Another great meal at Kissa Tanto proved that Italian and Japanese food is a great fusion.
We started with house made sourdough bread with olive oil and miso butter. If it wasn’t so delicious I’d say we were sorry later when we could barely finish our dessert but we managed somehow.
Research tells me that Namban-zuke is usually a home made dish rarely available in restaurants. Deep fried cod marinated in vinegar, surprisingly refreshing.
Tonno Mantecato was fun to eat and like nothing we’d ever had before. More sourdough bread topped with tobiko, served with smoked potato blended with confit albacore tuna and topped with furikake.
Two dishes I could never do without are the Tajarin, a crave worthy pasta with butter, roasted mushrooms and miso cured egg yolk and the deep fried whole fish with daikon dipping sauce. We’ve had the fish several times and never had the same species twice. This time it was a thorny headed rockfish, small fish so there were 2 in an order. Crazy good and the dipping sauce is even better than last time.
We ordered two side dishes; eggplant with miso besciamella, almonds and parmesan, and squash with miso apples, bagna cauda and walnuts. Not a crumb left.
We were committed to dessert and had both the tiramisu and the yuzu cream. The tiramisu was traditional and good but the yuzu cream was a wonder.