Best Dishes at Kanada-Ya

The signature tonkotsu ramen features a silky, cappuccino-like broth made by boiling pork bones at a rolling boil for 18 hours. This extraction method pulls out maximum collagen and umami. The broth is balanced with a carefully guarded tare seasoning that defines the flavor. Topped with tender chashu pork, ajitsuke tamago (soft-boiled egg), and thin, chewy noodles.

An upgraded version of the signature tonkotsu featuring multiple slices of melt-in-your-mouth chashu. The pork is brined and braised until tender, then seared for flavor. Each slice adds richness to the already umami-forward broth.

The marinated soft-boiled egg (ajitsuke tamago) has a runny yolk and absorbs savory marinade. It's a classic ramen topping that adds richness and a silky texture. The yolk breaks into the broth and adds creaminess.

Kanada-Ya's side dish of gyoza (pan-fried dumplings) features a pork and vegetable filling wrapped in thin, crispy wrappers. The bottoms develop a golden crust while the tops steam, creating a mix of textures. Served with a dipping sauce of vinegar and soy.

Karaage (Japanese fried chicken) served on the side. The pieces are marinated in soy, ginger, and garlic before being dredged and deep-fried until golden and crispy. Served with a squeeze of lemon.