We all agreed and continue to rave about Kissa Tanto. It is the hottest new restaurant in Vancouver. Most of our group has been there once before and decided to pay a visit. It is located in the heart of the Chinatown at 263 East Pender Street and they serve Italian-Japanese fusion cuisine.
Last week, it was listed at #1 as Canada’s new restaurant from Air Canada’s enRoute magazine this year. I would have to FULLY AGREE. When we arrived at 8:30pm on a weekend, the server told us the wait was 2+ hours. In foodie fashion, we put our name on the waitlist and continued to eat at another place while we wait for a table/seat at Kissa Tanto.
My first visit at Kissa Tanto was amazing! You can read about it here since it was a personal celebration back in August. I really like the vibe and food. 🙂
Here are some photos on the decor since it wasn’t busy near the end of the evening:
Since it wasn’t our first time at Kissa Tanto, we ordered the top contenders on the menu. All of the dishes are well-thought out with the flavours and ingredients. The croquette was sold out by the end of the evening. The servers are knowledgable in the ingredients and are very detailed-oriented for all dishes. They have all the food answers.
They changed the tajarin pasta from my last visit in August, which was only two months ago. They thinned out the pasta and added more butter and less cheese on the dish. I personally prefer more cheese but it is still an excellent dish. If you want to take a look on what the tajarin looks like, you can check it out from my previous visit. The dish contains butter, roasted mushrooms, and miso cured yolk.
Other food-worthy mentions are below – when you read on the ingredients, you’ll see the food details/formula. They all magically work.
If you’re a fan of fancy cocktails, this is the right place. There are no fruity cocktails here since the quality is there. Be careful if you are ordering the Aeba Suki Suki, it contains Ricard, which is a licorice liquor. My friend thought it was a fruity drink since it had strawberrry, kabosu citrus, and chia. They also switched the cocktails menu as well.
We ordered the classic yuzu cream for dessert – they switched the seasonal fruit from a summery raspberry to a festive cranberry for the fall. For your recollection, it has pistachio cream and olive oil crumble. It is worth getting and Insta-worthy.
When we spoke with the servers, they mentioned how the restaurant has three turns now instead of two since the magazine article was released. They are extra busy these days! This place never disappoints and I highly recommend you make a reservation so you don’t end up making last-minute plans and waiting 2+ hours for a seat. This place will get even more busy as it continues to be popular.
Remember what I said in August about this place at my end of my previous posting. Here’s a reminder. 🙂