Kissa Tanto

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Kissa Tanto House of Plenty
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The house has once again been awarded One MICHELIN Star in 2026.It is the work of many hands, and the kindness of those ...
10/11/2026

The house has once again been awarded One MICHELIN Star in 2026.

It is the work of many hands, and the kindness of those who continue to find their way to our tables. To have this little world upstairs recognized once more, and to go on sharing it with you, is plenty.

For the trust, the company, and the evenings that ran long, our deepest thanks.

The door remains open. To those yet to wander in, and to those who have marked life’s milestones with us, we would be delighted to receive you.

The urchin is a modest creature, no brain, no eyes, yet it carries a mouth so intricate that Aristotle described it twen...
09/12/2026

The urchin is a modest creature, no brain, no eyes, yet it carries a mouth so intricate that Aristotle described it twenty three centuries ago, and the name held. Aristotle’s lantern. Inside each shell, exactly five lobes, no more, arranged like the points of a star.

What you taste is really the kelp forests it spent its life grazing, sweetness borrowed from the sea and returned to you in a cedar box.

Some urchins live longer than a century, which means it is entirely possible to be served something older than the building you are sitting in. The house finds that a humbling thought.

The House is looking for new company behind the pass—each bringing their hands, their craft, and something of their own ...
09/05/2026

The House is looking for new company behind the pass—each bringing their hands, their craft, and something of their own to the evenings we make together.

Cook
Dishwasher
Sous Chef

If you see a place for yourself among us, we’d be pleased to meet you. 🐈‍⬛

Everything, in time, finds its way to the table.Getting there is another matter entirely. Different paths are taken, dif...
09/03/2026

Everything, in time, finds its way to the table.

Getting there is another matter entirely. Different paths are taken, different hands encountered, each with its own little matter to attend to. And yet, curiously enough, they all seem to be headed in the same direction.

Yours.

There is a place for you upstairs.

My Private TokyoThe remembered pleasure of an Amaretto Sour recast in another tongue—Disaronno, dry vermouth and Choya U...
08/21/2026

My Private Tokyo

The remembered pleasure of an Amaretto Sour recast in another tongue—Disaronno, dry vermouth and Choya Umeshu, softened with lemon and egg white. Light and cloudlike, with an umeboshi rim bringing a little salt to the sweetness; familiar, with peculiarities of its own.

Some words from Tannis, Joël and Alain, for two of our own.We couldn’t be prouder ‘restaurant parents’ to Justin and Cri...
07/31/2026

Some words from Tannis, Joël and Alain, for two of our own.

We couldn’t be prouder ‘restaurant parents’ to Justin and Cristian Isidro, who just opened their own spot, a charming little restaurant Maria Celeste | Comida Portuguesa , this week.

Over five years, we watched Justin grow into the most capable of GMs, helping our FOH become stronger versions of themselves and elevating our service to Michelin recognition. We knew from the day we hired him that he embodied an old school, get-it-done work ethic. There is no better proof of that than him pulling off the impossible duet of having a baby and opening a restaurant at the same time.

Cristian joined our kitchen as a stagier, brought on by his brother. After a month of picking herbs, his unwavering passion for cooking became impossible to ignore, and he was quickly promoted through the ranks to become an accomplished chef in his own right. The beautiful dishes we shared at Maria Celeste this week told the story of traditional Portuguese cooking through precise technique and complex layering of flavours.

Congratulations, Justin and Cristian. We will miss you, but we are so happy to see your dreams finally come to fruition. 💜🥂

A ragù of five persuasions, wagyu, guanciale, prosciutto, mortadella, and patience, laid over tagliatelle scented with y...
07/30/2026

A ragù of five persuasions, wagyu, guanciale, prosciutto, mortadella, and patience, laid over tagliatelle scented with yuzu from the inside out. The gremolata is ginger and shiso, there to remind you where you are.

Some orders the house places on your behalf.

Five years ago a young cook from Miami named Felix climbed the stairs to the House of Plenty to helm our kitchen as the ...
07/25/2026

Five years ago a young cook from Miami named Felix climbed the stairs to the House of Plenty to helm our kitchen as the chef de cuisine. He has done this with more grit and heart than anyone could ask for. Now a new room is waiting for him, his new team have no idea how lucky they are. Thank you deeply for the years, Chef 💜💜💜

The last moments are often the loveliest.Rhubarb Tart. Ginger-braised rhubarb, mint-white Valrhona ganache, candied ging...
07/16/2026

The last moments are often the loveliest.

Rhubarb Tart. Ginger-braised rhubarb, mint-white Valrhona ganache, candied ginger, salted myoga. Bright notes, soft notes, little surprises that appear just when you think the story is over.

Found only at the close of our omakase.

Mortadella SaladSweet local cherries, crisp gem lettuce from Vive le Veg Farm, young Hakurei turnips, and apples gathere...
07/10/2026

Mortadella Salad

Sweet local cherries, crisp gem lettuce from Vive le Veg Farm, young Hakurei turnips, and apples gathered beneath golden morsels of fried mortadella. Miso bagna càuda and a bright Salt Spring citrus vinaigrette do the quiet work of bringing every bite together.

Address

263 E. Pender Street
Vancouver, BC
V6A1T8

Opening Hours

Wednesday 5:30pm - 10pm
Thursday 5:30pm - 10pm
Friday 5:30pm - 11:59pm
Saturday 5:30pm - 12am
Sunday 5:30pm - 10pm

Telephone

+17783798078

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