Best Dishes at Koya

Koya's signature fusion dish that became iconic. Fresh, springy udon noodles in a light dashi broth, topped with a fried egg (runny yolk), crispy bacon, and sautéed shiitake mushrooms. When you break the yolk, it enriches the broth. The bacon adds salt and smoke. The shiitake provides umami. It's not traditionally Japanese, but it's playful and brilliant — the kind of dish that shows respect for both ingredients and technique. This is why Shuko Oda encourages her chefs to cook what they eat at home.

Kitsune means 'fox' — a reference to Japanese folklore where foxes are said to love fried tofu (abura-age). Fresh udon in dashi broth topped with fried tofu that's been glazed in a sweet-savory sauce. The tofu absorbs the broth and sauce, becoming flavourful and tender. Spring onion provides brightness. It's a vegetarian option that's rich enough to satisfy. The sweetness of the glaze is restrained — it doesn't cloy.

Fresh udon in a curry broth — Japanese curry (mild, slightly sweet) rather than Thai or Indian style. The broth coats the noodles completely. Vegetables and possibly tender meat are included depending on the daily offering. The curry flavour is aromatic but not aggressive. It's warming and slightly creamy without being heavy. This shows how Koya plays with fusion: Japanese curry is already a Japanese-Western hybrid, and serving it on udon extends that conversation.

Fresh udon in a light, clean dashi broth, crowned with tempura — either vegetable (carrot, shiitake, pumpkin, onion) or prawn. The tempura should be crispy on the outside, tender inside, and placed on top of the broth so it stays crispy as long as possible. You eat it immediately so the crispness doesn't soften into the liquid. The contrast between the silken noodles and the crispy tempura is essential. This dish highlights Koya's technical skill.

Fresh udon in a deeply flavoured miso broth (made with pork stock), topped with tender sliced pork, spring onion, and sometimes a soft egg. The miso provides richness and umami depth. The pork is cooked until yielding. This is a classic hot udon variation. Reviewers describe it as warming and perfectly balanced — rich enough to be satisfying, but the miso's saltiness and acidity prevent it from becoming heavy. A winter staple.