Setsunai

We felt compelled to leave a good review for the Setsunai team. We first came here in Dec 2020. It was wonderful experience that we still have sweet memories about the food dedication, clean food, atmosphere and service there. We only came back after 5 full years and wanted to stop by and only realized they have recently relocated to a new address. Quick check on recent Google reviews and got a bit skeptical. We went in anyway to try. The food was at the same exceptional quality we remembered and the team did not disappoint! I personally have been to many famous ramen places, in Seattle, SF, NYC, Tokyo, Osaka, HK, SG etc this is absolutely one of my favorites. You can tell the team make the noodles, broth, pickled vegetables and everything in house. They use the cleanest ingredients (no ad

My girlfriend (who lived in Japan for many years) and I recently stopped at Setsunai on our way back from Friday Harbor, excited to try the much-hyped ramen. Disappointment ensued. Upon being served, we both remarked that the noodles looked more like soba than ramen. The color, flavor, and texture were way off. The noodles were mushy, without any of the spring expected from ramen. Setsunai seems to pride itself on the fact that their noodles are made in house, but unfortunately the end result leaves something to be desired. It's nice to see a ramen shop in the US serving shio broth, but the delicate flavor was overpowered by the large amount of chives in the soup. In Japan, good ramen is cheap and plentiful. Five dollars will get you a bowl of noodles customized to your liking. At Setsunai

Such a treat to have a ramen house on the island. This may not be a typical ramen house but there's something very special about this place. Menus have slightly changed over the years to cater to a wider audience it appears but their original pork belly ramen is still on the menu (you can ask for spicy chili oil on the side or added to your bowl). Ssam was phenomenal with a twist of flavor ~ BBQ pork belly with spicy kimchi and butter lettuce salad. I would skip the cream that came with the pork dumplings and order zucchini tempura for the appetizer.

My favorite bowl of ramen, handsdown. Ate here one weekend and flew to NYC and ate Momofuku a few days later - no joke, enjoyed Setsunai way more. Josh puts so much care into every ingredient, it’s easy to see and taste. Always the highlight of my weekend. One thing to know about Lopez Island is that it’s truly a small community with limited resources - please be loving and gracious with all businesses owners if they run out of space or food. Each business owner is a serious artist putting their heart and soul into what they’re doing. It’s so cool to see how they purchase and share ingredients between farmers and bakeries - genuinely such an incredible group of business owners. Due to the nature of resources - capacity is limited in the busy weekends and summer months. Be sure to make re

Worth the trip from Seattle! Make sure you get a reservation. We got there right when they open so we they squeezed us and a few others in, but they had reservations full for that whole weekend! Everything was handmade to order and all delicious! Broth was very fresh & umami. Waitress was very friendly and accommodating.