Serving a rarely seen Japanese morning menu, Shuko Oda’s creative approach to cooking is captured in today’s series by Berlin- and London-based photographer, Lena Emery. “The Japanese breakfast is very special to me,” says Oda, the Tokyo-born head chef of the recently launched Koya Bar in London’s Soho. “The restaurant has a different atmosphere in the early morning, when the air and kitchen both feel so fresh.” Her take on the traditional English breakfast consists of smoked bacon and eggs in a bowl of handmade udon noodles, and sits alongside her twist on the beloved Anglo-Indian spiced classic, kedgeree. “It’s one of the things I’ve always liked in British cuisine, and in Japan there’s also this craze where people eat curry for breakfast,” explains Oda. “I think it stems from the baseball player Ichiro Suzuki, who is famous for eating the dish in the morning.” At its heart, Koya Bar’s simple philosophy continues the attention to detail and cultish following already earned by its next-door neighbor, the original Koya that Oda opened with restaurateur John Devitt and head chef Junya Yamasaki in 2010, championing seasonal British and Japanese produce from independent farmers and butchers ever since.