Koya launches next guest chef specials

Following the success of the first guest specials in its Koya & Ko collaboration series, noodle specialist restaurant concept Koya has teamed up with new chef partners to create dishes that blend Japanese udon with flavours from around the globe.

London chefs Sarit Packer and Itamar Srulovich (Honey & Co), Ana Gonçalves and Zijun Meng (Tata Eatery), Emily and Amy Ching (The Rangoon Sisters) and Owen Barratt (Monty's Deli) will all be preparing limited-edition blackboard udon specials over the next four months.

Available exclusively at its Broadway Market location Koya Ko, the Koya & Ko series sees each chef – all of whom are friends of the restaurant and its head chef and co-founder Shuko Oda – put their twist on Koya's signature udon and dashi. Reflecting their own culinary style, the chefs' udon recipes are available as rotating specials at the Hackney restaurant, each for a limited month-long period. 

The Honey & Co duo have put together a Middle Eastern-inspired dish featuring tahini, pickled cucumber and chilli; Portuguese-born Ana Gonçalves's background has inspired an Iberian twist featuring salted cod; Owen Barratt is channelling Jewish soul food with a beef rib and mustard greens udon; while The Rangoon Sisters have paid homage to their Burmese heritage with a twist on a traditional breakfast dish. 

The idea for Koya & Ko came out of lockdown, when the team sent packages of their Omiyage Udon & Dashi to friends via its delivery service Koya Mail. The team were blown away by their chef companions' unique, at-home takes on the classic dish, deciding to launch the collaborative series to celebrate their culinary creativity. 

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