Mijoté
Mijoté means simmered, and it was one of the first French words Kosuke Tada learned when he studied French cooking in Osaka. It also makes him think of his grandmother's chikuzenni. He now runs a nightly four-course set menu on a Mission corner, and the Chronicle's critics rank it 44th in the Bay Area for 2026.
Why go
Tada was head chef at Le 6 Paul Bert in Paris and cooked at Restaurant David Toutain there too, and he was a James Beard Award semifinalist in 2025. The room he took over was a sushi counter. French technique runs the kitchen and the produce comes from local farmers.
Tada writes the card the day you eat it, so it is not published anywhere. It runs an amuse bouche, an appetizer, a seasonal vegetable dish, a main and a dessert. The wine list is natural, from growers who farm organically and add nothing.
Order this / avoid
- Order: the four courses, whatever they turn out to be that night.3
- Order: wine by the glass and let the floor choose.2
What locals & experts say
- MacKenzie Chung Fegan and Cesar Hernandez, San Francisco Chronicle, March 2026, at No. 44:
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.
1 - Eater SF, on its Mission guide:
Everyone on staff at Mijote wears the same apron -- servers cook, cooks serve, and wine is poured by the first cook with free hands.
2
Good to know
- When: closed Tuesday and Wednesday.4
- Price: $84 for the four courses as of March 2026.1
- Where: 2400 Harrison Street, in the Mission.
Verdict
should-visit — Tell them at booking if anybody at the table does not eat something.