The menu hangs a French coastal sign, but the first bite tastes distinctly Asian — that's what makes Pepite so interesting. This latest project from the Blaz and Babar team, helmed by chef Alexandre Marchon, sits on a corner along Donghu Road. The white curved exterior is hard to miss, and the street-facing windows stay wide open even in peak summer. There are electric fans on hand, but honestly, by the end of a meal it still gets stuffy — air conditioning would serve better.
Inside, the vibe is lively, with tables packed close together and a large communal table anchoring the center of the room. A few bar seats face the open kitchen. The menu leans into fresh seafood: whole fish, tiger prawns, octopus — the day's catch goes straight onto the plancha, gets seared, or grilled over charcoal, paired with your choice of house-made sauces like beurre blanc or chimichurri. Above the kitchen window, the day's specials are chalked onto white tiles, with bouillabaisse among them.
The first dish already breaks the "French" expectation: chilled Chutoro tuna (¥168/80g), diced and served with egg yolk and soy sauce. Provenance aside, this dish genuinely delivers. The fish quality is solid, and the egg yolk-soy combo brings a rich, salty depth that stacks up the umami, leaving a smooth, satisfying finish.
Next up: Rillettes (¥78), a cold spread made from a mix of fish, primarily mackerel, blended and served with toasted bread. Lighter than foie gras, more refined than canned tuna, and just right spread on toasted sourdough.
The Baby Octopus (¥88) sits in a caper vinaigrette with a generous pour of olive oil. The octopus is lightly blanched, giving it a bouncy bite — fresh seafood with a light, clean seasoning, no unnecessary flourishes.
The Red Snapper (¥88) is simply battered and fried, landing closer to fish and chips territory — minus the chips. The fish is fried just right, juicy with a touch of sweetness. Honestly, this cries out for a side of pommes allumettes.
The Bouillabaisse (¥198) is a lighter take, with a modest amount of broth built around grilled tiger prawns, snapper, and clams. The seafood itself is well handled and cooked with precision, but the broth lacks that deeply reduced richness — the hearty weight a bouillabaisse should carry comes up a bit short here.
The real standout is the Threadfin Fish (¥228/450g), prepared as simply as possible: salt-cured, charcoal-grilled, finished with a squeeze of fresh lemon. When the ingredient is this good, there's almost nothing else to do — the real test is timing the fire just right, and this dish nails it.
The wine list runs entirely French, with a Sauvignon Blanc as the house white by the glass at ¥65.
Overall, the rhythm at Pepite puts natural flavor first and freshness front and center, without too many tricks — compared to seafood restaurants obsessed with plating and concept, this approach stays closer to the pace of the ingredients themselves.
