Such was the success of Soho’s Koya, a pint-sized Japanese udon-ya by Ronnie Scott’s infamous jazz club, that the team set up shop next door. Koya Bar seats 25 lucky diners around an open kitchen serving no-fuss, simple-yet-hearty Japanese food. With Japanese vegetables farmed in West Sussex, chef Shuko Oda places importance on sustainability and seasonality - all kept within an Asian context. Like its sibling, Koya Bar directs the diner’s attention to the food, with an interior composed of simple varnished-wood counters and stools.
