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Yume Ga Arukara comes to the Seaport
The udon shop's second location is set to open Monday, Feb. 19.
Cambridge favorite Yume Ga Arukara opens a second outlet, Monday, Feb. 19, bringing its much-lauded handcrafted noodles to the Superette in the Seaport.
Under the expert hands of chef and general manager Tomo Shinoda, the original Yume Ga Arukara outpost in Porter Square is a must-see spot for noodle lovers, even ranking at an impressive no. 8 on foodie bible Bon Appetit’s Best New Restaurant top ten list in 2018, shortly after opening.
In the more heavily trafficked Seaport spot, Shinoda aims to expand the menu beyond noodles adding elements like tempura shrimp and tempura vegetables.
“The Cambridge kitchen was too small, the new space is much larger, so we can expand on what we can cook,” Shinoda told Boston.com. “I will add monthly and seasonal items, too. But our core Porter Square menu will be available at the Seaport. It’s already established, it’s important to keep familiar dishes for our regular customers who will visit us here.
One specialty is a classic cold udon noodle. “We ice shock the cooked noodles to chill them and serve them with a cold broth,” said Shinoda.
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Over the winter Shinoda road tested a wide ribbon noodle that makes up the Taiwanese inspired biang biang mazesoba, and yuzu shio udon, which is finished with a drizzle of tangy citrusy yuzu. He will also add vegan and vegetarian udon options, too.
Desserts will add a cultural left-turn: the sweet stuff is courtesy of nearby Modern Pastry in the nearby North End.
Though Shinoda’s workspace is larger, the restaurant size itself isn’t and echoes Porter Square’s with around 18 seats planned, including eight at a chef’s table-style counter looking directly into the action in the open kitchen.
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“A big part of the fun is being able to see the entire process of the noodle bowl being made right in front of you. I felt that was very important,” said Shinoda.
The interior, designed by Paul Yu of Boston-based People Architects, is inspired by, “typical Japanese noodle shops,” said Shinoda. “It’s minimalistic, sleek, and efficient. It’s compact, but well thought out.”
The restaurant’s logo painted on the wall in blue and white delivers a pop of color to the natural, earthy wood seating complementing the chef’s counter’s wood top.
“We have plants to enhance the feng shui,” said the Tokyo-born and Boston-raised chef. One feature is a living plant stand featuring Boston Microgreens plants, something that both adds more natural greenery to the space and fuels several dishes.
The Seaport restaurant does have one brand new element: unlike Porter Square, the Seaport will serve a curated selection of beer, wine, and sake. Beers will be Japanese staples with a rotating local brew, too.
Initially, while staff becomes familiar with the new space and the new menu, opening hours will be from 11 a.m. until 6 p.m. After three weeks, Shinoda will open later into the evening.
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“We have to find our feet and create the culture within the team,” said Shinoda. “Create that energy we have in Porter Square, so the customers can feel that special atmosphere.”
Yume Ga Arukara is open daily, 11 a.m. until 9 p.m., at 70 Pier 4 Boulevard, Boston; and Mon.—Sat., 11 a.m.—2:30 p.m., Sun.. 4 p.m.—8 p.m. at 1815 Massachusetts Ave., Cambridge. yumegaarukara.com
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