Price includes 5 course tasting menu, and gratuity.(2hours experience)
Inspired by “Taisho,” one of Japan’s 24 seasonal divisions, this special tasting menu celebrates the abundance of midsummer.
At the peak of the season’s heat, we have carefully selected ingredients that are gentle on the body and leave a refreshing finish. Designed to harmonize with Fabrique St-George wines, this five-course experience expresses layers of delicate flavors.
This event is served at a communal long table, inviting guests to share a relaxed dining experience together.
Enjoy a leisurely afternoon of food and wine in a light-filled space, where skylights and large windows fill the room with beautiful natural daylight.
Date
July 26
Location
Fabrique St-George
7 E 7th Ave, Vancouver
Seatings
11:30 AM · 3:00 PM · 6:00 PM
Price
$150 (gratuity included)
Five-course tasting menu
Fully plant-based
Gluten-free
No substitutions available
Very limited seats
Menu
Amuse: 3 kinds
Apricot
Crispy leaf
Radish
Appetizer 1:
Tomato, peach gel, basil
Appetizer 2:
Almond, Melon, elderflower soup, plum olives, hearb oil
Main:
Zucchini(or eggplant) , coffee, hazelnuts, pickled shallot rings
Dessert
TBA
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
“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
Price includes 5 course tasting menu, and gratuity.(2hours experience)
Inspired by “Taisho,” one of Japan’s 24 seasonal divisions, this special tasting menu celebrates the abundance of midsummer.
At the peak of the season’s heat, we have carefully selected ingredients that are gentle on the body and leave a refreshing finish. Designed to harmonize with Fabrique St-George wines, this five-course experience expresses layers of delicate flavors.
This event is served at a communal long table, inviting guests to share a relaxed dining experience together.
Enjoy a leisurely afternoon of food and wine in a light-filled space, where skylights and large windows fill the room with beautiful natural daylight.
Date
July 26
Location
Fabrique St-George
7 E 7th Ave, Vancouver
Seatings
11:30 AM · 3:00 PM · 6:00 PM
Price
$150 (gratuity included)
Five-course tasting menu
Fully plant-based
Gluten-free
No substitutions available
Very limited seats
Menu
Amuse: 3 kinds
Apricot
Crispy leaf
Radish
Appetizer 1:
Tomato, peach gel, basil
Appetizer 2:
Almond, Melon, elderflower soup, plum olives, hearb oil
Main:
Zucchini(or eggplant) , coffee, hazelnuts, pickled shallot rings
Dessert
TBA
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
“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
