bistro Tanto

Homemade pickles made by soaking various types of vegetables in a secret pickling liquid from Tantō.

A dish made with beef offal and honeycomb tripe, simmered in a Western-style tomato sauce and topped with cheese, then baked in the oven.

A pâté de campagne that has been completely re-evaluated and created from the famous terrine. It is made by mixing minced meat marinated in the shop with spices, wrapped in bacon, and then baked.

Dried corn from Kahaku Farm, a producer of Kyoto vegetables, is used to make popcorn! Coated with slightly bitter caramel and served hot and fresh! Domestic popcorn is rare! Perfect as a snack!

Deep-fried whole shrimp that have just molted. It is a fried shrimp that can be eaten including the head.

Tanto starts with this. Our specialty!! Rich Watarigani potage

Thin and crispy mini pizza.

A dish baked with turban shell in a concept butter. A classic at Tanto and a popular menu item among fans.

Ajillo with the flavor of Yariika broth!

Plump shrimp and mushrooms simmered in garlic oil♫ Enjoy with a baguette!!

The rich texture of the white liver pairs perfectly with wine!!

A baguette made exclusively by the bakery. Simple yet irresistible! A baguette created with the perfect pairing in mind for bisque, sauces, and ajillo.

Spread with special garlic oil on a baguette and baked until crispy.

An appetizer styled with a layer of salad placed on avocado and salmon

Using imported prosciutto, a harmony of chunky mozzarella and prosciutto

A salad made by the chef, featuring a unique selection of ingredients that changes with each order. The contents are a surprise to enjoy after ordering! ♫

If you come to Tanto, this is a must!! A hearty salad topped with our famous homemade smoke!!

Utilizing the original flavor of beef harami, seasoned only with salt and pepper. The sauce is made with clams for a refreshing taste. Also featuring the flavor of mountain wasabi♫

Slowly roasted French duckling. A superb dish that locks in the juices and is baked to be juicy and tender.

The core red part and the outer fatty part are grilled separately. The core is kept moist and juicy in a rosy color. The fat is grilled to remove excess fat and is made crispy! The plating and sauce vary depending on the day.

A classic pasta with garlic oil.

A classic tomato sauce pasta from Tant, simmered for several hours with diced bacon and onions that are thoroughly sautéed.

Please enjoy our secret meat sauce that has been slowly simmered.

A light Japanese-style pasta using mentaiko

This is a rich and creamy carbonara with chunky diced bacon.

A pasta that recreates a scene where the famous dog from the Disney movie eats pasta from both sides and gives a kiss ♡! Pasta with lots of chunky meatballs in tomato sauce.

It is made using the ingredients of the moment. Please contact the staff for details.

The contents may change depending on the supply. This is a platter of authentic imported cheese from France.