Mæst Food Special Vegan Thanksgiving Saturday - ALL INCLUSIVE

Mæst Food
Plant-Based Secret Dinner

Special Thanksgiving Saturday Edition — $139 All-Inclusive

For Thanksgiving, we’re offering something different than usual,

a hearty, family-style feast, designed to feel like gathering around a shared holiday table.

This special menu includes five courses (partly shared) with 9 seasonal elements, one paired drink (natural wine or a house-crafted non-alcoholic option), plus tax and 18% gratuity — all included.

A rare chance to experience our cooking in a more casual, generous format — thoughtfully priced to welcome you to our Thanksgiving table.

Held at our Dissect Location near downtown Vancouver, this dinner is a curated celebration of the mid-autumn harvest. Inspired by local farms and wild gatherings, the menu weaves together fermentation, seasonal flavor, and subtle Japanese twists for a rustic, comforting Thanksgiving experience.

Vintage tableware frames each dish, adding warmth, like sitting down to a beautifully set table at your grandmother’s home, but sleeker.

Very limited seating available.
Saturday, October 11th
5:15 PM or 7:30 PM
1.5 -2 hour seating

Seats are very limited. Join us for an evening where food, craft, and time converge.

Menu

Welcome Bites (3 items, still working on)

• Green plum olives
• Oshi-sushi

•Femented tofu

Soup & Bread

• Carrot & beets soup with fig leaf oil, house made sourcream, dill
• Japanese milk bread & house made miso “butter”

Main Course (Shared)
• Umami-roasted stuffed squash with truffle, lentils & pine nuts, coffee shoyu gravy foam, fermented red currant, chanterelle mushrooms, kale, candied kelp
• XO-pan roasted Brussels sprouts & candied hazelnuts

Dessert
• Roasted Japanese pear, flan, cookie crumb

Petit four

Nama chocolate, Hawthorn pate de fruits

Our blog post is here

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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 centers 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.

Host or Publisher Tomoko Tahara