Koya Bar

Koya Bar on Frith Street is a narrow, counter-focused Japanese udon restaurant in Soho, built around Sanuki-style hand-pulled wheat noodles made in the Shikoku tradition, one of the few kitchens in London specialising in this specific regional Japanese noodle style. Seating is limited to a single long counter and a scattering of small tables, and the room's plain, functional design — plywood surfaces, an open pass, and minimal decoration — puts the focus entirely on the noodles rather than atmosphere. The hot udon in dashi broth topped with a raw egg, known as tsukimi udon, is the dish most closely associated with the restaurant, alongside a cold zaru udon served with a separate dipping broth for warmer months. A small list of sides, including a soft-boiled egg finished with soy tare, rounds out a deliberately short menu that changes little, reflecting the restaurant's focus on doing one thing — udon — with precision rather than offering broad variety. No reservations are taken, and the counter-only format means solo diners and pairs are often seated fastest, while larger groups may need to split up or wait longer. The pace of service is quick, in keeping with the restaurant's roots as a bar-style noodle counter rather than a leisurely dining destination, and most meals here run under 45 minutes from arrival to bill. The broth is made fresh throughout service and can sell out on busy evenings, after which the kitchen closes early rather than serve a lesser version. Its Soho location, close to Frith Street's other small restaurants, makes it an easy, inexpensive stop for a fast, high-quality meal between other activities in the neighbourhood, and it remains one of the most respected specialist noodle counters in central London.