Standing Bar Atariya Shokudo Fukushima

This is a limited one-week event where you can enjoy the exquisite texture of 'Izumi Octopus' caught in Osaka Bay, the superbly fatty 'Fresh Sardines', and the pure Osaka-produced 'Naniwa Black Beef' that captivated world leaders at the G20 in 2019, paired with the famous sake 'Katano Sakura' from Katano!

Freshly delivered Izumi octopus, cooked to perfection for a tender and bouncy texture!

The umami of Izumi octopus, raised on abundant bait from Osaka Bay, sealed in a crispy batter.

A crunchy texture overflowing with the green onion grilled dish originating from Juusan

A luxurious mix of fresh, creamy raw shirasu and fluffy boiled shirasu with outstanding freshness

A bite-sized tempura that spreads the aroma of the sea throughout your mouth

The saltiness of the shirasu blends perfectly with the eggs

It is said that Hanaki Kyo, a former Yoshimoto Shinkigeki performer, was the first to order it, saying 'meat udon, without the udon.'

Uses pure Osaka-produced black-haired wagyu 'brisket (chuck roll)' to enjoy the rich flavor of lean meat and fat directly.

Gohyakumangoku, Hinohikari 65% / +3 / 2.4 Established in the late Edo period, this sake is crafted with meticulous natural methods, offering a rich flavor and smooth finish that pairs perfectly with fair dishes.

Freshly delivered from the fishing port, a great value assortment of 5 types of sashimi☆

It dances on the tabletop charcoal grill! Delicious way to enjoy: 1. We will bring the abalone while it dances on the grill. Be careful, the charcoal is hot! 2. When steam starts to come out, it's a sign to flip the abalone. 3. Grill it to your preferred doneness. 4. If you want to cut the meat, do it here (safely on the plate) and return it to the shell. 5. Place butter on the meat, drizzle with soy sauce, and it's complete when the butter melts. It's also delicious simply with salt.

A large kakiage in genkotsu size, filled with plenty of shrimp and vegetables!

A classic tempura from Osaka

Seasonal ingredients! Ask the staff.

Live sweet shrimp cooked on the spot! *Prices vary depending on the size available (780 yen to 980 yen)

Plump and slippery

The lightly fragrant bitterness is also delicious

The squid tentacle is lightly battered and deep-fried, then dipped in the chef's secret sweet and spicy sauce. Once you try one, you'll be hooked! You can easily eat three pieces! How many should we have? It pairs perfectly with beer—definitely give this a try!

Seasonal tempura will be served

If you want to try various dishes, the assortment is a great deal.

Fresh seasonal ingredients for a boost of energy

Half-cooked is life

The guilty pleasure of topping with fish roe

Warm and fluffy

Iron plate combination

Plenty of Dengaku Miso

Hot! Cold! Crispy! Melty!

Irresistible 'Bean Pepe'

Spicy and delicious stem wasabi

Chunky shrimp aroma

Tofu with Crab Miso

Chewy texture

Sticky and Slightly Sour Plum

Eat your vegetables too! (by Mom)

Simmered for 3 hours

Served with burdock in a Japanese style

Dashi x Dashi

Sesette Sesette

Sashimi squid × grated daikon × mayo sauce × sweet soy sauce

Moist and Juicy

Finished with steam from the soup

Plenty of tuna, less rice

Fresh seafood on cucumber roll

Large pieces marinated in miso

Three different seasonings

If you have sauce and aonori, then it is already 'takoyaki' *This is not a flour dish.

Eh, it's pitch black

Nara produced! Firm texture

Enjoy the deliciousness of the first meat all to yourself!

Plenty of shredded fish

2 shrimp + various toppings

A perfectly sized dish to finish off