Mijoté

MacKenzie Chung Fegan

“See on map #18 in 2025 San Francisco GenreFrench Price$$$ Here in San Francisco, the closest you’re going to get to the 11th arrondissement is [a former sushi counter on a quiet corner in the Mission District](https://www.sfchronicle.com/food/restaurants/article/French-restaurant-san-francisco-17199356.php). This is where Kosuke Tada serves a nightly set menu of four courses for $84, inspired by his years as head chef at bistro Le 6 Paul Bert in Paris. Address 2400 Harrison St., San Francisco Have you been? 43.”

Dianne de Guzman

“Chef Kosuke Tada trained with French chefs including Paul Bert and David Toutain before taking over the former Sasaki space in the Mission to [open Mijote in 2022](/2022/4/4/23010328/mijote-san-francisco-kosuke-tada-natural-wine-bar). Since then, it’s become a hit for simple but elegant four-course menus that treat local ingredients with the utmost respect. This is where you want to head for a taste of the kind of dining that’s currently en vogue in the City of Lights: sole with curly kale and sweet lime, duck with Arrowhead cabbage and quince, and pork loin with fennel and saffron. * [Book a table](https://reservations.safegraph.com/reserve/164873?utm_source=safegraph&utm_campaign=poi) * [2”

Matt Tillquist

“Everyone on staff at Mijoté wears the same apron — servers cook, cooks serve, and wine is poured by the first cook with free hands. It seems the team at Mijoté has applied the most valuable pieces of their [fine dining experience](/2025/4/2/24399609/san-francisco-bay-area-james-beard-awards-2025-finalists-chefs-restaurants-jbfa-nominees) to this project — preparation, execution, and wine knowledge — and left the rest behind. What results is a handful of industry badasses delivering stellar four-course meals that evoke the magic of fine-dining for under $100. * [Book a table](https://reservations.safegraph.com/reserve/164873?utm_source=safegraph&utm_campaign=poi) * [2400 Harrison St, San Fran”

Eater Staff

“Chef and [James Beard Award semifinalist](/2025/1/22/24349385/san-francisco-bay-area-2025-james-beard-awards-semifinalists) Kosuke Tada comes from the world of technique-driven kitchens including Le 6 Paul Bert and Restaurant David Toutain in Paris. Now he’s [applying all that skill to seasonal and local ingredients](/2022/4/4/23010328/mijote-san-francisco-kosuke-tada-natural-wine-bar) like radicchio, pear, and golden beets. The menu changes frequently — so frequently it’s not available online — but no matter the specifics, the four-course meal will cost you $82. Expect an amuse bouche, followed by an appetizer, seasonal vegetable dish, main course, and dessert — all of which can be paired w”

“Photograph: Adahlia Cole [Mijoté](https://www.mijotesf.com/) is French for “simmered” and was one of the first French words learned by chef Kosuke Tada when studying the country’s cuisine from the opposite side of the globe in Osaka, Japan. The food is French, the wine is natural and the interior is tiny but cozy. You’ll embark on the $82 four-course prix fixe menu which changes weekly with optional supplements. Watch for occasional Iranian pop-up nights with cook Ehsan who was born in Tehran and grew up in the Bay Area (and, like the rest of us, indulged in the famous Mission burritos). [### 10. Tartine Manufactory](/san-francisco/restaurants/tartine-manufactory) * Bakeries * Mission * pric”