Koya Soho
A queue for a quick and cheap bowl of noodle soup? That seems excessive, but this stuff is no plain soup. The Soho dining room, where transactional servers turn over trade quickly, is plain, supporting nothing more special than exposed ductwork, cheap chopsticks in cups, menu boards, and stacks of bowls. Even the menu of donburi, udon (wheat flour noodles), and Japanese small plates would appear to have no tricks. But then the finished product arrives in several parts for you to mix yourself, and the fog lifts. Noodles are made fresh each day using traditional methods. The tempura isn’t too oily, the broth doesn’t accost the palate with salt. By the time you taste the delectable walnut miso, though, you’ll finally understand the line. You will then drink the dregs from the bowl.
A queue for a quick and cheap bowl of noodle soup? That seems excessive, but this stuff is no plain soup. The Soho dining room, where transactional servers turn over trade quickly, is plain, supporting nothing more special than exposed ductwork, cheap chopsticks in cups, menu boards, and stacks of bowls. Even the menu of donburi, udon (wheat flour noodles), and Japanese small plates would appear to have no tricks. But then the finished product arrives in several parts for you to mix yourself, and the fog lifts. Noodles are made fresh each day using traditional methods. The tempura isn’t too oily, the broth doesn’t accost the palate with salt. By the time you taste the delectable walnut miso, though, you’ll finally understand the line. You will then drink the dregs from the bowl.
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