A seasonal five-course tasting menu inspired by Japanese seasonality and New Nordic cuisine.Hosted at Fabrique St. George Winery and built with the seasonal ingredients of British Columbia.
-Gratuity included, limited to 12 guests per seating
Gather around one long table beneath the skylights of a restored industrial winery, where daylight slowly shifts as each course is served.
Just minutes from downtown Vancouver, Fabrique St. George is an urban winery in the heart of Mount Pleasant, hosting this long-table tasting menu.
Inspired by Taisho, one of Japan’s 24 seasonal divisions, this five-course tasting menu explores the height of midsummer through ingredients from Vancouver and British Columbia. Japanese seasonality meets New Nordic cuisine in dishes shaped by fermentation, preservation, and the changing rhythms of the season.
Served at Fabrique St. George Winery, each course is paired with the atmosphere of daylight, the winery’s natural wines, and a table designed for conversation as much as dining.
Date
July 26 (Sunday)
Location
Fabrique St-George
7 E 7th Ave, Vancouver
Seatings
11:30 AM · 3:00 PM( 1 seats left) 6:00 PM
70% of seats are taken.
Menu : plant-based, gluten free
Midsummer Long Table Menu
Amuse
Persimmon caramel & black currant sablee
Flax seed cracker, black aeble skiver pancake, xo, sunflower seed aioli
Radish, celery, lovage oil
Midsummer Garden
Tomato, rose, peach emulsion, pumpkinseed oil
Herbal soup
Almond, Melon & Elderflower, chameleon plant(Japanese herb) soup, Green plum "olives" , Sansho oil
Coffee & nightshade
Eggplant, fig leaf oil, coffee shoyu and robster mushroom, cashew veloute, fermented white currants, Japanese rice risotto filled zucchini flower, noma projects pumpkin bushi, tempura shallot rings, roasted potato wages with Konbu kelp & plum salt seasoning on side.
Dessert
Cherry sorbet, rose, fresh cherry
Special Collaboration
The communal long table will feature a seasonal floral installation by Emily Matick, created exclusively for this event.
Emily is a Certified Artist-Practitioner of the Sangetsu School of Ikebana. Her installation will complement the menu and reflect the seasonal theme.
*Cancellation Policy
Cancellations made 7 or more days before the event will receive a full refund.
Cancellations made 3–6 days before the event will receive a 50% refund.
Cancellations made within 2 days of the event are non-refundable.
Tickets may be transferred to another guest at any time.
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
A seasonal five-course tasting menu inspired by Japanese seasonality and New Nordic cuisine.Hosted at Fabrique St. George Winery and built with the seasonal ingredients of British Columbia.
-Gratuity included, limited to 12 guests per seating
Gather around one long table beneath the skylights of a restored industrial winery, where daylight slowly shifts as each course is served.
Just minutes from downtown Vancouver, Fabrique St. George is an urban winery in the heart of Mount Pleasant, hosting this long-table tasting menu.
Inspired by Taisho, one of Japan’s 24 seasonal divisions, this five-course tasting menu explores the height of midsummer through ingredients from Vancouver and British Columbia. Japanese seasonality meets New Nordic cuisine in dishes shaped by fermentation, preservation, and the changing rhythms of the season.
Served at Fabrique St. George Winery, each course is paired with the atmosphere of daylight, the winery’s natural wines, and a table designed for conversation as much as dining.
Date
July 26 (Sunday)
Location
Fabrique St-George
7 E 7th Ave, Vancouver
Seatings
11:30 AM · 3:00 PM( 1 seats left) 6:00 PM
70% of seats are taken.
Menu : plant-based, gluten free
Midsummer Long Table Menu
Amuse
Persimmon caramel & black currant sablee
Flax seed cracker, black aeble skiver pancake, xo, sunflower seed aioli
Radish, celery, lovage oil
Midsummer Garden
Tomato, rose, peach emulsion, pumpkinseed oil
Herbal soup
Almond, Melon & Elderflower, chameleon plant(Japanese herb) soup, Green plum "olives" , Sansho oil
Coffee & nightshade
Eggplant, fig leaf oil, coffee shoyu and robster mushroom, cashew veloute, fermented white currants, Japanese rice risotto filled zucchini flower, noma projects pumpkin bushi, tempura shallot rings, roasted potato wages with Konbu kelp & plum salt seasoning on side.
Dessert
Cherry sorbet, rose, fresh cherry
Special Collaboration
The communal long table will feature a seasonal floral installation by Emily Matick, created exclusively for this event.
Emily is a Certified Artist-Practitioner of the Sangetsu School of Ikebana. Her installation will complement the menu and reflect the seasonal theme.
*Cancellation Policy
Cancellations made 7 or more days before the event will receive a full refund.
Cancellations made 3–6 days before the event will receive a 50% refund.
Cancellations made within 2 days of the event are non-refundable.
Tickets may be transferred to another guest at any time.
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
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