Соя

Pan-Asian cooking without the cargo cult

Soya began with a single twelve-seat counter and one wok. The idea was simple and inconvenient: not to cook "Asian like in the movies", but to cook what people actually eat in Bangkok and Osaka, from what can actually be sourced in Tashkent. So the fish arrives twice a week and the menu follows it, not the other way round. If the sea bass did not come, there is no ceviche that evening — which is more honest than swapping in something frozen.

since 2019