Voted 2nd best in Vancouver, and ranked in the top 20 in Canada, Kissa Tanto has quite the reputation, but does it have the consistency it takes to stay on top? We took a chance on this odd but uniquely decorated location. As you walk in, you're taken into a retro chic world. The service is friendly and very knowledgeable - everyone was such a foodie!
The appetizers were quite tasty; we experienced their wagyu tartare (carne crudo), which was quite decadent for a starter, and then had the eggplant fritters which were quite largely sized deep fried balls. The porchetta agnolotti was really well made - the pasta was cooked perfectly and the thickness of the agnolotti was precise. The insides however did not entirely taste of porchetta, more of a ham than the smoky and meaty flavours we had hoped for.
We then had a taste of the slow-cooked wagyu steak. This was definitely a wow! Everything you're looking for in a wagyu: a melt-in-your-mouth experience. The special that evening was a pork belly - which was massive but it was divine. Lastly, the dessert of the night was tiramisu. Airy, light, fluffy, not too sweet and just purely indulgent; the tiramisu won our hearts.
We highly recommend you make a reservation (well in advance) to dine at Kissa Tanto. The wine list includes all sorts including sake, as seen in the carafe in the images below. Kissa Tanto's fusion of Asian and Italian cuisines, proves that fusion culinary can be done.
Food: Carne Cruda - Snake River Farms wagyu, pearl onion petals, salt, charred scallino sauce, parmesan, arima sansho, fresh herbs, gnocco frito, Frittelle di Melanzane - garlic eggplant fritter, Porchetta Agnolotti, Wagyu Lifter Steak - 24hr slow cooked, fermented cabbage, Calabrian chili and parmesan, Special of Pork Belly, Dessert Special of Tiramisu.
Made by: Kissa Tanto
Location: 263 East Pender Street, Vancouver