The past few years I haven’t been exploring the San Francisco dining scene as much as I used to since I’ve either been to a lot of the trendy and popular restaurants or none of the newer openings excited me.
Mijoté opened a year ago in the old Sasaki spot and the ambience has similarities to the previous restaurant with its minimalistic vibe. Japanese chef, Kosuke Tada, worked at numerous restaurants in France where he honed his skills which is showcased at this quaint French bistro. They only offer a 4 course tasting menu where you can add a few more dishes if you’d like. We decided to do all the add ons which were meant to be shared.
While the color wasn’t what I was expecting for a carrot soup, this shooter was a refreshing way to start the meal and had an intense carrot flavor.
A beautiful starter of halibut crudo stacked between slices of tart granny smith apples and crunchy kohlrabi. Airy cardamon cream and herb oil were the perfect accompaniment for the delicate dish. My only criticism was that I would have liked the halibut slices to be cut thinner.
Hidden under the carrots was a perfectly cooked scallop swimming in a rose flavored sauce. Another delicious dish.
This tender octopus was slightly charred (the way I like it) and served with an aerated turmeric sauce. The seared spring onion added incredible natural sweetness to the dish.
To make chicken breast this tasty was actually impressive. Anything but dry, this moist chicken breast was served with a hazelnut and kumquat relish but the dish really came together with the sauce américane, a luscious and decadent sauce made from lobster shells and aromatics. So so so good!
The last savory course was an unctuous piece of pork belly with a crispy caramelized exterior and supple meat. The roasted golden beet and sweet pear were combinations that went perfectly with the pork.
They buy their bread from The Mill where Josey Baker makes incredible breads. It’s the perfect vessel for this washed rind goat cheese.
What a fun and whimsical dessert where frozen mandarin pieces were hidden under the cream and all encased in a crispy tuile.
What I appreciated the most about Mijoté was that every dish was extremely flavorful and not overcomplicated and fussy. It’s the kind of food that Tommaso and I enjoy the most where the presentation is beautiful but the taste is ultimately the most important aspect of the dish so my rating is an 8-8.5/10.