This November, London-based wagamama opens its first New York location at 210 Fifth Avenue at 26th Street, bringing its menu of Asian food, inspired by the flavors of Japan, to the bustling Nomad/Flatiron neighborhoods.
The Manhattan opening marks several firsts for wagamama, including the debut of an Asian-inspired weekend brunch and a full bar and cocktail list created with New Yorkers in mind. The menu features bold donburi and teppanyaki, soul-satisfying ramen, and colorful curries such as chicken katsu in a fragrant curry sauce over sticky rice. Sides include gyoza and steamed buns as well as wagamama’s signature chili squid tossed with seven spiced shichimi. A list of fresh juices are also pressed, pulped and poured to order, while cocktails are wagamama takes on classics such as the whisky sawa with Iwai Japanese whisky and lapsang souchong liqueur and the yuzu mojito made with Tanduay rum and yuzu liqueur, in addition to an extensive list of Asian craft beers.
The bi-level restaurant, with entrances on both Fifth Avenue and Broadway, is sleek and modern with exposed brick walls, pendant lamps and rich wood accents. Guests can grab chopsticks and eat at individual or communal tables throughout the expansive space, establishing a sense of equality among diners. Additional seating is offered at a long, marble bar and on a large mezzanine overlooking the main dining room. Minimalist wood and metal stools offer seating at individual tables throughout, while the communal tables seat up to 18 on long benches.
wagamama was founded in London’s Bloomsbury district in 1992 with a clear purpose: to create a place for positive eating where the food satisfies the senses and the soul. The company is seen as a pioneer of the communal table, open kitchen and customizable, made-to-order menu, which is overseen by executive chef Steve Mangleshot. With its strong founding values intact, wagamama has become an iconic part of British dining culture and expanded to more than 150 locations worldwide. wagamama looks forward to serving expats, New Yorkers and visitors alike in its first Manhattan restaurant and to bringing its beloved menu to additional New York neighborhoods in the future.
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