*All Photos by Ria Osbourne

Today, wagamama is introducing new flavorful dishes to its menu to kick off the summer. I’m so excited about them! The dishes will be available exclusively at all 5 of its US locations in NY and Boston. With positive reception for its popular ramen bowls, the restaurant is offering two summer bowls inspired by the poke trend and a ryokucha (green tea) noodle teppanyaki. Avant Gard’n—a vegan barbequed seitan dish co-created with chef Gaz Oakley —is back on the menu by popular demand. The U.S. wagamamas are also shaking up their dessert menus by featuring more Asian-inspired flavors and launching a refreshing matcha juice.

The new summer bowls and noodle dish have wholesome ingredients that nourish the body and soul. Nama spicy tuna has sliced, marinated and lightly seared tuna, served on a bed of brown rice with tomatoes, cucumber, and edamame. It also has radish with goma (sesame seed) seaweed, pickles, and a spicy mayo and miso dressing. The tofu bowl has shichimi spice-coated tofu on a bed of brown rice with tomatoes, cucumber, edamame, and radish. It also has goma seaweed, pickles and a ponzu and miso dressing. The new teppanyaki has ryokucha soba noodles in a dashi and soy-based tsuyu sauce with two fillets of miso-glazed cod, stir-fired bok choy, snowpeas, red peppers and scallions. It has a sweet miso dressing and garnished with fresh ginger, chili and cilantro.

In addition to these savory dishes, wagamama will be offering some delightful desserts. These include a matcha cheesecake with ginger ice cream and a lemon tart with a berry compote, topped with a sprig of mint. Ginger ice cream with caramel sauce, dairy and vegan versions of coconut ice cream will also be available. The new matcha juice has a mix of matcha, apple, pineapple and mint.

So whether you’re looking for spicy, lighter fare or sweet and refreshing options, wagamama’s summer menu will satisfy your cravings. The restaurant is known for focusing on good change. Trust me, you won’t be disappointed!