Kou Chan

Set within Orizuru Kaikan near Saiin Station, Kou Chan is an izakaya where diners can settle comfortably along the counter for drinks and casual food. Covering the wall, the menus span a broad and reasonably priced repertoire, from seasoned offal specialties to yakitori, oden, fried dishes, noodles, and rice plates.

Contrasting Textures in Beef Offal

The beef offal selection stands out for the variety of ways it is prepared. An assorted raw-style beef offal platter pairs cuts like senmai (third stomach) and beef heart with sauce, salt, and sesame oil, offering fresh, crisp textures that naturally accompany a drink. The mixed offal stir-fry, tossed with generous vegetables, soaks up a rich, savoury sauce that calls for beer. Other dishes highlight offal's versatility through different preparations, such as salt-steamed beef jaw (*agi*) with its firm, springy chew, or piping-hot *aburakasu tamagotoji*, where deeply savoury fried beef offal bits are folded into silky, thickened egg.

Affordable Skewers and Comforting Small Plates

Beyond offal, the kitchen turns out an array of welcoming small plates that make regular visits appealing. Oden items such as daikon, beef tendon, and burdock-root fish cakes can be ordered from 100 yen for 1 piece, offering a gentle, dashi-infused warmth. The grated mountain yam pancake (*yamaimo tororoyaki*) is soft and airy under the chopsticks, topped with classic sauce and mayonnaise for an easygoing side. Light myoga namul, quick potato salad, and freshly fried skewered katsus let guests tailor the meal to whatever mood strikes.

To drink, the bar pours draft and dark beers alongside freshly squeezed fruit chuhai, regional shochu, and playful concoctions mixed with Oronamin C. Kou Chan is open from 17:00 to 23:00 and closed on Thursdays, with cash-only payment. It serves just as well for solo unwinding after work as it does for a 2 stop when you want a few small plates and another glass.