Berkeley restaurants

Mijoté, a French-style bistro by world-renowned chef Kosuke Tada, opens April 10 at The Mission

San Francisco’s new French-style bistro Mijoté announced its opening date and released reservations on Friday, with plans to open April 10. Chef Kosuke Tada announced the takeover of the former Sasaki space in the Mission last month, and since then he has been preparing a menu of simple, ingredient-rich dishes, honed after years of working in France with chefs whose restaurants have been awarded Michelin stars. He previously worked with chef Paul Bert – Tada worked as head chef at the “contemporary bistro” Le 6 Paul Bert – and as sous-chef under chef David Toutain, whose Parisian restaurant David Toutain earned two Michelin stars.

The Stewed menu will constantly change and be dictated by the seasons, says Tada, and he will select his ingredients from Berkeley and Lake Merritt Farmers Markets, checking the names of Dirty Girl Produce, Full Belly Farms and Blue House Farm as some vendors favorite vegetables and fruits that he hopes to use in Stew. Expect simple vegetable preparations based on French dishes but using many different types of cooking techniques, says Tada. “I don’t want to change much with the ingredients,” says Tada, speaking with Eater SF. “If I have a nice carrot, I want to serve a nice carrot. It’s not complicated cooking – I think of a maximum of three ingredients on the plate, then just make something with a different flavor.

Tada recently served Stewed food at Broc Cellars’ spring launch party on Sunday, where he served Blue House Farm carrots in a tangerine dip with spiced sliced ​​almonds; salmon ceviche served with cauliflower and mandoline-style pear slices in salsa verde sauce; squid stew with spicy rice, as well as grilled flank steak with pepper sauce. (A conversation overheard at the party led to one person saying they were “bewitched” by the carrot dish.)

Diana de Guzman

Diana de Guzman

To start, Mijoté will serve a four-course menu for $82, starting with an amuse-bouche, followed by an entrée, seasonal vegetable dish, main course and dessert. For drinks, Tada focuses on natural wines, perhaps a carryover from his time running his pop-up, Bistro Kosuke, for five years at Ordinaire natural wine bar in Oakland. It seeks to serve natural wines from Italy, France and California, mentioning La Onda and Zumo by name. “I like natural wine,” says Tada. “I think it’s the same philosophy as my cooking – organic ingredients.”

Tada is currently applying for a parklet permit, and with it he hopes to have a space with “wine bar vibes” where patrons can order pâté or a la carte bar snacks, to be served outside. with a glass of wine from the wine menu. After working as a chef in his native Japan, where he learned to cook alongside his grandmother (the “best chef in the world”) and in France for nine years, Tada says he thinks California is the only place where he could succeed with a concept like his. “I was homesick for France [when my wife and I first moved here]says Tada. “But when I met these people in the wine industry, the winemakers, I was like, ‘Oh, maybe this is my home. I feel more like it’s my hometown than France.

Stewed

Stewed

Stewed

Stewed (2400 Harrison Street) opens Sunday, April 10 and will be open from 5 p.m. to 9 p.m. Friday through Tuesday.