wagamama opens new location in Boston's Seaport neighborhood

The menu of Asian food inspired by the flavors of Japan includes bold donburi and teppanyaki, soul-satisfying ramen, colorful curries, gyoza and steamed buns. All dishes are prepared in an open kitchen and served as soon as they are ready—a long-established practice of wagamama. wagamama Seaport will also offer takeout as well as delivery in the coming months.

Signatures include chili squid, tossed with seven spice shichimi, chicken katsu in a fragrant curry sauce with sticky rice, and wagamama ramen, a house specialty since wagamama's beginning. The noodles, a proprietary wagamama recipe perfected over 25 years, are imported from the UK. A list of fresh juices, are also pressed, pulped and poured to order and include choices such as super green with apple, mint, celery and lime and blueberry spice juice with blueberry, apple, carrot and a hint of ginger.

Seaport will be the only wagamama in Boston to serve cocktails, a new addition created for the U.S. Drinks are Asian-inspired takes on classic cocktails such as the whisky sawa with Iwai Japanese whisky and lapsang souchong liqueur and the yuzu mojito with Tanduay rum and yuzu liqueur, in addition to an extensive Asian craft beer range.

The expansive restaurant was designed by Bergmeyer Associates, Inc. with Focus Design Interiors, and is sleek and modern with exposed brick, pendant lamps and rich wood accents. Minimalist stools and wooden booths offer seating at individual tables throughout, while communal tables—another founding principle of wagamama—seat up to 18 on long benches and establish a sense of equality among diners. The open kitchen serves as a centerpiece of the room, and freestanding marble bars offer separate areas for enjoying cocktails and fresh juices. For views of Boston Harbor, the restaurant has full-length windows along both exterior walls and a sizeable patio for outdoor dining in the warmer months. Interior windows separate a private dining area inside for large parties and special events.

"We're delighted to bring wagamama to the beautiful Seaport neighborhood and the growing Harbor area," said wagamama CEO Jane Holbrook. "Boston holds a special place in our hearts. The city welcomed us with open arms when we brought the first U.S. wagamama here a decade ago, and we look forward to introducing our noodles, teppanyaki, curries and cocktails to even more Bostonians."

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. 

This ethos has remained for more than two decades, focusing on positivity, freshness and continuous improvement. Kaizen, a Japanese word meaning "good change," is a guiding philosophy of wagamama. It's about never resting in the pursuit to be better, and wagamama has practiced kaizen since the beginning. The wagamama of today is the result of constant evolution in the food and brand, keeping the experience exciting and anything but traditional.

With its strong founding values intact, wagamama has become an iconic part of British dining culture and expanded to more than 175 locations worldwide. wagamama is glad to be a part of Boston's colorful culture and looks forward to serving the Seaport neighborhood in addition to its loyal customers at Faneuil Hall and Prudential Center.

For more, visit www.wagamama.us or follow along on social media @wagamama_usa.

SOURCE wagamama

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https://www.wagamama.us