Wagamama Katsu Curry Menu with Prices

The wagamama katsu curry works on contrast. The cutlet is panko crumbed and fried so it stays crisp for the first half of the plate, the rice is sticky enough to hold the sauce, and the curry itself is mild, sweet and heavy on turmeric, closer to a Japanese kare than anything from an Indian kitchen. The chicken katsu curry at £15.30 is the reference point, and the yasai version swaps the chicken for sweet potato and aubergine without losing the shape of the dish.

The rest of the section moves away from katsu in two directions. The firecracker dishes trade the mild sauce for a hot wok fried one with dried chillies, and the raisukaree goes creamier and citrussy, a lighter coconut curry that suits people who find katsu too heavy. Calories run high across the section; katsu plates sit above most ramen bowls because of the fried cutlet and the sauce, with the biggest plates around 1115 kcal. Vegan routes exist in every style, and several dishes carry a gluten free marking, so the section covers more diets than its reputation suggests.