Growing up in the suburbs outside of Boston, the Lee Brothers — Dennis (”the chef”), Daniel (“the engineer”), and David (“the musician”) — spent many hours working at their mother's popular pan-Asian restaurant, DAH-MEE. Years later, after all three had moved one-by-one to San Francisco, they were naturally drawn to a re-uniting of food and family.
Their vision was to create a dining experience that they felt was missing in San Francisco — a comfortable and personal space, featuring delicious and sustainable food that reaches beyond traditional culinary boundaries. Their mother taught them that a table needs three legs to stand, and that they must stick together to accomplish their dreams. Namu Gaji is one of those many dreams.