I went to Osaka this summer. This is the 2nd version of Japanese tapas bar. Just introduction of Japanese tipical tapas bar food.
Karaage (唐揚げ or 空揚げ or から揚げ?) is Japanese cooking technique in which various foods — most often meat, and specifically chicken — are deep fried in oil. Small pieces of the food are marinated in a mix of soy sauce, garlic, and/or ginger, then lightly coated with a seasoned wheat flour or potato starch mix, and fried in a light oil — similar to the preparation of tempura. Read more from thi page.
This is yellow tail sashimi.
It is very tipical to find sashimi in Izakaya.
The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, daikon, shredded into long thin strands, accompanied by one green perilla leaf per slice. Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating sushi, however. Purists denounce the practice of mixing wasabi into soy sauce, saying that this dilutes the sharp hot flavor of wasabi. Another more correct way to flavor soy sauce with wasabi is to place the wasabi mound into the soy sauce dish and then pour it in. This allows the wasabi to infuse the soy sauce more subtly. A reputed motivation for serving wasabi with sashimi (and also gari, pickled ginger), besides its flavor, is killing harmful bacteria and parasites that could be present in raw seafood.
If you want to read more, go to this page.
Korokke (croquette コロッケ): breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food.
This one is octopus and onion sunomono.
Sunomono (酢の物): vegetables such as cucumber or wakame, or sometimes crab, marinated in rice vinegar.
This time I order those for this restaurant.
Every restaurant different but those are very tipical popular dishes. Usually 400 yen to 600 yen par plate. And friend share the plates so they can eat many variety.