Wagamama, the UK restaurant chain with branches in Birmingham, has introduced same-day and advance table bookings for any party size across all its restaurants — a first in its 34-year history. The change follows a trial period and customer feedback, and applies to both everyday dining and special occasions.
Bookings now open across all restaurants
Guests can now reserve a table on the same day or well in advance, either through OpenTable, the wagamama website, or the Soul Club app. For groups of 20 or more, bookings can be made by contacting the chosen restaurant directly by phone.
The move marks a significant shift for the chain, which has traditionally welcomed walk-in customers. Claire Farrant, wagamama chief marketing officer, said: “For 34 years, wagamama has been known for welcoming guests who simply turn up, take a seat and enjoy our food. It’s been part of who we are since we first opened in 1992, so introducing same day any party size bookings is a really significant moment for us.”
Festive menu and prosecco offer
The change comes as wagamama prepares for the festive season, with bookings now open for its festive set menu. This year’s offering features the return of the cranberry katsu, alongside new seasonal dishes and a selection of wagamama favourites. The festive set menu is priced at £23 for two courses or £28 for three, with the main menu still available.
To celebrate the launch of bookings, wagamama is offering guests a complimentary glass of prosecco when they book by 15 October for a visit between 18 November and 5 January.
Reflecting how guests want to dine
Farrant added: “We know how much our guests love coming together over wagamama, whether that’s a quick lunch, a catch-up with friends or a big family celebration. By introducing bookings, we’re making it easier than ever for people to plan those moments and enjoy the wagamama experience in a way that works for them.”
“With the festive season approaching, it’s the perfect time to make this change. We’re excited to welcome guests to our benches for our festive menu, including the return of our cranberry katsu, and to give them the opportunity to secure their table in advance.”
Farrant also referenced the company’s philosophy: “At wagamama, we’ve always believed in kaizen, the philosophy of good change. This is a big change for us, but it’s one that reflects how our guests want to dine today, while staying true to everything that makes wagamama special.”
