Koya
Cuisine: Japanese
Price:    pound pound_grey pound_grey
3 users want to go
9 users have been
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Verdict based on 5 critic, 4 blogger and 5 user reviews and awards
Restaurant Profile »

Address: 49 Frith Street, London W1D 4SG

Website: Visit restaurant website

Telephone: +44 20 7434 4463

Japanese noodle specialist in Soho which couples “the simple, healthy and traditional Sanuki Udon with the elegant broth (Dashi), combined with a dash of originality”… from koya.co.uk

This restaurant has been awarded a Michelin Bib Gourmand

Latest reviews of Koya

Richard Godwin

Richard Godwin, Evening Standard

11 September 2013

We had the outside seats, next to the wall, and everyone in Koya seemed to make a point of serenely ignoring us. (…) It was frustrating because Koya, a petite Japanese udon-ya, could be so perfect…

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Andy_Hayler

Andy Hayler, andyhayler.com

14 July 2013

A large bowl of udon noodles, in this case with pork and miso, featured noodles with really lovely texture …). The noodles have a hint of firmness but are soft when you bite into them, and the stock served with them was rich and excellent, the pork giving an extra dimension of flavour…

Read full review »
Time_Out

Time Out Editors, Time Out

26 June 2012

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…

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john_lanchester

John Lanchester, The Guardian

5 February 2011

I’d never had noodles that scaled those heights. Good noodles, tasty noodles, satisfying and comforting noodles, yes; great noodles, no. I’ve had them now, though. That is thanks to Koya…

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What the Critics say

Richard Godwin

Richard Godwin, Evening Standard

11 September 2013

We had the outside seats, next to the wall, and everyone in Koya seemed to make a point of serenely ignoring us. (…) It was frustrating because Koya, a petite Japanese udon-ya, could be so perfect…

Read full review »
Time_Out

Time Out Editors, Time Out

26 June 2012

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…

Read full review »
john_lanchester

John Lanchester, The Guardian

5 February 2011

I’d never had noodles that scaled those heights. Good noodles, tasty noodles, satisfying and comforting noodles, yes; great noodles, no. I’ve had them now, though. That is thanks to Koya…

Read full review »
giles_coren

Giles Coren, The Times

26 June 2010

It’s only udon noodles here, made as well as I’ve had outside Japan, and you can have them in the soup or served cold on the side. Much better that way, outside, and dipped in the soup as you go…

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metro

Marina O'Loughlin (Metro), Metro

4 May 2010

As with Koya, informal restaurants in Japan tend to focus on one thing – sushi, ramen, tempura – and do it brilliantly. Koya is an udon-ya (udon shop) specialising in the thick, wriggly Sanuki noodles of south-west Japan. And they’re sensational…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

14 July 2013

A large bowl of udon noodles, in this case with pork and miso, featured noodles with really lovely texture …). The noodles have a hint of firmness but are soft when you bite into them, and the stock served with them was rich and excellent, the pork giving an extra dimension of flavour…

Read full review »
Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

12 August 2010

The noodles were as good as anything I ate in Japan and definitely better than anything I’ve eaten in London…

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Gourmet Chick

Cara Waters, Gourmet Chick

6 July 2010

The noodles are made by hand and by foot. That is to say, they are made from scratch each day and part of the process involves kneading the noodles by foot (a technique called ashibumi). This is what gives them their fabulous suppleness and bounce…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

17 May 2010

The real star though was the udon, which for want of a better word were simply incredibly ‘noodle-y’, with delivered rich, fresh ingredients and an incredible texture, slippery on the outside and meaty within…

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