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  • Ken Oh specializes in Japanese Nagoya-style spaghetti. What that basically means is that it's regular spaghetti with ankake (starch-thickened sauce) with your choice of meat. We chose "Hamburg" - essentially a hamburger patty, and the chicken cutlet spaghetti. The sauce has the consistency of a thick gravy with a bit of spice. Both meals were good and met expectations; it's spaghetti in a gravy - not too hard to mess up. The meat was tasty, well-seasoned, but the portion was noticeably smaller than the pictures in the menu. For $15 (with tax and tip) you're paying a bit much for pasta imo. Make the price more competitive, add some sides or a bigger patty, then it'd make more sense to me. It's worth a visit but I wouldn't wait in line or hype the place up.
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