Everyone is in agreement that Koya is good. Everyone raves about the udon. However, stop for a minute and think about steak instead. Everyone thinks they know how steak should be ordered. Medium rare right? But go to Argentina. A place which is born of steak, grows steak, is fed by steak on a day to day basis and how do they serve it? Well done.
Still, I am not saying I have the answers; I loved Koya. Put to one side the fact that I, you (well unless you are a well travelled Japanese person) knows nothing and their udon may or may not be good. Judging it on the basis of taste buds born of al dente pasta and all things Italian I thought it was relevatory. Still neglect the udon for one moment, the broths they come in or to be dipped in are worth the trip alone.
I’m not going to get into the love in about Koya as it is already out there, plastered all over the web. It is good. It is impressive in its ambition. It doesn’t only seek to do good udon and broth but the starters are also beyond reproach and worthy of love. Put it this way. We went on a Monday, we returned on a Wednesday and we tried to get back in on the same weekend.
Still, where is the ramen equivalent in London? And can anyone who really knows Japanese food explain why you can’t get tonkotsu udon…? That is what I really want.
PS – for some non food philosophical consideration of the food and thoughts on what you might order you can’t do better than The Grubworm here.