at Kissa Tanto
"Kissa Tanto's koji-butter Tagliatelle is the handmade pasta with koji-fermented butter, Parmigiano, and lemon zest that represents the Japanese-Italian fusion landmark. The koji butter adds a fermented depth that regular butter doesn't have, the pasta is made fresh daily, and the lemon zest adds a freshness that prevents any richness from becoming heavy. This is the dish that defines the restaurant."
— Expert, 95/100 credibilityExpert Reviews
"Kissa Tanto's koji-butter Tagliatelle is the handmade pasta with koji-fermented butter, Parmigiano, and lemon zest that represents the Japanese-Italian fusion landmark. The koji butter adds a fermented depth that regular butter doesn't have, the pasta is made fresh daily, and the lemon zest adds a freshness that prevents any richness from becoming heavy. This is the dish that defines the restaurant."