Our Story.

It all started with pottery….bear with us.

As a potter on a small island in the Pacific Northwest, Setsunai founder and chef, Josh Ratza, was looking for a niche market for his ceramics, which at the time consisted of mugs, bowls, and plateware. Josh had already been experimenting with food fermentation, so he began to craft fermentation weights and crocks to support his growing interest in food & cooking. His pottery to kimchi-making journey was the catalyst for what would later become Setsunai Noodle Bar.

After becoming a mad fermenter and selling his ferments under the table, Josh got serious and headed off to deal with the Department of Agriculture and on his quest to find a commercial kitchen on Lopez Island. The kitchen space (that Setsunai would go on to occupy for 8 amazing years) was available as a shared space with a local coffee roaster.

After several years of making and selling fermented products, participating in Farmers Markets and food pop-ups, the Lopez Little Winter Market was gaining a following and looking for more food vendors.

During the Summer of 2016, Josh started experimenting making udon and ramen noodles from scratch, as it seemed like the perfect vehicle for his kimchi, which was growing in popularity.

Inspired by the Lucky Peach, a ramen exploration magazine, armed with very little knowledge and lots of drive, Setsunai was born! We started making brothy noodle bowls topped with kimchi to sell at the Markets; week by week, our fans grew hungrier and hungrier.

By Spring of 2017, Josh decided to pivot, converting the kimchi fermenting operation in his kitchen into the noodle bar that we’ve come to know over the years.

Flash forward to Spring of 2025, Josh was offered to take over the space at The Galley on Lopez. We said our bittersweet goodbyes to the beloved noodle shack in town, and are now operating two different menus from the same kitchen at The Galley Restaurant on Fisherman Bay! We are The Galley and we are also Setsunai.

Chef Josh Ratza continues to study and fine-tune his ramen & udon making techniques, developing his well-rounded suite of flavorful broths, while supplementing his nourishing noodle bowls with local meats and vibrant organic produce.

Setsunai is passionate about their mission to support & uplift local farms on Lopez Island and the neighboring counties, purchasing organic products, and providing our guests with a satisfying meal that has been thoughtfully handcrafted.