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.
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
Featuring two pieces of shiso-leaf-wrapped uni, the tempura also includes a changing roster of market vegetables. Shown here: baby fava beans, asparagus, and yellow onion. The airy, crisp batter is chilled and fried in rice husk oil.
Shiso-Leaf-Wrapped Uni Tempura
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.