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Attractive, lodge-like Kaname's long menu includes all the dishes Americans expect to find in a Japanese restaurant (sushi, sukiyaki, tempura, katsu), as well as the smaller drinking snacks that you'd find at izakayas, or Japanese pubs. That's a lot of dishes to master, and the results are uneven, but one of the reliable successes is Kaname's ramen. Owner Todd Kuniyuki trained with a Japanese chef to learn his Kyushu-style tonkotsu broth, which smells like pureed bacon but is light enough to sip a bowl's worth.
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