Chicken or vegetables coated in crispy panko breadcrumbs, covered in an aromatic curry sauce served with sticky white rice and a 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.

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

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

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

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

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

Made in collaboration with Gaz Oakley. Barbeque-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.

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.

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

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

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

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

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

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

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

Soba noodles with shrimp, egg, peppers, bean sprouts, white onion, and scallions. Garnished with fried shallots, pickled ginger, 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, and half a tea-stained egg.

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 small bones.

Korean barbecue beef, half a tea-stained egg, menma, kimchi, scallions, cilantro, chili oil, and 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.

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

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

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. May contain shell or small bones.

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.

BBQ seitan caramelized and glazed in a spicy and cherry sauce. Garnished with sesame seeds and scallions. Paired to complement steamed broccolini combined with chilis and sticky white rice topped with shallots to give a satisfying crunch. Add a squeeze of fresh lime to bring it all together.

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. May contain small bones.

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

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

Steamed edamame beans served with salt or chili garlic salt.

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

Marinated chicken skewers, spicy teriyaki sauce, shichimi, scallions, and fresh 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.

Two fluffy bao buns served with Japanese mayonnaise and cilantro.

Two fluffy bao buns served with Japanese mayonnaise and cilantro.

Five tasty dumplings filled with goodness. Served pan-seared and with a dipping sauce.

Five tasty dumplings filled with goodness. Served fried with a dipping sauce.

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

Squeezed, pulped, and poured fresh for you.