On 1st May 2024, wagamama will launch a new summer menu set to elevate guests’ dining experience over the coming warmer months. Consistently at the forefront of innovation, wagamama encourages guests to savour the summer and escape everyday life by enjoying some mouth-watering new Japanese-inspired dishes and relax under ‘shinrin yoku’ canopy-style forest installations in restaurant.
Launching nationwide, wagamama’s new menu introduces: the saku saku soba, referencing the choice of crispy shredded duck or crispy pulled shiitake, two new additions to the much-loved teppanyaki range. The menu also offers a tataki dish of thinly sliced cuts of beef fillet, salmon or smoky tofu, drizzled with a zesty yuzu sauce. Alongside this is crispy otsumami, with your choice of beef, salmon or pulled shiitake, presented in six squares of fried rice, soaked in a soy and yuzu dressing, topped with smashed avocado, edamame and siracha mayo. Bringing some extra freshness to the menu is the new thai beef salad, which includes tender strips of marinated premium cut steak. For guests who like to end their meal with something sweet, there’s the new crispy momo meringue cake or a baked yuzu cheesecake and iced jenki matcha and strawberry lattes.
“We know that our guest are now, more than ever, looking to escape from life’s realities through soulful bowls and inspiring experiences. Our new summer menu includes an array of innovative new dishes and drinks, that bring our guests on a sensory and escapist journey where they can take a moment to pause and truly ‘savour the summer’. All inspired by our philosophy of kaizen, meaning ‘good change’, which we have been practicing since we first opened our doors in 1992.”
Kay Bartlett, Chief Marketing Officer at wagamama
In addition to its innovative food menu, wagamama also introduces a new unique drinks menu. From sangrias to shiso mojitos, the new drinks menu even includes a ‘pad thai sour’ cocktail – inspired by the flavour of the Thai stir fried favourite, pad Thai. It combines a playful fusion of vodka, rum and passion fruit, spiced with lime, lemongrass and tamarind, topped with a fried rice noodle. A ‘lychee blush sangria’ makes its debut, with refreshing yuzu and lychee puree paired with an elegant pink pinot blush. The ‘green samurai’ offers something different with Midori, yuzu and Asahi served over ice. Exclusively on offer at Heathrow Airport is the ‘breakfast in tokyo’ a unique and refreshing cocktail made of sweet and zesty papaya gin, with blood orange flavours and a yuzu sherbet kick – topped with prosecco and finished with an edible flower.
To celebrate the launch of this new menu, wagamama is introducing shinrin yoku experiences in select restaurants across the country from mid-May. Inspired by the Japanese practice of forest bathing, often described as nature’s antidote to the stresses of a busy life. Guests will be able to dine beneath forest style canopies, encouraging them to mindfully immerse themselves in nature and savouring their surroundings. The installations create a space to unwind and calm the senses while enjoying the new menu packed with fresh flavours and aromas.
To explore the full menu, visit www.wagamama.com/new-menu.
