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"Top 100 Mijoté is a wine bar at a former sushi counter run by a Japanese chef who trained in Paris. Perhaps it goes without saying, but there’s nothing else like it in San Francisco. The vibe is that of a neo-bistro, with a four-course set menu and a muscular wine program that skews toward the unfiltered and obscure. The generously portioned dishes show off chef Kosuke Tada’s kink for crunchy vegetables, fruit paired with fish and meat, and gorgeous sauce work. For natural wine heads visiting the Bay Area, it’s appointment dining."
@chaunch26
""The chef is Japanese and the space is a former sushi restaurant, but Mijoté is the closest you’ll come to dining in contemporary Paris. Co-owner Kosuke Tada was the chef at Le 6 Paul Bert, a neo-bistro that’s a darling of the international, natural wine guzzling, cool-kid culinary set. His four-course set menu ($82) changes at least weekly and melds technique with the season’s bounty. On a recent visit, a first course of luscious tuna crudo was paired with crunchy snap peas and their tendrils, jewel-toned strawberries, capers and fresh horseradish — a textural masterpiece. Portions tend to be generous, but you still might find yourself tempted to add a supplementary course, so good do they sound, or the cheese of the day ($12), served with Josey Baker bread and a house-made accompaniment like candied lemon peel. By the glass or by the bottle, the wine list, with a focus on small producers who keep intervention to a minimum, is a ripper."
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"One of my favorite new restaurants in sf at the moment. First time (I think) reviewing anything French- Japanese fusion. Seasonally changing prix fixe menu (only $82!!) . Small, cute and well decorated restaurant with long chefs counter. Scallops were unbelievable. Great organic wines selection. Dessert was unreal. This restaurant embodies everything this mapstr is all about. Innovation, good value, unpretentious and multi-ethnic. One of my top recs for spring 23. 8.9/10"
@scabot4
"With an extensive background in contemporary French cuisine, chef Kosuke Tada has brought a new-school perspective to San Francisco’s dining scene. Mijoté, co-owned by Tada and his wife, Grace Mitchell Tada, hosts nightly exercises in a light and seasonal style of cooking that feels right at home in California. The four-course prix fixe menus ($82) change every week, showcasing ingredients like maitake mushrooms, bigeye tuna and wok-cooked Swiss chard in simple but potent combinations. "
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"Eater Hottest New Restaurants in San Francisco, 8/22. O"
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