Oshibori represents the epitome of classical Japanese cuisine, culture, and service, founded by the acclaimed realist artist and chef, Usman Malik, a recipient of The Royal Scottish Academy's prestigious award, with global recognition for his artistic talents.
At Oshibori, the team aims to redefine dining by seamlessly marrying aesthetics and tradition, ensuring that every facet is thoughtfully tailored to create an exquisite experience within the captivating ambiance. Each dish is designed to be a work of culinary art, skillfully prepared to delight your senses with a harmonious blend of flavours.
Oshibori is also dedicated to sourcing the crème de la crème of Scotland and Japan through their esteemed and award-winning suppliers. George Campbell & Sons, Scotland's preeminent fish supplier since 1872, is the trusted source for the freshest catches and premium-quality fish products, delivered to Oshibori daily. The team’s highly skilled sushi chefs treat these ingredients with precision and care, ensuring that each customer enjoys the epitome of top-quality cuts in every dish.
For something delicious and indulgent, enjoy the Kobe dragon of large dragon rolled with crispy king prawn tempura, topped with Kobe beef, served with goma wakame and a miso soup. At lunch time, why not try the teriyaki katsu bento, filled with crispy chicken with teriyaki sauce, edamame, rice, gyoza, maki, and green herb salad.
At dinner, start with a yakitori skewered meat or prawns glazed in a sweet and salty sauce, some delicious, little handmade gyozas or takoyaki, ball shaped Japanese snacks with wheat flour based batter, filled with diced octopus and green onions. There's also a delicious selection of ramen, a traditional large bowl of broth (soup) full of flavours, simmered for hours, topped with homemade ramen noodles, sliced meat and vegetables such as shitake mushrooms, bok choy (japanese cabbage) menma (soft bamboo shoots) Nitamago (boiled and flavoured egg).