This October sees Pan-Asian restaurant wagamama launch a new autumn/winter menu with the introduction of their first-ever independent vegan and vegetarian menu.
A newly crafted, tofu based kare burosu ramen will be unveiled as a nourishing vegan dish to celebrate the menu rolling out nationwide. The new ramen is made with a curried vegetable broth and shichimi coated silken tofu, enhanced with a kick of chilli and fresh coriander garnish.
wagamama’s spicy yasai samla curry, nominated in the ‘best curry’ category of PETA’s 2017 food awards, also features as a menu highlight, accompanied by a wide range of beers, spirits and wines all perfect for those enjoying vegan lifestyles.
As part of the wider seasonal menu updates, wagamama is also revealing a brand new tonkatsu, a fresh and innovative twist on the iconic chicken katsu curry. The new pork belly tonkatsu dish will be served with a rich BBQ based sauce to nourish the soul. To wash down the new dishes, wagamama’s autumn selection includes jinzu fever – a refreshing, Asian-inspired g+t.