Wagamama rarely fails to deliver. Perfect for those windy damp days and evenings we’ve all been experiencing in Oxford recently.  

The word Wagamama (わがまま) is Japanese for self-indulgent, disobedient or willful. For me, that cleverly sums up the brilliant zingy, zesty, colourful and tasty menu that’s always on offer.

Wagamama has created a unique way of casual eating, bringing the fresh, nourishing, flavours of Asia to us all at affordable prices. 

It’s one of the few casual dining concepts that has flourished in the last few years when so many others have hit the buffers.  

This winter, Wagamama is practising “seijaku”, the Japanese concept meaning ‘tranquility in the midst of activity’. 

Two warming hearty and healthy noodle dishes are now new to the Autumn menu. The chicken gyoza ramen was by far the more interesting but do go easy on the chilli sauce! 

Chicken gyoza ramen – steamed chicken gyoza, ramen noodles, vegetable broth, roasted bok choi, half a tea-stained egg, chilli sambal paste, spring onion, coriander and chilli oil with a side of gyoza sauce. 

Yasai gyoza & vegetable udon – steamed yasai gyoza with udon noodles, vegetable broth, roasted bok choi, chilli sambal paste, spring onion, coriander and chilli oil with a side of gyoza sauce.

For starters / sharing plates, there are all the old classics like chicken yakatori and hirata steamed buns. But there are two new vegan dishes worth trying; the yasai vegetable gyoza but more intriguing is the remarkable vegan chilli squid – lightly battered king oyster mushrooms, shichimi, fresh chilli, coriander and a sticky dipping sauce. You’d never know there was not a trace of mollusc involved! 

If you’re feeling like pushing the boat out, you can try one of the two new autumn cocktails – the high five panchi and the positive panchi.

I particularly enjoyed the positive panchi – the concoction of spiced rum, pineapple, lime, spinach, cucumber and apple sounds disgusting but it was the most surprisingly delicious drink I’ve had for a very long time. 

If you fancy something just as quirky, round off your meal with dough-chi, the new sweet treat of cookie dough balls filled with ice cream with a passion fruit sauce, mint and icing sugar. These come in three flavours – matcha & white chocolate; cherry, vanilla & yuzu and coconut. Mix and match your choice but I recommend the cherry flavour. 

Wagamama is striving to be more environmentally conscious and is now offering incentives for those ordering via takeaway or Deliveroo. 

Launching “we want our bowls back”, if you return your clean take-out bowls, you will get a free voucher for a side when you next dine in. Also available only via Deliveroo is the new teriyaki chicken soba. Guaranteed to make you replete. It’s available for a limited time only. 

But better get yourself into the lively Michael Street restaurant in Oxford, because you’ll get a warm welcome …. and you’ll feel so much better smelling and seeing all those steaming bowls of vibrant, healthy gorgeousness. “From Bowl to Soul” really does ring true at this dank time of year. 

Wagamama
8 Market St, Oxford OX1 3EF
wagamama.com/restaurants/oxford/