Wagamama (Prudential Center)

Glass noodles mixed with kale, edamame, adzuki beans, snow peas, spinach and blackened carrots, with a spicy vinegar and finished with shredded mint and crispy shallots.

Glass noodles mixed with ginger and lemongrass chicken, kale, edamame, adzuki beans, snow peas, spinach and blackened carrots, with a spicy vinegar and finished with shredded mint and crispy shallots.

Warm shredded duck with quinoa, carrots, cucumber, daikon, red onion, snow peas mixed together with fresh leaves and a coconut and horseradish dressing. Finished with chili and cilantro.

Ginger chicken and shrimp on a bed of mixed leaves, wakame, edamame beans, baby plum tomatoes, shredded pickled carrot, daikon and red onion. Garnished with fried scallions. Served with a side of peanuts and nuoc cham.

Sliced grilled chicken on top of noodles in a spicy chicken broth. Finished with red onion, scallions, bean sprouts, chilies, cilantro and fresh lime.

Sliced grilled chicken on top of noodles in a chicken broth with dashi and miso. Topped with seasonal greens, menma, scallions and half a tea-stained egg.

Crispy silken tofu, shiitake mushrooms, asparagus, wakame, scallions and menma. In a spicy vegetable broth served on a bed of noodles.

Tender short rib served on the bone on top of noodles in a rich chicken broth. Finished with carrots, snow peas, red onion, sweet potato and seasonal greens.

Slow cooked pork belly marinated in bulgogi sauce served on top of noodles in a chicken broth with dashi and miso. Topped with seasonal greens, scallions, wakame, menma and half a tea stained egg.

Sliced grilled chicken, barbecue pork, chikuwa, shell-on prawns and mussels on top of noodles in a rich chicken broth with dashi and miso. Topped with scallions, waame, menma, seasonal greens, and half a tea-stained egg.

Shichimi-coated silken tofu and grilled mixed mushrooms on a bed of udon noodles in a curried vegetable broth, and finished with spinach, carrot, chili and cilantro.

Chicken and shrimp in a mild coconut and citrus curry with snow peas, peppers, red onion and scallions. Served with white rice, a sprinkle of mixed sesame seeds, red chilies, cilantro and fresh lime.

Chicken coated in crispy panko breadcrumbs, covered in an aromatic curry sauce. Served with sticky white rice and a dressed side salad.

Vegetables coated in crispy panko breadcrumbs, covered in an aromatic curry sauce. Served with sticky white rice and a dressed side salad. | sweet potato, eggplant and butternut squash.

Chicken and shrimp in a fiery mix of snow peas, red and green peppers, onions and hot red chilies. Served with white rice, sesame seeds, scallions, shichimi and fresh lime.

A fragrant, spicy lemongrass and coconut curry with peppers, shiitake mushrooms and baby plum tomatoes. Served with white rice and garnished with scallions, chili and cilantro.

A fragrant, spicy lemongrass and coconut curry with peppers, shiitake mushrooms and baby plum tomatoes. Served with white rice and garnished with scallions, chili and cilantro. Tofu.

Steamed edamame beans. Served with salt or chili garlic salt.

Mixed leaves, red onion, daikon, baby plum tomatoes, edamame beans and carrot with the wagamama house dressing. Topped with seaweed and fried shallots.

Seasoned pieces of crispy chicken thigh dressed in and served with a spiced sesame and soy sauce. Served with lime.

Crispy fried squid dusted with shichimi. Served with a chili cilantro dipping sauce.

Crispy fried prawns in panko breadcrumbs, served with a spicy chili and garlic sauce. Garnished with lime.

Crispy, wok-fried cauliflower coated in firecracker sauce. Mixed with red onions and scallions. Garnished with fresh ginger and cilantro.

Broccolini, asparagus, red pepper and sweet potato in a light crisp tempura batter with wakame and sweet and sour sauce.

Lightly seared, marinated tuna, thinly sliced and served chilled. Dressed with citrus ponzu and japanese mayonnaise. Garnished with pickled daikon, chili and cilantro.

Vegetable.

Tender shredded duck in a spicy teriyaki sauce. Served with carrots, snow peas, sweet potato and red onion on a bed of sticky white rice. Finished with a crispy fried egg, shredded cucumber, scallions and kimchi.

Grilled chicken in a teriyaki sauce served with sticky white rice, shredded carrots, seasonal green, scallions and kimchi. Garnished with sesame seeds.

Beef brisket in a spicy teriyaki sauce served with sticky white rice, shredded carrots, seasonal green, scallions and kimchi. Garnished with sesame seeds.

Soba noodles cooked in curry oil with snow peas, bok choy, red onion, chilies and beansprouts in a teriyaki sauce. Garnished with cilantro and sesame seeds.

Soba noodles cooked in curry oil with snow peas, bok choy, red onion, chilies and beansprouts in a teriyaki sauce. Garnished with cilantro and sesame seeds.

Marinated sirloin steak and miso-fried baby eggplant, served on a bed of soba noodles, dressed in a sesame and bulgogi sauce. Finished with scallions, kimchi, cilantro and half a tea-stained egg.

Rice noodles in a tamarind sauce with egg, beansprouts, leeks, chilies and red onion. Garnished with fried shallots, peanuts, fresh herbs and lime.

Rice noodles in a tamarind sauce with egg, beansprouts, leeks, chilies and red onion. Garnished with fried shallots, peanuts, fresh herbs and lime. Tofu and vegetable.

Udon noodles with ginger chicken, snow peas, egg, chilies, beansprouts and red onion. Topped with pickled ginger and cilantro.

Soba noodles with egg, peppers, beansprouts, white onion and scallions. Garnished with fried shallots, pickled ginger and sesame seeds.

Soba noodles with egg, peppers, beansprouts, white onion and scallions. Garnished with fried shallots, pickled ginger and sesame seeds.

Broccolini, asparagus, red pepper and sweet potato in a light crisp tempura batter with wakame and sweet and sour sauce.

Lightly seared, marinated tuna, thinly sliced and served chilled. Dressed with citrus ponzu and Japanese mayonnaise. Garnished with pickled daikon, chili, and cilantro.

Fluffy Asian bao with panko chicken and spinach. Drizzled with Japanese mayonnaise and sriracha.

Carrot, cucumber, tomato, orange and apple.

Apple, orange and watermelon.

Apple, mint, celery and lime.

Kiwi, avocado and apple.

Mango, apple and orange.

Blueberry, apple and carrot with a touch of ginger.

Pineapple, lime, spinach, cucumber and apple.

Spinach, apple and ginger.

Peppermint tea with fresh lime, mint and simple syrup.

English breakfast tea mixed with ginger beer, fresh lime and simple syrup.

Drizzled with a chocolate and wasabi sauce. Served with a scoop of coconut ice cream.

Served with a scoop of lime cream. Garnished with fresh mint.

Garnished with a golden gooseberry and served with a scoop of lemon sorbet.

Baked cheesecake topped with a berry and ginger compote.

Banana in panko breadcrumbs with a scoop of salted caramel ice cream. Drizzled with caramel sauce.

Coconut ice cream topped with a passion fruit sauce and coconut flakes.

Sliced grilled chicken on top of noodles in a spicy chicken broth. Finished with red onion, scallions, bean sprouts, chilies, cilantro and fresh lime.

Chicken coated in crispy panko breadcrumbs, covered in an aromatic curry sauce. Served with sticky white rice and a dressed side salad.

Sliced grilled chicken on top of noodles in a chicken broth with dashi and miso. Topped with seasonal greens, menma, scallions and half a tea-stained egg. Consuming raw or undercooked foods may increase your risk of food borne illness. This item is cooked to order.

Slow cooked pork belly marinated in bulgogi sauce served on top of noodles in a chicken broth with dashi and miso. Topped with seasonal greens, scallions, wakame, menma and half a tea-stained egg.

Grilled chicken in a teriyaki sauce served with sticky white rice, shredded carrots, seasonal green, scallions and kimchi. Garnished with sesame seeds.

Served pan-seared and with a dipping sauce.

Vegan. Steamed edamame beans. Served with salt or chili garlic salt.

Served pan-seared and with a dipping sauce.

Two fluffy bao buns served with Japanese mayonnaise and cilantro.

Tender short rib served on the bone on top of noodles in a rich chicken broth. Finished with carrots, snow peas, red onion, sweet potato and seasonal greens. May contain shell or small bones.

bbq seitan caramelized + glazed in a spicy, cherry sauce, then garnished with sesame seeds + scallions. paired with steamed broccolini topped with chilies and a side of white rice with shallots.

Marinated chicken skewers, spicy teriyaki sauce, shichimi, scallions, fresh lime

Vegan. Steamed edamame beans. Served with salt or chili garlic salt.

Vegan. Mixed leaves, red onion, daikon, baby plum tomatoes, edamame beans and carrot with the Wagamama house dressing. Topped with seaweed and fried shallots.

Crispy, fried squid dusted with shichimi. Served with a chili cilantro dipping sauce.

Crispy fried prawns in panko breadcrumbs, served with a spicy chili and garlic sauce. garnished with lime.

Vegan hero. Broccolini, asparagus, red pepper and sweet potato in a light crisp tempura batter with wakame and sweet and sour sauce.

Vegan. Lightly seared, marinated tuna, thinly sliced and served chilled. Dressed with citrus ponzu and Japanese mayonnaise. Garnished with pickled daikon, chili and cilantro.

Lightly seared, marinated tuna, thinly sliced and served chilled. Dressed with citrus ponzu and Japanese mayonnaise. Garnished with pickled daikon, chili and cilantro. *Consuming raw or undercooked foods may increase your risk of food borne illness. This item is cooked to order.

Tender shredded duck in a spicy teriyaki sauce. Served with carrots, snow peas, sweet potato and red onion on a bed of sticky white rice. Finished with a crispy fried egg, shredded cucumber, scallions and kimchi. *Consuming raw or undercooked foods may increase your risk of foodborne illness. This item is cooked to order.

Grilled chicken in a teriyaki sauce served with sticky white rice, shredded carrots, seasonal green, scallions and kimchi. Garnished with sesame seeds.

Beef brisket in a spicy teriyaki sauce served with sticky white rice, shredded carrots, seasonal green, scallions and kimchi. Garnished with sesame seeds. Consuming raw or undercooked foods may increase your risk of foodborne illness. This item is cooked to order.

Two fluffy bao buns served with Japanese mayonnaise and cilantro.

Two fluffy bao buns served with Japanese mayonnaise and cilantro.

Vegetarian. Two fluffy bao buns served with Japanese mayonnaise and cilantro.

Two fluffy bao buns served with Japanese mayonnaise and cilantro.

Vegan. Vegetable. Served pan-seared and with a dipping sauce.

Served pan-seared and with a dipping sauce.

Served pan-seared and with a dipping sauce.

Served fried with a dipping sauce.

Sliced, marinated and lightly seared tuna, served on a bed of brown rice with tomatoes, cucumber, edamame, and radish. Topped with Goma seaweed, pickles, and a spicy mayo and miso dressing.

Vegan. Shichimi coated tofu, served on a bed of brown rice with tomatoes, cucumber, edamame, and radish. Topped with Goma seaweed, pickles, and a ponzu and miso dressing.

Vegan. Barbecue-glazed seitan served with a coconut and sriracha vegan ‘egg’, grilled shiitake mushrooms and asparagus on a bed of brown rice. topped with edamame beans, carrots and scallions. dressed with a sweet amai sauce and garnished with sesame seeds and fresh lime.

Chicken coated in crispy panko breadcrumbs, covered in an aromatic curry sauce. Served with sticky white rice and a dressed side salad.

Shrimp in a mild coconut and citrus curry with snow peas, peppers, red onion and scallions. served with white rice, a sprinkle of mixed sesame seeds, red chilies, cilantro and fresh lime

Shrimp in a fiery mix of snow peas, red and green peppers, onions and hot red chilies. served with white rice, sesame seeds, scallions, shichimi and fresh lime

Vegetarian. Sweet potato, eggplant and butternut squash. Vegetables coated in crispy panko breadcrumbs, covered in an aromatic curry sauce. served with sticky white rice and a dressed side salad.

Chicken in a fiery mix of snow peas, red and green peppers, onions and hot red chilies. Served with white rice, sesame seeds, scallions, shichimi, and fresh lime.

Chicken in a mild coconut and citrus curry with snow peas, peppers, red onion and scallions. Served with white rice, a sprinkle of mixed sesame seeds, red chilies, cilantro and fresh lime.

A fragrant, spicy lemongrass and coconut curry with peppers, shiitake mushrooms and baby plum tomatoes. Served with white rice and garnished with scallions, chili and cilantro.

Vegan hero. Tofu.

Soba noodles with shrimp, egg, peppers, beansprouts, white onion and scallions, garnished with fried shallots, pickled ginger and sesame seeds

Rice noodles in a tamarind sauce with shrimp, egg, beansprouts, leeks, chilies and red onion, garnished with fried shallots, fresh herbs and lime

Green tea soba noodles in a tsuyu sauce with two fillets of miso-glazed cod, stir-fried bok choy, snow peas, red peppers and scallions. Garnished with fresh ginger, chili and cilantro. May contain shell or small bones.

Rice noodles in a tamarind sauce with tofu, egg, beansprouts, leeks, chilies and red onion, garnished with fried shallots, fresh herbs and lime

Marinated salmon, on a bed of noodles, crunchy broccolini and asparagus and chilies, served in a spicy miso and teriyaki sauce

Udon noodles with ginger chicken, snow peas, egg, chilies, beansprouts and red onion. Topped with pickled ginger and cilantro.

Soba noodles with chicken,egg, peppers, beansprouts, white onion and scallions. Garnished with fried shallots, pickled ginger and sesame seeds.

Rice noodles in a tamarind sauce with chicken, egg, beansprouts, leeks, chilies and red onion. Garnished with fried shallots, peanuts, fresh herbs and lime.

Marinated sirloin steak and miso-fried baby eggplant, served on a bed of soba noodles, dressed in a sesame and bulgogi sauce. Finished with scallions, kimchi, cilantro and half a tea-stained egg. Consuming raw or undercooked foods may increase your risk of food borne illness. This item is cooked to order.

Mushroom and vegetable. Soba noodles with egg, peppers, beansprouts, white onion and scallions. Garnished with fried shallots, pickled ginger and sesame seeds.

Tender short rib served on the bone on top of noodles in a rich chicken broth. Finished with carrots, snow peas, red onion, sweet potato and seasonal greens. May contain shell or small bones.

Marinated tail-on shrimp, beansprouts, scallions, kimchi, fresh lime, cilantro, in a spicy vegetable broth

Crispy duck leg, garnished with cilantro and ponzu sauce, served on top of noodles in a vegetable broth, served with bok choy, fresh chilies and scallions and a tea-stained egg

Korean barbecue beef, half a tea-stained egg, menma, kimchi, scallions, cilantro, chili oil, bok choy in an extra rich chicken broth

Slow cooked pork belly marinated in bulgogi sauce served on top of noodles in a chicken broth with dashi and miso. Topped with seasonal greens, scallions, wakame, menma and half a tea-stained egg.

Sliced grilled chicken on top of noodles in a spicy chicken broth. Finished with red onion, scallions, bean sprouts, chilies, cilantro and fresh lime.

sliced grilled chicken, barbecue pork, chikuwa, shell-on prawns and mussels on top of noodles in a chicken broth with dashi and miso. topped with scallions, wakame, menma, seasonal greens and half a tea-stained egg. Consuming raw or undercooked foods may increase your risk of food borne illness. This item is cooked to order. May contain shell or small bones.

Vegan hero. Shichimi-coated tofu and grilled mixed mushrooms on a bed of udon noodles in a curried vegetable broth. Finished with spinach, carrot, chili and cilantro.

Sliced grilled chicken on top of noodles in a chicken broth with dashi and miso. Topped with seasonal greens, menma, scallions and half a tea-stained egg. Consuming raw or undercooked foods may increase your risk of food borne illness. This item is cooked to order.

Vegan. Tofu. Glass noodles mixed with kale, edamame, adzuki beans, snow peas, spinach and blackened carrots, with a spicy vinegar and finished with shredded mint and fried shallots.

Glass noodles mixed with kale, edamame, adzuki beans, snow peas, spinach and blackened carrots, with a spicy vinegar and finished with shredded mint and fried shallots.

Carrot, cucumber, tomato, orange and apple.

Apple, orange and watermelon.

Vegan. Apple, mint, celery and lime.

Mango, apple and orange.

Vegan. Blueberry, apple and carrot with a touch of ginger.

Vegan. Pineapple, lime, spinach, cucumber and apple.

Vegan. Spinach, apple and fresh ginger.

Vegan. Matcha, apple, pineapple and mint.