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Udon and only udon, pulled fresh from the steel extruder in thick, flour-dusted strands that turn slippery and just barely chewy once boiled. This compact Cambridge noodle shop has kept its menu narrow on purpose, offering hot or cold, spicy or not, each bowl built on dashi broth with beef, scallions, and tempura bits. It landed on Bon Appétit's Best New Restaurants list and has since expanded, but the logic of the place hasn't changed.
The awards strongest first
- Bon Appétit #8 · America's Best New Restaurants
- The New York Times The 25 Best Restaurants in Boston Right Now
One number, weighted & current 72
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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