Their new space may be smaller -- yet the adventurous Asian spirit of Namu's Lee Brothers remains
APPETITE Although Asian outpost Namu Gaji is brand new, the presence of Namu restaurant itself and owners the Lee brothers — Dennis, David and Daniel — has been felt in San Francisco for years. Since 2006, the Lees have been weaving Korean, Japanese, and other Asian cuisines with California spirit in the original, now shuttered Richmond restaurant and eventually Namu's Ferry Building farmers market stand on Tuesdays and Saturdays. In early April, the brothers opened their Mission incarnation, Namu Gaji.
Its kitchen is in direct view of the small dining room, as Dennis Lee and Chef de Cuisine Michael Kim (Craft Los Angeles, SPQR) cook at a grill fired with bincho-tan, a low smoke, Japanese charcoal. The Lee brothers' aunt, direct from Korea, will oversee a house fermenting program, bringing with her bacteria strains from the family's Korean village. The chefs do the usual sourcing from local farms but, in an unusual slant, have commissioned farmer Kristyn Leach to grow exclusively for them on a one-acre plot at Baia Nicchia Farm in Sunol, where she's raising rare Korean chiles and herbs — quite a treat.
I already miss the chic, spare Richmond dining room compared to the cramped Mission space, despite its striking communal table and tree branch sculpture weaving dramatically from the ceiling. Granted, the Dolores Park location is prime real estate, particularly when it comes to daytime takeout, perfect for picnicking in the park, possibly my favorite way to enjoy Namu Gaji. But the Mission is saturated with hip dining destinations in a way the Richmond, one of our great underrated neighborhoods, is not. This was an understandably strategic move, but the new space gets progressively warmer and noisier as an evening evolves. For those who don't enjoy yelling through dinner, I'd suggest dining early, although do note the actual dinner menu doesn't start until 6pm.
In multiple early visits, truly unique dishes flow from the kitchen. The menu is grouped in categories like raw, broth, salad, crispy, grill, and comfort, with a handful of key choices under each heading. The "raw" section is pricey ($18), but raw King salmon, topped with pickled red onion, a dollop of whipped yuzu cream, and shiso (Japanese herb from the mint family) is generously portioned, bright sashimi. Uni sure is fantastic fried — what isn't? — as tempura ($14) alongside fried shiso leaf, lemon zest, and market veggies, which on a recent visit were fava beans and a yellow onion. Grilled octopus ($14) is a tad bland compared to other grilled octopus dishes around town, though pleasingly plated with English peas, spring onion, fried garlic, and that fabulously pungent Korean chili paste, gochujang.
It gets exciting with an off-menu special of buckwheat gnocchi, pan seared in black garlic gastrique, with English peas and pea shoots (can you tell peas are in season?) This non-traditional gnocchi is earthy, lively, playful. "Fish parts" ($18) arrive on a wood slab, generously portioned and artfully arranged, more hearty than fussy. The fish parts change, but one night I dined on impeccable wild salmon belly and spine, with caramelized, crispy-sweet skin. Its partner requires a more adventurous palate: ahi tuna roe, cured and grilled. A dining companion bluntly called this large hunk of meat what it was: a giant egg sac. If you didn't know, however, you'd think the pink, meaty fish a more savory, funky cut of salmon. Either way, I was delighted to be served something I'd never had before.
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