Wagamama to launch innovative vegan dish, watermelon tuna

Wagamama to launch innovative vegan dish, watermelon tuna


Last year, the pan-Asian eatery launched the world’s first vegan egg. This year, they have followed up this highly successful dish with another iconic vegan offering.


Available from today, the new plant-based addition will be featured on restaurant menus throughout Veganuary and showcases Wagamama’s wide range of distinctive and flavoursome vegan dishes.


Fish-free tuna hasn’t been tried by any other big restaurant brand and it’s the perfect example of Wagamama’s kaizen (meaning ‘for good change’ in Japanese) philosophy.


The chain has been practising kaizen since 1992 when they opened their doors in London’s Bloomsbury. Inspired by fast-paced Japanese ramen bars and a celebration of Asian food, they set out to create a unique way of eating; bringing the fresh, nourishing, flavours of Asia to all.


Vegan tuna has the appearance and texture incredibly similar to tuna sashimi


Suika means watermelon in Japanese and the vegan ‘tuna’ is made with dehydrated watermelon which is then sliced, seared and served hot, with an appearance and texture incredibly similar to tuna sashimi.


The executive chef for Wagamama’s, Steve Mangleshot, commented: “My team and I are always excited about creating new dishes, we love to innovate and make people think about the food they are eating. After the vegan egg, we knew we had to step it up a notch to create a vegan dish that was fresh and full of flavour.”

“The watermelon tuna dish is all about innovation and creating exceptional vegan food for our guests. The joy of being able to produce really cool food that is both vegan and tastes fantastic at the same time, is what it’s all about. Putting this on the menu for Veganuary gives us the opportunity to show off a great vegan dish alongside our ever-expanding vegan offerings.”


The ‘tuna’ is dressed with a miso sesame sauce and sits on a bed of white rice which is dressed with soy seasoning, accompanied by pickled radish, kale, Tenderstem broccoli and an avocado, edamame and tofu guacamole.


The Vegan Suika Tuna dish has been tested in secret by Wagamama chefs, who have worked hard to get it right before the official nationwide launch in January. If it proves successful, it will be added to the main menu.


Corporate outreach manager for Veganuary, Zoe West, also commented: “Veganuary is creating a new wave of consumers with strong ethics and a big appetite! This a real opportunity for businesses to improve and expand their vegan offerings for the growing climate-conscious audience.”

“We’re delighted that Wagamama has risen to this challenge, helping people to live more lightly on the Earth while still eating food they love – we can’t wait to try their new Suika Tuna dish!”


The lifestyle magazine written by vegans for vegans.