salads | wagamama
japanese salads that blend asian flavours and fresh ingredients

salads

japanese salads that blend asian flavours and fresh ingredients
warm chilli chicken salad | wagamama

warm chilli chicken salad

stir-fried chicken with red peppers, mangetout, tender stem broccoli and red onion on a bed of baby gem lettuce. dressed in a sweet chilli sauce. garnished with chillies, spring onions and cashew nuts

nutrition + allergy

per serving
per 100g
energy kcal
487kcal
154kcal
energy kJ
2038kJ
645kJ
protein
28.2g
8.9g
carbohydrate
18.0g
5.7g
of which sugars
14.5g
4.6g
fat
32.8g
10.4g
of which saturates
3.1g
1.0g
fibre
3.8g
1.2g
salt
1.4g
0.4g
sodium
0.6g
0.2g

this dish contains cereals, nut, soya, celery and peanut

warm tofu salad | wagamama

warm tofu chilli salad

stir-fried tofu, aubergines, red peppers, asparagus, mangetout, tender stem broccoli and red onion on a bed of baby gem lettuce. dressed in sweet chilli sauce. garnished with chillies, spring onions and cashew nuts

nutrition + allergy

per serving
per 100g
energy kcal
502kcal
148kcal
energy kJ
2099kJ
621kJ
protein
13.9g
4.1g
carbohydrate
28.1g
8.3g
of which sugars
14.6g
4.3g
fat
36.1g
10.7g
of which saturates
3.3g
1.0g
fibre
4.7g
1.4g
salt
2.0g
0.6g
sodium
0.8g
0.2g

this dish contains cereals, nut, soya, sulphur dioxide, celery, peanut and is fried in oil that may also be used to fry other dishes. please see our allergen guide

sirloin and shitake salad

35 day aged sirloin steak with grilled shitake mushrooms, carrots, mangetout, red onions, baby plum tomatoes and mixed leaves in a pea and herb dressing with a garnish of red amaranth

nutrition + allergy

per serving
per 100g
energy kcal
381kcal
118kcal
energy kJ
1596kJ
494kJ
protein
52.9g
16.4g
carbohydrate
7.3g
2.3g
of which sugars
5.1g
1.6g
fat
15.0g
4.6g
of which saturates
1.7g
0.5g
fibre
2.8g
0.9g
salt
0.6g
0.2g
sodium
0.3g
0.08g

this dish contains cereals, soya, fish, mustard and sulphur dioxide

our story

in japanese, our name means ‘naughty child’, or ‘one who is wilful and determined’


a good example of that determination is the art of ‘kaizen’, meaning ‘good change’. this philosophy sits right at our heart. it shapes every dish we create, and pushes us to find better ways in all that we do. we’re restless spirits. forever creating and making things better


we’ve been practising kaizen since 1992, when we opened our first doors in london’s bloomsbury. inspired by fast-paced, japanese ramen bars and a celebration of asian food, wagamama burst into life. we set out to create a unique way of eating. bringing the fresh, nourishing, flavours of asia to all


that was 20 years ago now. two whole decades to sharpen skills and refine recipes. to play with spices and discover tastes. we continue to get better with every day