New York City has no shortage of places to grab noodles, ramen, dumplings, or a well-crafted cocktail. But Wagamama is bringing its own distinctly British take on pan-Asian dining to Midtown Manhattan with its New York City location at 100 W. 55th St.
The global restaurant is giving New Yorkers another destination for the fresh, Asian-inspired dishes that have helped Wagamama build a following since its first restaurant opened in London in 1992.
The new location continues the brand’s long-standing philosophy of “kaizen,” a Japanese concept meaning “good change.” For Wagamama, the philosophy is about continually improving everything from its recipes and ingredients to the overall dining experience.
With more than 200 locations worldwide, Wagamama has grown from its London beginnings into an international restaurant brand known for its open kitchens, communal-style dining and menu of noodle and rice dishes, ramen, sides, salads, steamed buns, desserts, and drinks.
The Midtown location gives the brand another foothold in Manhattan, joining its restaurants in Murray Hill and NoMad. Wagamama also operates three locations in Boston.
At the Midtown restaurant, the open kitchen is central to the experience. Global Executive Chef Steve Mangleshot described the setup as allowing the culinary team to work “station by station” as dishes are prepared and sent to diners.
That approach is especially suited to Wagamama’s menu, where dishes are cooked fresh and served as soon as they are ready rather than waiting for an entire table’s order to be completed.
During a recent visit, we got to sample a variety of the restaurant’s okazu, or smaller dishes.
One standout was Wagamama’s famous spicy cauliflower dish is officially known as Bang Bang Cauliflower, featuring crispy or wok-fried cauliflower florets tossed in a fiery, sweet-and-spicy firecracker sauce
The steamed bao buns also drew plenty of attention. Wagamama’s soft Hirata steamed buns are available with several fillings, chicken, steak, mushroom.
For diners looking for a full meal, Wagamama’s menu centers on hearty bowls and plates inspired by Japanese and broader Asian flavors. Ramen, noodles, rice dishes, teppan-style preparations and fresh salads give diners plenty of options, including vegetarian and plant-based choices.
The restaurant’s emphasis on fresh preparation is part of the brand’s identity. Wagamama says its ingredients are cooked and served fresh, with an emphasis on preserving the colors, aromas, spices, and flavors of each dish.
On the cocktails side, Wagamama’s signature spicy cocktail is the Thai Chilli Margarita. It a bold and fiery twist on the classic tequila-based drink–and tasty, too.
We also got an informative lesson by John Gauntner, The Sake Guy, in sake and sake parings. Wagamama also offers sake and sake-based cocktails, including selections ranging from traditional chilled sake to sparkling and nigori styles.
Sake offerings included Mio Sparkling Sake, which was delicious and bubbly.
We got to meet the CEO of the U.K.-based brand’s North America division, Stephen Judge, who gave us a history of the company and the U.S. restaurants.
The restaurant is open seven days a week, making it an option for both weekday Midtown crowds and weekend diners exploring the city.
At a time when New York’s restaurant scene continues to embrace global flavors, Wagamama’s Midtown arrival adds another chapter to the city’s ongoing relationship with Asian-inspired cuisine.
With its London roots, Japanese-inspired philosophy and distinctly modern New York setting, Wagamama is betting that there is always room in Manhattan for another bowl of noodles—and another reason to gather around the table.
Wagamama Midtown
100 W. 55th St.
New York, NY 10019
Phone: 332-900-6111