chef Tomoko Tahara is inspired by Shōsetsu, one of the 24 seasonal markers in the Japanese calendar.
The menu explores the transition into winter through seasonal Pacific Northwest ingredients, root vegetables, grains, fermentation and preservation. Drawing on Japanese and New Nordic culinary perspectives, each course reflects the changing landscape and the ways we preserve and transform ingredients through the seasons.
For this edition of Long Table, Mæst Food features ceramics by Vancouver artist Janaki Larsen, whose former studio is now La Fabrique St-George. Bringing her handcrafted vessels back into this space creates a connection between the venue’s history and its present use as a place for food and gathering.
Tomoko and Janaki will work together to explore how food and ceramics complement one another, considering how each dish is paired with its vessel and how the two influence the overall presentation.
The long table is at the heart of the experience. Guests gather around one communal table, sharing food and conversation, with the opportunity to connect with people they may not have met before.
Together, the seasonal menu, handcrafted ceramics and shared table reflect Mæst Food’s exploration of botanical gastronomy, material and the changing season.
Limited seating.
Sunday, November 22, 2026
Two seatings: 5:30 pm and 8:15 pm
La Fabrique St-George Winery dining room
7 East 7th Avenue, Vancouver
Please note that we are unable to make modifications to the tasting menu or accommodate severe or life-threatening allergies.
Guest-initiated cancellations will receive a full refund. The original payment processing fee will be charged separately.
————
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
