Koya

There's a near-permanent line for this small Soho noodle joint, where udon aficionados crowd around a counter bar. Here they slurp head chef Shuko Oda's hot noodles in hot broth, cold noodles in hot broth, and multiple variations of that, with peerless Japanese small plates to boot. The udon is made daily downstairs in their “noodle factory,” with flour imported from Japan and softened water. So popular they opened additional locations in the City and Hackney.