Wagamama, the British-Asian fusion chain that inspired Momofuku’s David Chang to be a chef, is opening its third New York spot next month in Murray Hill.
The new outpost will offer an exclusive dish, the Hot Katsu curry, as a tribute to its “Curry Hill” location. More than 3.5 million people have ordered the original chicken katsu curry dish in Britain, a spokeswoman said.
The 4,600-square-foot space at 605 Third Ave. has 198 seats. A fourth location will also open later this year at 1345 Sixth Ave. That’s in addition to their NoMad and East Village locations.
Catering to an estimated 1.6 million vegan Americans, executive chef Steve Mangleshot is also offering more vegan fare, like the Avant Gard’n, a special, limited edition “Veganuary” dish in collaboration with British vegan chef Gaz Oakley: a coconut and sriracha vegan ‘egg’ paired with barbecue-glazed seitan, edamame, grilled asparagus and mushrooms, on a bed of sticky white rice.
There’s also vegan-friendly versions of Yaki Soba and Pad Thai, and a new Kare Burosu ramen, udon noodles in a curried vegetable broth, topped with mixed mushrooms and shichimi-coated tofu.
The Murray Hill location will also offer an expanded cocktail program with Japanese whiskeys, sakes and Asian-twist drinks developed with New York mixologist Adam Schuman, including a lychee martini with vodka, vermouth and sake spiked with a sweet lychee liqueur.
There’s even a Mocktail menu, featuring cranberry+blossom, with cranberry juice, cherry blossom syrup and lemon juice with soda and garnished with mint.
Wagamama became a cult hit when it launched in London in 1992 and now has 196 locations in 27 countries.