Benihana of Tokyo and Famed Iron Chef of Japan Yuji Wakiya Open KOA Restaurant in Trendy Flatiron

NEW YORK, Oct. 1, 2014 /PRNewswire/ -- New Trend, New Noodle Dish. Rocky Aoki, an Olympic wrestler, car racer, Backgammon Champion, Founder of Benihana Restaurant chain, now over 100 locations in 15 countries; and father of DJ/Producer Steve Aoki and supermodel/actress Devon Aoki, predicted the noodle craze that would be bigger than sushi over 10 years ago. Armed with his strong intuition, Rocky approached his friend Iron Chef Yuji Wakiya to venture into a noodle eatery together, but the Iron Chef was skeptical then. Instead, he opened "Wakiya" at Gramercy Park Hotel, but left New York City a year later.  Rocky passed away in 2008 and his widow, Keiko Ono Aoki, CEO of Benihana of Tokyo –now at its 50^th year, vowed to follow through on Rocky's premonition. Convincing the Iron Chef to return to New York City after being away for six and a half years, they're a dream team, delivering the Art of Sorba–created by Keiko Ono Aoki. Sorba is a new type of noodle dish: noodles in an inventive and new creation soymilk broth with creative toppings while keeping health conscious in mind. KOA is here all thanks to Rocky Aoki's culinary sensibility.

KOA restaurant, in a beautifully sleek modern designed space, debuted in the Flatiron district. As the first Japanese Iron Chef restaurant to specialize in modern Chinese cuisine, there is high anticipation for the internationally acclaimed Chef Yuji Wakiya's menu, featuring authentic Japanese intermingled with Chinese ingredients and signature Sorba Noodles. In partnership with Benihana of Tokyo, wife of beloved Rocky Aoki - Keiko Ono Aoki, is one of the driving forces behind the culinary venture. Known for her love of healthful cooking and a believer in a balanced wellness regimen, Ms. Aoki has trusted prominent restaurateur Toranosuke "Tora" Matsuoka to create a gastronomic marriage between the two cultures. With the success of Matsuoka's hospitality reputation and Aoki's culinary and business background, all combined with the artistic influence of Iron Chef Wakiya's talents, KOA's grand opening is buzzing through major foodie newsfeeds.

KOA's signature dishes consist of Sorba noodles served in a large bowl, with creative toppings in a small amount of special broth made of handcrafted soymilk. Exclusively owned by KOA and imported from Japan; Ko-Cream, the soymilk, is equivalent to an egg yolk or dairy cream and has 70% less calories than other creams used in the U.S. Ko-Cream uses an ultra soy separation process contributing to the enhanced "umami" (pleasant, savory taste) of food. As Chef Wakiya is known for legendary "umami," his influence is shown in each dish.

KOA embodies the philosophy and commitment of artisanal dishes that represent the finest in quality. Chef Wakiya's cooking does "modern" to classic Japanese favorites by shifting the balance in surprisingly creative ways. Playful dishes such as the Shrimp Basil appetizer, crispy shrimp tossed in sweet and sour chili sauce topped with a basil aioli sprinkled with radish shavings, not only amuses the eyes, but delights taste buds as well. Another favorite includes the visually stunning Hehe-a-He Chicken– served in a tajine, the masterful starter is a grand mountain of wok-fried, marinated chicken thigh meat, mixed with highly aromatic choten and takanotsume peppers. The restaurant's pride and joy – its shining star - are the Sorba noodles. The dishes are made daily utilizing Chef Wakiya's secret recipes flavored with handcrafted soymilk broth – the result, Sorba noodles that are very light in taste, incredibly flavorful, and visually stunning.

All menu items are cooked a la minute, traditional wok style, and can be seasoned to taste. Guests who prefer gluten free noodles, vegan or vegetarian options will be thoroughly satisfied with the menu options as well.

KOA, located at 12 W. 21^st Street, serves lunch Monday to Friday, 12pm to 2pm. Dinner is served six nights a week: Monday to Saturday, 5pm to 10:30pm. Patrons can also enjoy tantalizing cocktails during Happy Hour, Monday to Friday, 5pm – 7pm and 9:30pm-11pm. For reservations or more information, please call 212.388.5736 or [email protected].

Media Contacts:
The Schrec Group
Sean Schrecengost
[email protected]

SOURCE KOA Restaurant