Koya
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Koya
Jonathan Perugia / Time Out
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Koya
Jonathan Perugia / Time Out
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Koya
Jonathan Perugia / Time Out
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Koya
Jonathan Perugia / Time Out
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Koya
Jonathan Perugia / Time Out
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Koya
Jonathan Perugia / Time Out
Time Out rating:
<strong>Rating: </strong>5/5
User ratings:
<strong>Rating: </strong>3/5
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Time Out says
Tue Jun 26 2012
You can easily spot London’s favourite Japanese noodle bar by the long queue regularly winding from its entrance. Fear not – there’s a fairly rapid turnover at the shared wooden tables, and the food (authentic Japanese preparations using fresh, locally sourced vegetables, meats and fish) is well worth the wait.
The menu stars udon noodles (chewy, thick white noodles made of wheat flour imported from Japan) in all their glorious possibilities: hot in soup, cold and served with hot soup, or cold served with cold sauce. There are also rice dishes and an impressive list of salads and sides.
A vegetarian dish of cold udon noodles served with mushrooms in a walnut miso broth epitomised the glory of Koya: the noodles perfectly springy and the flavour of the soup simple but deeply savoury. Smoked mackerel with green leaves, served with hot udon in soup, allowed the fresh fish to dominate.
Seasonal specials, listed on a blackboard, are well worth exploring; they often feature more exotic combinations than the regular menu. Koya’s own ginger tea makes an ideal accompaniment to the salty food. Friendly staff can guide you through the dishes and advise.
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