wagamama great marlborough street — Restaurant in London

During my recent visit to Wagamama on Great Marlborough Street, London, I had the opportunity to try several dishes and experience their service firsthand. Starting with the donburi, the dish featured a delightful mix of grilled protein, vegetables, and steamed rice, all coated in a glossy teriyaki sauce. The balance of flavors was commendable, with the sweetness of the teriyaki perfectly complementing the savory undertones of the dish. The rice was cooked to perfection, absorbing the sauce well, while fresh vegetables added a pleasant crunch. The ramen bowl I chose was the chili variant. The broth was rich and flavorful, with just the right amount of heat to make it enjoyable without overwhelming the palate. The noodles were cooked to an ideal al dente texture. The addition of fresh vegetables, including spinach and bean sprouts, provided a nice contrast to the spicy broth. The soft-boiled egg added a creamy richness that rounded out the dish beautifully. For a refreshing accompaniment, I ordered the tropical juice, a vibrant blend of fresh fruits. The juice was a bright and invigorating mix of mango, apple, and orange, with a hint of passion fruit that added a subtle tartness. It was served chilled and was a perfect counterpoint to the warmth of the ramen and donburi dishes. In terms of service, the staff at Wagamama were attentive and efficient. Upon arrival, we were greeted warmly and promptly seated. The waiter was knowledgeable about the menu and offered helpful recommendations. Our orders were taken quickly, and the food arrived in a timely manner. The servers checked in periodically to ensure we had everything we needed without being intrusive. Overall, the service contributed positively to the dining experience, with the staff displaying a high level of professionalism and friendliness. The combination of well-prepared dishes and attentive service made for a pleasant dining experience at Wagamama on Great...

Last time I went here my experience was absolutely ruined by Jack, the manager. I’ve never ever opened google reviews for a restaurant and read so many negative reviews about the same employee - says a lot. I truly hope he doesn’t work here anymore but wow, what a horrible little man. Whilst we were waiting for our food, and whilst the restaurant was fully packed, Jack took it upon himself to verbally berate two three staff members - hurling insults at them, calling them stupid, swearing at them and screaming/embarrassing them in front of a crowd of people. People were turning around and staring, obviously, and he did not care one bit. Afterwards, I told the waitresses I hope they’re okay - their service was amazing and they were clearly just stressed out since it’s a hectic environment. After my meal, I went to another staff member and tried to report Jacks behaviour however as soon as he saw I was talking to someone, he came over and began to eavesdrop - then stared at me with his mouth agape and looking shocked. Not sure why he was so shocked considering the other Google reviews mentioning his name make it seem like he should be accustomed to things like this. As I was leaving, after trying to speak to another member of staff about him (he didn’t apologise at all by the way and instead stormed off) he began to shoot me dirty looks and give me looks of disgust, sneering at me.

TLDR: horrible little manager who thinks he’s something special....

As a regular customer of Wagamama, I recently had the pleasure of visiting their Noodle Lab on Great Marlborough Street in Soho with my team. This location is unique because it serves as Wagamama’s test kitchen, where they experiment with new dishes before rolling them out nationwide.

The atmosphere was lively and welcoming, and the staff were friendly and knowledgeable. They took the time to explain some of the exclusive dishes available only at this branch, which made the experience even more special.

We started with prawn tempura, which was perfectly crispy and full of flavor. For my main course, I chose the "Shiok" chicken and rice, a dish created in collaboration with food writer Shu Han Lee. The chicken was marinated in ginger, garlic, and herbs, served over coconut rice with a fresh pickled salad and caramelized lime. The balance of flavors was spot on, and the portion was generous.

A colleague had the prawn raisukaree, a mild yet flavorful curry that was a definite hit. Another standout dish was the Avant Gard’n, a vegan option featuring salad, tofu, and a surprisingly realistic vegan egg made from coconut. It was a creative and delicious addition to the menu.

Overall, our experience at Noodle Lab was fantastic. The combination of exclusive dishes, great service, and a vibrant atmosphere made for a memorable team outing. Whether you're a regular Wagamama customer or trying it for the first time, this location is definitely...