wagamama Introduces New Summer Bowls Exclusively in the U.S.

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wagamama, with a cult-like following and a menu that has pioneered some pretty big trends, will launch several bold new dishes beginning May 20 exclusively at all U.S. wagamama locations in New York and Boston.

Best known for their ramen, the restaurant is introducing two summer bowls inspired by the poke trend and a ryokucha (green tea) noodle teppanyaki. And, due to its popularity when it was introduced in January, Avant Gard’n — a vegan barbequed seitan dish created in collaboration with chef Gaz Oakley — will return to the menu. On the sweeter side of the menu, wagamama is revamping their desserts to introduce more Asian-inspired flavors.

With close to 200 locations worldwide, wagamama is known for its innovative approach to serving wholesome, fresh food in a lively atmosphere to nourish the body and soul. The summer bowls follow that food philosophy, conceived in keeping with the concept of “kokoro,” which means spirit, heart and mind.

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The nama spicy tuna and shichimi tofu bowls are great healthy, light options. They make a wonderful pairing with wagamama’s imaginative range of cocktails, especially enjoyable at the locations with an outdoor patio.

Nama spicy tuna features sliced, marinated and lightly seared tuna, served on a bed of brown rice with tomatoes, cucumber, edamame and radish with goma (sesame seed) seaweed, pickles and a spicy mayo and miso dressing. The tofu bowl has shichimi spice-coated tofu atop brown rice with tomatoes, cucumber, edamame and radish, accompanied by goma seaweed, pickles and a ponzu and miso dressing.

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The new teppanyaki has ryokucha soba noodles in a dashi and soy-based tsuyu sauce with two fillets of miso-glazed cod, stir-fired bok choy, snowpeas, red peppers and scallions. It’s drizzled with a sweet miso dressing and garnished with fresh ginger, chili and cilantro.

Introduced as part of its month-long “veganuary” celebration of vegan fare, the Avant Gard’n is barbecue glazed seitan, grilled asparagus and shiitake mushrooms served on a bed of brown rice, topped with fresh edamame, carrot and scallions and finished with sweet amai sauce, a sprinkle of sesame seeds and half a fresh lime.

The menu updates reflect the restaurant group’s commitment to the theory of kaizen or good change. Constantly refining its recipes, wagamama strives to get better every day.

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Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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