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Setsunai Noodle Bar
Noodles
A noodle bar tucked into a Lopez Island alleyway, where the chef makes his own ramen and udon and also, apparently, throws his own ceramics, which explains why the bowls are so good-looking. The broth is rich and deeply savory, the eggs are that soft jammy orange that makes everything look intentional. Reserve ahead: the handful of outdoor counter seats and high-tops fill up even when the ferry crossing feels like a bad idea.
One honor, in evidence:
The record strongest first
- Seattle Met The Best Restaurants in Washington State
One number, weighted & current 66
How we scoreThe dishes from the writeups
- Ramen Seattle Met
- Udon Seattle Met
Nearby in the record closest first
- Ursa Minor Regional New American Eat · 75
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