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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.
The awards strongest first
- Seattle Met The Best Restaurants in Washington State
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Ramen
“For almost a decade, chef Josh Ratza has been making his own ramen and udon, creating rich, balanced bowls of warmth and umami.”
Seattle Met -
Udon
“For almost a decade, chef Josh Ratza has been making his own ramen and udon, creating rich, balanced bowls of warmth and umami.”
Seattle Met
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The neighbors closest first
- Ursa Minor Eat · 75
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