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The stainless steel noodle machine in the window tells you everything: this is a udon shop, and udon is the only thing on the menu. The thick wheat noodles come out smooth and just slightly chewy, served in dashi broth hot or cold, spicy or not, with fatty beef, scallions, and tempura bits. The Seaport location has room to breathe after the original Cambridge spot became famous for its lines. The New York Times put it on their 25 best in Boston list.
The awards strongest first
- The New York Times The 25 Best Restaurants in Boston Right Now
- Eater The 38 Essential Restaurants in Boston
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Udon
“Yume Ga Arukara makes just one thing and makes it well: udon, the thick Japanese wheat flour noodles.”
The New York Times
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