Danish-Japanese restaurant group Sticks’n’Sushi has made its Scottish debut with the opening of a new restaurant on George Square, bringing its signature mix of sushi, grilled sticks and cocktails to a landmark city-centre corner.
Set across two floors with an outdoor terrace, the space has been designed by Copenhagen-based OEO Studio, blending minimalist Japanese design with cool Scandinavian restraint while respecting the building’s historic character. Natural stone, warm timber and textured finishes run throughout, while an open kitchen adds energy to the main dining room. Downstairs, the Bar in the Basement offers a more intimate setting, with cosy booths and counter seating for late-night drinks. The overall design is guided by the Japanese concept of omotenashi, with a focus on thoughtful, attentive hospitality.
The menu is designed for sharing and spans sushi, sashimi, grilled dishes and plant-based options. Starters and small plates include Scottish soy-cured salmon, wagyu tartare, mushroom croquettes and chicken karaage. Sushi ranges from classic rolls to caviar-topped nigiri, alongside build-your-own temaki filled with lobster, wagyu tartare, avocado, sushi rice and crisp nori.
From the grill come scallops wrapped in bacon, black cod and lamb with spring onions, alongside lighter salads and a wide selection of plant-based dishes. A series of generous set menus cater to different moods, from Set for Success, a signature spread of tempura favourites, premium rolls and tataki, to Mixed Emotions, combining maki, sticks and tataki, and Robust, a meat-forward line-up featuring beef tataki, duck tsukune and yakitori. Children are catered for with bento boxes, while desserts include matcha fondant and goma, a vanilla crème brûlée finished with black sesame crumble.
Downstairs, the standalone bar introduces Glasgow to Nanajūni, Japan’s 72 poetic micro-seasons, with a cocktail list that evolves throughout the year. Drinks include Cold Sets In, mixing sweet potato amazake, Haku vodka and Lapsang Souchong coconut water, Salmon Swim Upstream with sake-infused daikon, jasmine notes and Ukiyo vodka, and Bears Hibernate in Their Dens, an indulgent blend of strawberry croissant sake, lacto-fermented strawberry and The Chita 12 Year whisky.
The bar also offers an extensive selection of sake, shochu, umeshu and Japanese whiskies, alongside wines, premium spirits, Mikkeller beers and teas, with small bites from the kitchen available for those settling in for the evening.
From sushi and skewers to seasonal cocktails and design-led interiors, Sticks’n’Sushi Glasgow brings together Danish and Japanese influences and adds a polished new option to the city’s dining scene.