Reki Reinantha, the chef behind seafood pop-up-turned-CBD-restaurant Sachi, opened Atsu with his mind on two things: katsu and highballs. 

A seat at the Atsu counter puts you right in front of chefs slicing sashimi and plating skewers. But in the kitchen, the team brines, dries, coats and fries katsu.

Specifically, Wagyu katsu, chicken katsu, Otway pork tonkatsu and a changing veggie option are served over rice as part of donburi bowls. 

There’s also kushikatsu, a popular Osakan street snack of skewers. Atsu’s kushikatsu uniquely includes the likes of tsukune (chicken meatballs) with shiso and wasabi-topped Wagyu.

Sides are fresh but filling, like shio kombu cabbage salad, to complement the richness of the fried skewers. Kingfish tataki is a favourite to start, and grilled mochi with kinako and black sugar syrup is a sweet yet light way to end the meal.

Highballs are the star of the drinks list. There are classic lemon highballs, as well as riffs including nigori lemon, strawberry, and a quietly popular tomato and miso version. Plus, each can be made non-alc.

The atmosphere is casual but considered. Booth seating and tables on the side invite groups to linger and enjoy a leisurely lunch.