01 / ABOUT THE PLACE
About this place
The fragrant smoke rising from the binchotan grill sets the tone at Kōzan, where poultry freshness is the focus of every cut. Alongside familiar staples, the kitchen puts forward an extensive selection of rare chicken anatomy and thoughtfully prepared small plates, giving regular visitors and first-timers alike plenty of variety to explore.
The skewer menu highlights morning-prepped Daisen chicken, ranging from negima thigh skewers to specialty cuts such as sori (the springy chicken oyster from the hip joint), nakaochi (savory meat around the pelvis), and rich, concentrated hatsumoto (aorta). For an easy overview, set courses featuring 5 or 7 skewers include a daily chef's selection balanced with a palate cleanser and rich chicken broth, moving through the bird's best offerings at an enjoyable pace.
Between skewers, a roster of poultry small plates rounds out the table. The chicken appetiser platter is an ideal starting point, combining gently cooked white liver, gizzard and heart confit, and soy-marinated unlaid yolks (kinkan). Further complements include seared Iwate duck tataki, rich house-made white liver pâté finished with foie gras, and freshly grilled satsuma-age fish cakes studded with pickled red ginger.
The drinks list is anchored by the house Kōzan Highball, made with sansho-infused whisky, fresh lemon, and black pepper, as well as regional sakes poured in 100 cc measures to encourage pairing across different plates. While the combination of counter and table seating welcomes solo diners comfortably, popular evening hours often fill up, making an advance dinner reservation advisable.
