Koya

Koya is the fresh young face in the Japanese dining scene. With blond-wood sharing tables, white walls and a lively crowd, it feels friendly yet sophisticated. The handmade udon noodles produced here are top notch and accompaniments range from traditional Japanese to the less conventional (smoked mackerel with greens). The vegetarian sweet miso, walnut and mushroom atsu-atsu is a regular crowd-pleaser. There are also donburi dishes and a specials board that includes the likes of okara (the ground bean protein left over from making soya milk) or cime di rapa croquettes slathered in earthy ginger and shiitake mushroom sauce.