Glasgow restaurants

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Ichiban

Price guide: Mid-range
#15/30
expert-rated restaurants in Glasgow
Expert overall rating:4.2 (out of 5)

Forget Tokyo: Glasgow’s social sushi and noodle bar is a perpetually popular choice.

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Partly due to Glasgow's colonial links with the subcontinent, and partly due to the Scots love of fire in their belly, an Indian curry is by far and away most Glaswegians idea of the perfect meal. Be it from the local takeaway on a Saturday night or a mid-week curry fix at one of the city’s gourmet Indian restaurants, Glaswegians are as happy with a poppadum and pakora as they are with a pie and a pint. Yet a renaissance is underway – the popular flavour of the month is that the city’s chefs are rediscovering their love of home-cooked Scottish food, oats and all, so don’t be surprised to see plenty of local treats on the menu. Scots tend to eat earlier than their continental counterparts – but not because of a lack of late night appetite. It pays to line the stomach before the proper business of having a right good drink.

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Over the past 15 years I’ve chewed my way through enough haggis and black pudding suppers to give even the Loch Ness monster heartburn. I know the best cafés, I've discovered the cheapest takeaways, I've savoured the best a la carte experiences, and I have held back the tears when seeing the resultant bills.

In today’s award-winning steak houses and Scottish seafood bistros, local produce is at the heart of the Glasgow kitchen and dishes are cooked up with an equal measure of seasoning and spicy local humour. In my student days I eagerly ate at cheap cafés and takeaway joints but I now feel equally at home amongst the city’s more refined establishments where there is rarely a baked bean or Pot Noodle in sight. 

As Scotland’s cultural melting pot, Glasgow has a distinctly international larder showcasing the best of European gastronomy (French, Greek, Italian and Spanish), the most delectable noodles and teppanyakis from the Far East (Chinese, Japanese and Thai), and flavours from Mexico, Mongolia, Russia and Turkey. I've tried to engage this appetite for new cuisines by including as diverse a range as possible. Of course, curry is king in Glasgow, so if you want to eat where the locals go, take your pick from hundreds of Bangladeshi curries, Sri Lankan hotpots and Indian tandooris.