Mijoté

Mijoté evokes a contemporary Parisian bistro in San Francisco’s Mission District. The connection is more than stylistic: chef Kosuke Tada spent years cooking in Paris, including stints at two-Michelin-starred Restaurant David Toutain and Le 6 Paul Bert.

Rather than reproduce the formality of the acclaimed kitchens where he trained, Tada created an informal neighborhood restaurant. Mijoté serves an $84 four-course prix fixe that changes at least weekly based on the season and the offerings of local producers.

Meals typically open with a chilled vegetable soup as an amuse-bouche, followed by a seafood-focused course such as crudo. From there, Tada generally progresses from fish to meat, with dishes such as steak au poivre appearing on certain menus. Optional supplements can extend the meal before dessert.

The casual setting doesn’t eliminate every bit of ceremony. Tada often finishes dishes with sauces poured tableside. At times, he brings sizzling pans from the kitchen and carves and plates a main course in front of guests, turning its preparation into part of the experience.

The wine program centers on low-intervention bottles made with organically or biodynamically grown grapes. Diners can order by the bottle or opt for a pairing.

Mijoté is set on the ground floor of an old Victorian home where a sushi restaurant previously operated. A 14-seat wooden counter anchors the intimate room, with additional tables arranged around its perimeter.

While Mijoté feels like a neighborhood bistro, its cooking reveals the rigor of Tada’s fine-dining past.