Wagamama's new menu puts spotlight on handheld food
The new additions include their take on chicken yakitori.
Wagamama announced the launch of its new menu with a focus on handheld street food.
Inspired by authentic Japanese cuisine, the pan-Asian restaurant’s new menu features a chicken Yakitori dish, vegan tempura and a refreshed vegan bun.
Their take on chicken yakitori has a spicy teriyaki sauce, with shichimi and spring onions. Their vegan vegetable tempura is made up of crispy fried tender stem broccoli, red pepper, sweet potato, asparagus, wakame (seaweed) with a sweet and sour dipping sauce, whilst the vegan mixed mushroom, panko and aubergine hirata buns now include a vegan sriracha mayonnaise.
Wagamama also introduced a yellow, citrusy curry called Nikko that contains coconut, lemongrass and turmeric soup with roasted butternut squash, tenderstem broccoli, mangetout, bok Choi, bean sprouts, chilli, coriander, ginger, chilli oil and fresh lime.
“Visiting the suburbs of Tokyo gave us the inspiration for the handheld food. The busy bars had stand up tables and guests ate Yakitori and crispy tempura whilst enjoying a drink. The simplicity and speed of the dishes was impressive and the wood bbq smokey flavouring coupled with the caramelised sauce was delicious,” Wagamama executive chef Steve Mangleshot said.
Previous months saw Wagamama’s introduction of their vegan egg and new versions of their chicken katsu curry (hot Katsu curry and Naked Katsu).
Hot katsu curry launched with Deliveroo
Wagamama recently partnered with Deliveroo launch a new hot katsu curry, exclusively available from the delivery platform for a month (October).
The hot katsu curry was tested last year at Wagamama test kitchen ‘Noodle Lab’ in Dean Street, Soho in London.
"The katsu curry has been on the menu since 1992 and there is no way we would change that. You can still get our classic katsu but for those chilli lovers out there this gives them something different with an interesting new flavour profile," Mangleshot said.
