by Gregg Kelly
A trendy new Japanese sushi restaurant has opened in Glasgow’s West End - and every Herald rteadert is being offered a free glass of house wine with every booking.
Situated in the middle of Byres Road, and less than a 30-second walk from Hillhead Underground station, eSUSHI is set to be a big hit with foodies with its authentic Japanese cuisine.
With favourites beef teriyaki, chicken katsu, and prawn tempura all on the menu, the food has been cooked by the chefs to the standards set by more than 15 years worth of training in Japan.
READ MORE: A day in the life of a Christmas market worker
With all ingredients sourced locally, eSUSHI bosses have said the eatery “has Glasgow on its mind but Japan in its heart.”
Traditional ramen, noodles, and miso soup are all on offer, with all sushi being cooked to the preference of individual customers.
An exceptionally-crafted “dragonfly” dish is presented in front of the customer in the form of a dragon, with its uniquely-shaped sushi pieces brought to the table topped with avocado, with additional edible head and tail, sure to make it an Instagram favourite.
READ MORE: 21 Glasgow restaurants to try before you die
Proud of its Japanese heritage, the inside has been designed with the modern eater in mind and the use of traditional chopsticks and classic Japanese plates are sure to be a hit.
Where other restaurants in the city might offer a 13-page menu but offer little expertise, eSUSHI prides itself on the intimacy that each chef knows every dish.
From lunchtime boxes to three-course meals, Glasgow’s newest Japanese restaurant also offers the additional bonus of offering delivery.
READ MORE: Recipe of the Day - Sausage Rolls by Garrison West in Fort William
Restaurant owner Awei said: “We love Glasgow, and Byres Road seemed like the perfect location for our new restaurant. Nothing has been left to chance and we think customers will find our menu offers something for everyone; from our starters and mains to our fortnightly-changed homemade desserts menu.”
eSUSHI can be found at 130 Byres Road, and it is open from noon to 10pm, Monday to Friday, and until 11pm on Saturday and Sunday.
To claim your free 125ml glass of house wine, call the restaurant on 0141 339 8970 to book.
Head to esushi.org for more information.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article