Press

"...the miso version has a slightly fuller flavor—because most of what you're tasting is the meaty pork broth, whose surface is densely beaded with fat." Read more >>
Jonathan Kauffman, Seattle Weekly, March 12, 2008

"...the Kaki Fry. The plump, panko-crumbed oysters were mesmerizing, served crunchy and hot with a tangy tonkatsu sauce made in-house." Read more >>
Nicole Tsong, Seattle Times, January 11, 2008

"Kaname restaurant is a place to leave all your troubles at the door." Read more >>
Julia L. Rice, International Examiner, Volume 34 No. 23

"...hit the bar in the back after work, and you'll find shochu straight up, or in cocktails like a shochu screwdriver or shochu with sesame milk." Read more >>
Voracious: Jess Thomson, Seattle Weekly, October 10, 2007