Menu

Yume Ramen - 13

- Rich pork tonkotsu broth

- Chashu (2 pieces), cabbage, bean sprouts, garlic

 

Yume Buta Ramen - 15

- Rich pork tonkotsu broth

- Chashu (5 pieces), cabbage, bean sprouts, garlic

 

Yume Spicy Ramen - 15

- Rich pork tonkotsu broth

- Chashu (2 pieces), cabbage, bean sprouts, garlic

- Spicy seasoning

 

Yume Special - 15

Check with your server or visit us on Instagram to learn about our special!

 

Extras

- Buta (2 pieces chashu) - 2

- Men mashi! (double noodles) - 1

 

Beverages

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6

Kikusui Karakuchi - 9

 

*Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness.

Some of our food may contain allergens. Please speak to a member of our staff if you have dietary restrictions.

 


Meet the chefs of Yume Wo Katare

Tsuyoshi Nishioka.jpg
 
Tomo Shinoda.jpg

Tsuyoshi Nishioka

Tsuyoshi Nishioka is a former comedian turned ramen chef. After watching his friends give up the dreams of their youth to pursue safer alternatives, he was inspired to create Yume Wo Katare as a place where dreams could be shared and supported. After training in Tokyo for four years, Chef Nishioka opened his first location in Kyoto; his restaurant in Boston followed soon after. At Yume Wo Katare, Chef Nishioka strives to create a one-of-a-kind experience where guests can enjoy their ramen and figure out a way to accomplish their goals.

 

Tomo Shinoda

Tomohiro Shinoda joined Yume Wo Katare as a young student soon after it opened shop in Boston. He then left to study business management and entrepreneurship at Seattle University, honing his skills as the chef at Seattle’s Ramen Yoshi. After graduating from college, Chef Shinoda returned to Boston to cook under Chef Nishioka. This will be his second time cooking in New York — he ran the kitchen when Yume Wo Katare served as Ramen Lab’s third-ever guest pop-up in 2015.