Created around the light and fresh flavours of the Far East, its salad menu features a host of seasonal ingredients and five tasty new dishes. In an unusual twist on the traditional, the smoked salmon salad has a strong japanese influence with crisp pepper, tangy beetroot and the unmistakable flavours of miso and wasabi. If you fancy a summer sizzler, try the spicy cumin chicken salad. Crunchy red onion and pepper are stir fried with cumin chicken and served on a bed of baby spinach and lots of fresh chillies. Alternatively the popular mandarin and sesame chicken salad prepared with coriander, mangetout and cashew nuts still has pride of place on the menu

Noodle lovers can still get their fix with a range of soba based salads. The scallop and bacon green tea noodle salad is bought to life with a Vietnamese Nuoc Cham sweet and sour dipping sauce. Tuck into the ebi noodle salad, mixed with prawns, mushroom, carrot, mooli, cucumber and a spicy citrus Ponzu dressing and for a vegetarian treat try the wild mushroom, asparagus and tofu salad, prepared with a pepper, red onion and a mustard dressing. I tried the new grilled teriyaki beef (also available with Salmon) on a bed of teppan fried soba noodles with curry oil, mangetout, chillies, red and spring onions, beansprouts and bok choi. with teriyaki sauce, coriander and sesame seeds – it didn’t disappoint.

The only quandary my guest and I have tonight is wether to go for one of Wagamama’s famous freshly squeezed juices, which are now available in a larger size for the summer months, a cool refreshing Asian beer or a chilled glass of Sake. In the end we decide to go for all three. It would be rude not to!