Slideshow: First Look: Namu Gaji in San Francisco

Bibim ($12)
Bibim ($12)
A salad of made-to-order momil kook soo soba noodles is served with chopped lettuce, cucumber, creamy squares of tofu, pine nuts, and a kimchee vinaigrette. The vinaigrette, made using liquid strained from Namu's housemade kimchee, lends a pungent spice to the salad, further accentuated by a dollop of kimchee relish.
Scallop ($18)
Scallop ($18)
Appearing under the "raw" section of the menu, thick, buttery slices of dayboat scallop are topped with coins of grapefruit and battera konbu (unctuous strips of ponzu-marinated konbu).
If You're Craving Korean: Namu Gaji
If You're Craving Korean: Namu Gaji
We sometimes fantasize about the dumplings at Namu Gaji. It's also fun to share a giant okonomiyaki and any of their fried snacks with a date. Read more here »

Namu Gaji: 499 Dolores St San Francisco, CA 94110 (map); (415) 431-6268; namusf.com

[Photograph: Wes Rowe]

Shiso-Leaf-Wrapped Uni Tempura
Shiso-Leaf-Wrapped Uni Tempura
Okonomiyaki ($16)
Okonomiyaki ($16)
This skillet-sized pancake is topped with short ribs, kimchee, kewpie mayonnaise, tonkatsu, yamaimo, scallions, and cabbage. Paper-thin shards of shaved bonito undulate from heat waves—it's served in a piping hot pan—as the dish is served.
Chef-Owner Dennis Lee
Chef-Owner Dennis Lee