Wagamama are delighted to announce the launch of their delicious summer menu, featuring a host of tasty new dishes. They will be creating space on their menu this summer for a new dishs called ‘kokoro bowls’. ‘Kokoro’ is a Japanese word, which has no direct translation, but means “spirit, heart and mind”, so is a good term to use when talking about someone’s soul.
The avant gard’n, created with vegan chef Gaz Oakley. BBQ glazed seitan and fresh veg, resting on a bed of brown rice, but the real hero is the vegan egg. Made with creamy miso infused coconut and sriracha mayo.
Welcome to the bench, a new noodle. Introducing the mokutan soba, ‘mokutan’ means charcoal in japanese. These noodles form a bold bed for two fillets of tender miso cod, bok choi and fresh veg. Bold in appearance, bright in flavour.
Their kastu curry has had a summer makeover, and it looks good...naked. A twist on the classic, curried chicken on rice topped with fresh edamame beans and a side of katsu curry sauce. The katsu you love, but lighter.
nuoc cham tuna
Their nuoc cham tuna has had a refresh. Now, it's packed with even more nourishment, seared tuna steak marinated in a tangy nuoc cham dressing, resting on a bed of quinoa and vibrant veg. The perfect bowl to nourish your soul.
Also Wagamama's want to encourage their little noodlers to try tofu, so they will be offering a free sample of tofu to those that want to try it. All little noodlers that try the tofu will be rewarded with a ‘tofu challenge’ sticker.