Joshua and Heidy Smookler’s Mu Ramen opened its doors last night with a menu of hot noodle soups and izakaya-style sides. Several early reports indicated the place was absolutely packed, with wait times between a half-hour and 45 minutes. Part of that, no doubt, has to do with one new dish called UniPo, which the restaurant says is an update of the U&I; dish from its pop-up era. It’s Santa Barbara sea urchin made into a porridge, topped with salmon roe, roasted seaweed, and shaved white Alba truffles. Here’s a look at the finished dish, some killer okonomiyaki, and, of course, some of that ramen.
And the finished dish.
And some roe-topped okonomiyaki.