The house specialty in this izakaya is a tonkotsu ramen that takes two days to prepare so that the marrow of the pork bones turns the soup a creamy white. Owner and Chef Todd Kuniyuki hired an expert in this style of ramen from Japan and worked with him for two months to perfect the soup. Tonkotsu, one of the most demanding ramen types, is a favorite on the isle of Kyushu. Kaname offers its tonkotsu with miso or shio (salt) flavoring. There are limited quantities each night, so if you’re heading here with tonkotsu in mind, arrive as early as you can.

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• Steaming Bowls of Ramen
• IZAKAYA - Japanesee dining with a common touch