How crazy! Wagamama is launching a new menu item, but would you dare to try the quirky mash-up?

Wagamama has decided to put its own pan-Asian twist on one of Britain’s favorite staple foods: the humble pie.

The Japanese-inspired restaurant has teamed up with Willy’s Pies to bring UK customers the Chicken Katsu Pie.

Originally founded by ex-St John’s & Brat chef Will Lewis, Willy’s Pies was a lockdown project that came about as a result of the resignation of the Michelin-starred chef.

Now the entrepreneur has hopped to Wagamama’s noodle lab in east London to dream up the daring merger.

Centered around Wagamama’s katsu sauce, Willy’s Pies has managed to capture the delicious flavor and juicy chicken in the delicious puff pastry.

The pie is served with a portion of Wagamama’s spicy katsu side salad and ‘pink pickles’.

However, not only have the two companies come up with a new going-out dish for meat eaters, there is also a new plant-based option available.

The plant-powered Mushroom, Kimchee and Edamame Pie are also on the menu.

The pie is placed in a vegan flaky crust and is filled with smoky king oyster mushrooms, rich diced eggplant, and fresh edamame beans.

The top of the meat-free cake, topped with a spicy curry sauce, is inlaid with spicy kimchi, which provides the ultimate taste.

From February 29, Wagamama fans can enjoy fusion dishes in 19 restaurants across the country.

This includes branches in London, Southend, Reading, Cardiff, Brighton, Edinburgh, Birmingham, Glasgow and Manchester.

However, the bold cakes are not just found on the Wagamama menus, as they are going on their own tour across the country.

Willy’s Pies has managed to capture the delicious Wagamama’s katsu sauce and juicy chicken in the delicious puff pastry

Wagamama and Willy’s Pies will travel with the unique food items on a ‘Where’s Willy Tour’ from February 29 and surprise delighted fans with free samples.

Starting in Reading, different foodies can get their hands on cake samples at ten different locations over the course of two weeks.

Dates are yet to be confirmed, but the tour will stop in London, Southend, Reading, Cardiff, Brighton, Edinburgh, Birmingham, Glasgow and Manchester.

Wagamama’s Global Executive Chef, Steve Mangleshot, said: ‘It was great fun working with the brilliant Will Lewis and the Willy’s Pies team in November when we created the Chicken Katsu Pie for the noodle lab.

“We’re excited to bring this iconic hybrid and its new vegan counterpart to Wagamama’s in the UK.

Starting February 29, the new menu items will be available in 19 restaurants across the country. Founder of Willy’s Pies, Will Lewis (pictured right) said: ‘We’re so pleased to be working with Wagamama again – a lot of hard work and careful consideration has gone into making these pies taste as good as they do’

‘Collaborating with leading innovators like Willy and experimenting with cutting-edge dishes keeps Wagamama relevant and fresh.’

Will Lewis, founder of Willy’s Pies, said: ‘We’re so pleased to be working with wagamama again – a lot of hard work and careful consideration has gone into making these pies taste as good as they do.

‘We wanted to create something fun and innovative, without compromising on the taste or quality that Willy’s Pies is known for. We’re so excited to take this on tour and see what the rest of the country thinks!’