Koya London | City

Delivery Click &
Collect

Thank you for come in to see us after we reopened last week. Also thank you who tried Koya delivery. It’s so nice to see all the faces again！

We’re part taking in “Eat Out to Help Out “ campaign this month ♫
From tomorrow every Monday, Tuesday, Wednesday, both Soho and City branch get £10 off per person (food or non- alcoholic drink)

※We’re not taking any reservations at the moment 🙏🏻

📸@antonrodriguez

Crispy Prawn Tempura Udon to go 🛍
Or to your door 🚪 🦔
Drop in and collect also we’re on Deliveroo now 🚲🚲🚲

New Udon 🐏 🥬🥢
”Lamb Cumin Miso Udon“
Lamb mince and cumin miso and herbs of Shiso and coriander 🥣
Both available in Atsu-Atsu(hot udon with hot broth) , Hiyashi (cold udon with cold sauce)

New face on our Menu
Chicken Kara-Age Cup 🌾
Available now on click and collect / Deliveroo ⚡️
Both link from our website.

Click and collect / Deliveroo available now. Link from our website🍤⚡️🥢

https://www.koya.co.uk (link in bio)

Exited to be back open tomorrow.
Koya City will open first.
🍤🍤😋

Here are our NEW opening hour.

-Koya City-
🌴Open from next Monday 27th July

(All time click and collect & seating outside)

Monday - Friday 11:30 - 22:30
Saturday 11:30-22:30
Sunday 11:30-18:00

-Koya Soho-
🌵Open from next Wednesday 29th July

Monday - Friday
12:00- 17:00
(Click and collect only)
17:00-23:00
(Click and collect & seating outside)
Saturday
12:00-23:00
(Click and collect & seating outside)
Sunday
12:00-22:30
(Click and collect & seating outside)

Also Deliveroo will be available for fresh Udon / Donburi / Small plate / Drinks ! 🦩
Order from our website or Deliveroo !

And there is no Breakfast service for time being but as things progress it will comeback soon hopefully !

See you soon🤘🏻

We have waited a little longer...
BUT we will be back to bring you what we do best !

Thank you very much waiting. We have thought carefully about the best way we can start after these difficult times.

Next Monday On 27th July
Koya City will open first.

Next Wednesday 29th July
Koya Soho will open.

We offer Click and Collect service (we will provide a QR code at branch and you can purchase via app on your 📱 ) and a link from our website and Instagram.

Deliveroo will bring you a fresh Udon and Dashi to your door 🚪

For customers who click and collect at branch, there will be a tables and chairs outside in both locations. In Koya City we have a Terrace and Koya Soho with Soho Street Festival, from 5pm during the week and noon at the weekend. So you can enjoy sun while having cold Udon for example! 🥢🌞💦🍻

In a few weeks we hope to welcome you inside for old fashioned table service. In the mean time, we will try to provide for you the best way to enjoy our foods, following government guidelines.

Menu will be up on our website, trimmed a little from what we had before and some new options as well.

Again thank you for supporting us during this time and we’re happy that finally we can come back.
This is our 10th anniversary year and there were a lot of changes in us and in world but we hope we can keep your stomach happy with what we’ve learn in past 10years .

More info will be covered via posts here next few days 🌈 looking forward to see you soon 😋

Hello 🌸
For everyone who miss bowl of Udon in life.
Here are our home made UDON RECIPE 🤘🏻 As you can see you can borrow your loved one’s foot/knee to step on dough 🐣🐛🐟🐳
Hope you enjoy !! #UdonFromHome 🥢🌈

~~~~====~~~~~=====~~~~~~~~=======
Start by making dashi, if you have dried kombu kelp, soak 15g kombu in 1.5 liter water the night before
if you don’t have kombu or bonito, use dried tomatoes, mushrooms etc and you’ll find that most dried ingredients give out a great flavour and umami to your dashi
Please use my quantities as a guideline in that case, and adjust to your liking

the day you are ready to eat your udon, start making the udon by mixing 360g plain flour with 40g tapioca flour and 100g strong flour or any flour with strong gluten ratio (such as pasta flour or Manitoa flour)
mix all the flour in a bowl with your hand, keeping your fingers straight and standing separately as you mix the flours then add salt water (200g water mixed with 25g salt) 50g at a time, making sure the flour is mixed throughout and flour is painting a damp sandy look and feel, rather than a lumpy dough. Don’t knead the flour but mix with your chopstick fingers. Once all the water is gone, press together the dough to form a ball and place the ball in a large plastic bag
place the bag on your clean floor and step to knead the dough for 5 minutes, stepping at a fast pace in all direction
take out of plastic bag and roll into a cylinder and rest for 30 minutes
repeat the stepping and resting process for another couple of times, then the third time, step on the dough just to flatten it to about a 1cm thickness, then place on lightly floured surface and start to work on stretching the dough with your rolling pin until they are 2-3mm thickness
scatter generous amount of flour on the flattened dough and fold the top down, and the bottom up, then start cutting the dough into 2-3mm thickness
once noodles are cut, take the time to loosen all the cut noodles up, separating them if stuck together and giving them all a little bit of a flour shake

We miss you all.
Without continued Support from the government and bold new measure hospitality market will be decimated. These are vital places for our community and millions of jobs are at risk.

@downeyjd and other industry colleagues are calling for a #NationalTimeout and a 9month #NationalRentFree to help protect businesses And same 2 million jobs In the UK hospitality businesses. This is vital to ensure the survival of many businesses and in turn jobs.
Please support.

#natinaltimeout #nationalrentfree #hospitalityindustry #savejobs #hospitalityuk #savehospitality

Not exactly how we expected to celebrate but we thought we should mark the occasion anyway, today is 10 years since we opened our first restaurant on Frith street. At the time we had no idea what people would think of what we were trying to do, and we’ve been overwhelmed with the support and enthusiasm that everyone had shown for our food. Thank you to everyone who had been there, customers, staff, suppliers, family and friends. We’ll see you soon and look forward to serving you all again✨

Dear Family, Friends, Regulars and Supporters

It is with great sadness that we have to report that we have temporarily closed both restaurants. It has been very emotional but our focus is with the health and well being of our family and friends.

This has been our life and focus for the last, almost 10 years. We are indebted to all our wonderful staff for their strength, spirit and understanding. We would also like to thank our customers for their support over the years.
We will be back with great enthusiasm with lots of noodles and dashi very soon. Until then, stay safe and look after yourselves.

Much love,

John, Shuko, and the Koya Crew

| Toppings |

4 toppings to make your Udon little bit more special.
Onsen Tamago(poached egg)
Tanuki (tempura crispy butter)
Natto (fermented soybeans)
Wakame (seaweed)

Which one do you like?
🥚, 🍤🦝 , 🕸🌪🥢, 🌊🥬

Prawn Tempura Atsu-Atau.

Classic and traditional one.
Freshly made daily Sanuki Udon in Clear Fish Dashi

-Kombu Cured Gurnerd Sashimi and Rhubarb and Yuzu leaf oil

1 of the specials in Soho at the moment 🍶

Filter coffee
Along the side of list of soft drinks.
1 coffee option we have.
Beans by @squaremilecoffee
Served breakfast time everyday until mid day.
for your morning.

☔︎☔︎
Cold and rainy but we have hot broth to keep you warm inside this curtain.
#暖簾

-Sea Bream Sashimi and Lardo with Umeboshi

5days dried aged sashimi with paste of pickled plum underneath. Sashimi melt on your tongue. Slices of mirin preserved kumquat

For BENTO lovers 🍱 . We have an exciting new project coming soon. Koya bento coming back, BIG this time. 👙
#koyabento

We will have second night of,,,
🇵🇹 Portuguese Izakaya 🏮
In Koya city this evening.
First night was very fun thanks for coming ⭐️🏮⭐️🏮🧡
And we’re ready for second night even bigger. There is few more seat available for both slot from 18:00~ and from 20:30🍁 link in our bio 🙌🏻
🍶🍷🍴🍶🍷🍴

💥This coming Sunday & Monday💥
🏮🏮PORTUGUESE IZAKAYA Night 🏮🏮 in Koya City. On Both night we will have @leocarreiraa from @theseathesea_ taking over the kitchen with @gustavotavares6 (from Koya City)to serve you special Portuguese and Japan 🇵🇹🇯🇵cross over blackboard ! Two nights only 🍻🍺🥂🍶🍴🥢 And for special night @renatoleitecosta is serving perfect wines and Sake for you 🍷

Tickets are available from link in our bio 🙌🏻🎟

📸 🍴🥢
-Vegetarian chawnmushi with nori and nanbanzuke

⛩⛩Exiting Announcement 🛶🛶 We are turning into Portuguese Izakaya for Two nights🏮

🏮🍶“IZAKAYA PO RU TO GA RU ”🍶 🏮

Leandro Carreira @leocarreiraa from @theseathesea_ taking over Koya city this time to cook with Gustavo Tavares @gustavotavares6 to create a special tasting menu, enhancing a subtle connection between Portugal and Japan, recreating a Portuguese Izakaya.
Along side wines and sake will be poured by Renato Costa @renatoleitecosta forming a Portuguese Trio.

Japan and Portugal has long time connection in history since the day Portuguese trader came into closed period of Japan long time ago. In exchanged of silver Japan imported some of their culture and developed from it such as Tempura🍤 Pan🥖and more. Rest is history and Koya also always have had Portuguese chefs over years. And this time we’re doing something to celebrate this rich connection.

Ticket is available link in bio🎫

🍷🥂
9/2 and 10/2
evening only
2 seatings:
18:00-20:00
20:30-22:30
Koya City
45£

Please join us for special night🥢🍷

$Celebrations of Luna New Year 2020🏮 “Spicy Taiwanese Beef Tendon Udon “ Special Udon in Koya City now. H//a// pp//y\\N\\e \\w//Y//e//a//r$

Our weekend regular lovely Sophie came in for quick lunch🍴 🧡💚 she is pro Udon chewer. 🥢🌺🥢🌺🥢

-Katsuobushi Buillabaisse with Red Mullet and Fennel
One of the Special plate in Koya City at the moment.
There are more and desserts in Koya City.
You can book a table from our web(link on bio)🍶
Walk in are welcome as well🥢

🍶Come check out new line ups of Blackboard in Koya City／＼／＼🥢＼
-Brill sashimi with Elderflower and wild Garlic Oil.

We have new lists of Special Plates Blackboard in Koya Soho now .
-Grilled Napolitano Squash with Koya Chili Oil.

🙌🏻🙌🏻Come walk in 🥢🍚💚🎍

Koya City blackboard now.
OX tail mini Donburi 🍚🥢(comes with mini pickles)
Come check new lists of special plates///available after 6pm///.
You can book table from our web(link in bio)💺

🎍Happy new year 2020.🎍
Soho/City both are having OZONI#お雑煮 (traditional New Year’s soup )Udon from today. Come eat Mochi to celebrate good start of 2020 ⛩🪁⛩🪁⛩🪁

Thank you all for coming to Koya Soho/City this year. Thanks for checking out what we do and thanks for keep coming back.
We had great year over all and hope you did the same.
Looking forward how 2020 will turn out🎍

Both branch are open form mid day 2nd January.
Soho is open 12-8pm today.
Happy new year !
Team Koya

Hope you had peaceful Christmas 🎄
Come stop by for Udon rest between your shopping in tow today.
《Koya City is Closed rest of this year 》

Cod and Coriander Pil Pil Dashi with Winter Leaves Udon is now on blackboard////.
Come try this amazing Pil Pil Dashi today🐟🍲🌿

Good morning !
-English Breakfast Udon 🍳🍳🍳
..and more breakfast menu.
Everyday until midday.

Chefs! We have a position coming up in our back of house team
If you’re passionate about cooking, if you want to learn to make warming bowls of udon, if you’re looking to work with chefs who care, get in touch! shuko@koya.co.uk

-Salt Cod with XO sauce
Come catch this ⚡️crispy Cod with Homemade XO sauce
👨🏻‍🍳🔥
On blackboard now in Koya City.

Good morning Soho//

Breakfast services everyday til mid day.
Come try our kedgeree and Japanese breakfast with daily grilled cured fish.

-Raw scallop and lardo and ‘Iri-zake※’
Super fresh scallops we get from @pesky_fish 🌊🌊

※ Irizake is an old Japanese seasoning used during the Edo period, which is made by putting umeboshi (pickled plum) into Japanese sake , and boiling it down.

-Pig trotter and ham hock Portuguese udon
Amazing @pesky_fish collabo week is over BUT we are back with this very nice Special Udon. We always have had amazing chefs who are from beautiful Portugal.🇵🇹⛵️ and in this Udon fermented/fresh coriander makes broth extra flavourful with these slowly cooked pig trotter and hamhock goes into your bowl with freshly made Udon. Did you know TEMPURA is originally from Portugal japan imported back back back back back in a days?there were always interesting connections between 🇵🇹✖︎🇯🇵🥖⛵️ this udon was meant to come out one day and now you have it ///🥓🍲🥢come try!

Come comfort with this gorgeousness of Autumn Gift🍁🍂
-Autumn mushrooms with mustard green ‘Surinagashi’ and onset tamago’ (ve)
On blackboard now.

$- Lemon Sole Sashimi with wild garlic oil, elderflower vinegar & nori powder \ P E S K Y SEA FOOD Special Blackboard WEEK / until Saturday @pesky_fish 🐟 seafood 🦞in 🦞every 🐟dish.🌊$

$-Gurnard ‘NIMONO’ with Winter Vegetables and Soy milk. \ P E S K Y SEA FOOD Special Blackboard WEEK / this week blackboard in Koya City has @pesky_fish seafood in every dish. Fresh fish/lobster/ mussels they deliver in within a day after they boat aliens UK sea 🌊 🚤 🐟 come try //$

Fried guinea fowl with house-Shichimi spice mix.
Inspired by our ex chef @guineafowlers Maggie’s delicious Guinea fowl dish with Koya twist 🤞🏻💥on the Blackboard now. 🌱

$\ P E S K Y × Special Blackboard WEEK / We’re happy to have our second collaboration special blackboard (including SP Udon!)with @pesky_fish From coming Monday. This time is held in Koya City. They deliver beautiful fresh sea creatures to us on the day they boat all around UK sea 🌊 all the blackboard dish will be associate with their fishes and please comes and try and taste what UK sea has to offer 🍽 - Koya City take booking //our web link in bio🍷Special Blackboard will be ready from 6pm everyday Monday - Saturday. Walk in also welcome 🥁$