Known for its silky hand-pulled noodles and fragrant broths, Koya outpost Koya Ko in Hackney has enlisted a range of chefs to create new takes on its classic dishes. This autumn, Ombra’s Mitshel Ibrahim serves up the marine mollusc and sweet pea version, with an innovative crispy pancetta lardon and puntarella udon from Laura Jackson.
“It was originally developed as a series of Instagram posts called Posted by Friends, to introduce and showcase different dishes that could be made with our omiyage set,” says co-founder Shuko Oda. “It’s been wonderful to see the diverse colours and flavours that our friends have come up with, and it felt like a natural but exciting step to bring this as a special udon to our Hackney site.”
For Oda, it’s about turning the idea of convention on its head. “Some dishes are similar but with a twist that you normally wouldn’t expect from Koya, and some are completely different — using various spices and aromatics that we’ve never used before in our kitchen.”