At it’s heart Koya is all about the udon noodles. You can choose from hot noodles in hot soup; cold noodles to dip into hot soup; and cold noodles with cold sauce to dip or to pour. Hot noodles and hot broth is the most popular and has the greatest number of options. We went for one of the day’s specials a spectacular kedgeree-inspired number that had a thick curry coup, flakes of smoked haddock, and an egg. Koya’s menu of small plates are no after thought either. The tonkatsu (available at dinner only) we had here was exceptional, easily the best we’ve found in London and even rivalled many we’ve had in Japan. Other highlights were the crispy prawn heads (a regular special from Soho that have found a permanent home here) and the marinated mushrooms.