Wagamama has added two new vegan fusion dishes to its menu for a limited time only and I had to try them for myself
Wagamama has added two new dishes to its menu(Image: )
Wagamama, famed for its diverse array of Asian dishes including ramen, rice bowls, katsu curry and teppanyaki, has kicked off 2026 with a couple of unexpected additions to their menu.
The popular pan-Asian restaurant chain, boasting branches all over the UK, has taken a bold step by introducing Italian and Mexican dishes into their repertoire. The news immediately piqued my interest as a fan of all three cuisines, and I found myself wondering how they could possibly pull it off.
Eager to find out, I made a beeline for my local Wagamama to sample these limited-edition offerings for myself. I decided to order both of the new dishes — the tacomama and the udonara. Even their names cleverly hint at the fusion of Asian elements with classic Mexican and Italian fare.
The tacomama is a delightful medley of Mexican and Asian flavours served on two crispy open gyoza skins, making it an ideal starter or side dish.
I couldn’t believe how much the mushrooms tasted of meat(Image: )
The udonara was so creamy(Image: )
In typical Wagamama style, dishes are served as soon as they’re ready, but I was delighted when my tacomama arrived first. Teriyaki mushrooms, sweet potato and kimchee mash, mixed leaves, vegan mayo and pomegranate seeds were all beautifully presented on the crispy gyoza.
The portions were much larger than I had anticipated, and the vibrant colours on my plate made for a visual feast. Figuring out how to tackle this dish was a bit of a challenge, but I eventually settled on using a knife and fork.
The flavours melded together beautifully, and despite initial doubts about how it would all pan out, I was pleasantly surprised. It was unlike anything I’ve tasted before, with each mouthful offering a variety of flavours.
I’m not a vegan or vegetarian, and my usual go-to for Mexican food would be beef mince tacos. But I was genuinely taken aback by how much the mushroom filling resembled meat – it was that juicy and packed with flavour.
Next on the menu was the udonara, a clever fusion of Japanese udon noodles and Italian carbonara. This dish boasted thick udon noodles bathed in a rich, creamy sauce, topped with crispy vegan bacon, king oyster mushrooms, and coriander.
As someone who favours creamy sauces over tomato-based ones, carbonara is my top pick when it comes to Italian cuisine. Plus, I have a soft spot for Asian food, so this dish was a dream come true.
The noodles paired so well with the creamy sauce that I forgot I wasn’t tucking into spaghetti or ‘real’ cheese. And once again, the vegan bacon was indistinguishable from the real deal.
These dishes are only available for a limited time, and I’m thrilled I got to try them. The lingering question, though, is how they managed to make mushrooms, creamy sauce, and vegan bacon taste so convincingly like their non-vegan counterparts?
I guess that’s the ultimate compliment from a meat-eater and a lesson worth learning — don’t dismiss vegan dishes, especially during Veganuary.
Dining and Cooking