Tonight I had an early dinner at Mijoté in the Mission. They were able to squeeze me in at the counter as a walk-in. It’s in the former Sasaki space. Mijoté (“simmered” in French) opened in 2022 and is from chef Kosuke Tada, who formerly worked in France with chefs such as Paul Bert and David Toutain and who had a popup at Oakland wine bar Ordinaire. Some more information on Mijoté can be found on Eater SF:
The interior still kind of looks like a sushi bar with the chefs plating dishes behind the counter. It was fun to watch them work from my counter seat. There are also some tables along the walls.
They have a seasonal four course prix fixe menu for $82, with optional additions.
There were several natural wines by the glass, and also a beer.
Dinner started with an amuse bouche of a shot of cool carrot soup, which was carrot-y and creamy.
king salmon, haricot vert, nectarine
The first course was a cured king salmon, with wax beans, haricots verts, and nectarine slices, along with a creamy horseradish sauce and freshly grated horseradish. This was delicious. The salmon was very nice - lightly cured and salted. It was topped with a kind of salty salsa verde with parsley and capers. The beans were still crispy, and the horseradish added some kick.
Next was a course that I added on.
octopus, yellow zucchini, caviar d’aubergine + $28
This was also delicious. The octopus, which was from Spain, was perfectly cooked - tender but with still some bite. This was also topped with a salsa verde of parsley. This was on top of some zucchini, which was on top of the caviar d’aubergine - a fancy way to say mashed eggplant.
shrimp, cabbage, madras curry
Next was some more seafood, in the form of some shrimp along with a mix of some vegetables (forget which), underneath some tender cabbage. There was a creamy curry sabayon alongside, dispensed from what looked like a whipped cream charger. A slice of Josey Baker bread was served alongside, which I used to mop up some of the sabayon. This was good.
lamb loin, carrot, plum
The main course was lamb in two pieces, along with some “confit” carrots and a plum sauce. This was very good. The lamb was a perfect tender medium, and one piece had a bit of fat and spice rubbed skin. The confit carrots were sweet and also nicely cooked. There was a slightly thick lamb jus poured over everything tableside, and also some lentils and mushroom.
cheese of the day + $12
I added on an extra cheese course. I can’t recall the name of the cheese but it was pasteurized cow milk cheese from Lorraine (Chaumes maybe?). Mijoté gets their cheese from Alimentari Aurora in Potrero Hill. This cheese was semi-soft, and a little tangy. It came with a sauce made of plums and another slice of Josey Baker bread.
strawberry, goat milk, spinach
To finish, a refreshing dessert of sweet strawberries on top of a creamy layer underneath, a sweet and somewhat dense goat milk sorbet on top of that, and a cool and refreshing and lightly sweetened spinach whipped thing. One doesn’t often see spinach in desserts but this worked really well. There were also some crunch from the two green meringue wafers on top and some nuts on the bottom.
This was a lovely dinner. Everything was good, but for me the highlights were at the start of the meal - the salmon course and the octopus course. The lamb was also quite good.
