Interview with Hori Hiroshi, representative of Kouchin
The long-established Kouchin Chinese restaurant has entered a new phase following its relocation and renovation.
We spoke with representative director Hori Hiroshi about the restaurant’s history, its commitment to quality, and the background to its relocation and renovation.
The founder’s experience of postwar food shortages led to the restaurant’s founding
We’d like to learn about Kouchin’s history.
Hori (honorific omitted)
I’m the second generation at Kouchin. It was founded by my father, the first generation.
My father experienced food shortages in the postwar years and longed to be able to eat his fill. I understand that this was what led him to pursue a career in cooking.
At the recommendation of his father—my grandfather—he trained at Kouchinken in Omotecho, Okayama City, the first Chinese restaurant (Cantonese restaurant) in Okayama.
Then, in November 1959, he opened his own restaurant, “Cantonese Cuisine Kouchin,” in Seishincho Shopping Street in his hometown of Tamashima. The restaurant’s name came from Kouchinken, where he trained. Just as when he decided to pursue the restaurant business, he went independent because he wanted “local people to eat their fill and enjoy delicious food.”
Since then, the restaurant has adapted its sales and operations to keep pace with the times. It expanded from Cantonese cuisine to a wider range of Chinese dishes and became “Kouchin.”
As society became more car-oriented, the company also opened affiliated businesses in the suburbs, including Chinese deli shops and ramen restaurants. Azumaya Tamashima opened as a family-style Japanese restaurant because there had been no casual Japanese restaurant in Tamashima.
The company and all its staff continue to carry on the founder’s vision. We believe Kouchin is a restaurant that “brings smiles and energy to the community through food.”
Relocation to a suburban arterial road improved convenience
What led to the relocation in 2025?
Hori
The main reason was that the building had become old.
We wanted a spacious, easy-to-use restaurant for the renovation, but the shopping street location made it difficult to expand because of the site constraints.
Fortunately, a plot of land next to our affiliated restaurant, Azumaya Tamashima, became available, so we decided to relocate and renovate.
Also, it was difficult to visit the shopping street in the city center because of the lack of parking.
The new restaurant is along a suburban arterial road and has plenty of parking, making it easier to visit by car.
Relocation and renovation brought in a wider range of customers
What changed after the relocation?
Hori
The biggest change is definitely the parking. We can now accommodate many cars in the shared lot with Azumaya. There are also second and third parking lots.
The number of seats has increased significantly. The old restaurant had no counter seats, so it felt difficult to visit alone. The new restaurant has counter seats, and customers appreciate how easy it is to dine here alone.
Another highlight is that the second floor can accommodate banquets. The old restaurant also hosted banquets on the second floor, but the new one has monitors and sound equipment, making it suitable for a wider range of uses.
We also use tablets for ordering and managing the waiting list, and strive to operate efficiently with IT systems.
Have the customers changed?
Hori
The customer base has changed dramatically. The old restaurant was a long-established business in a shopping street, and many of its customers were older people.
At the new restaurant, in addition to our longtime customers, we’ve seen a significant increase in families visiting with children.
There are also more people coming alone or in groups for lunch during work or dinner after work. Use of the restaurant for company and group banquets has also increased.
Actively using local ingredients; all staff contribute ideas for developing new menu items
Tell us about what makes the restaurant special.
Hori
Above all, we try to use ingredients primarily from Tamashima and the surrounding area. At our company, we consider local ingredients to be “food treasures.”
For example, our eggs come from Noda Hatsuhatsu, an egg producer in Tamashima. Our sauce comes from Teshimaya (Tate Sauce), also in Tamashima. The soy sauce tare for our ramen and char siu also comes from Tamashima Miso and Soy Sauce.
Our rice is a variety called Nikomaru, grown by Ono Rice in Tamashima. The shiso used in our shiso juice is also grown in Tamashima.
We also use homemade Chinese noodles.
Are there any particular ways you manage the restaurant?
Hori
One thing we do is make frequent minor changes to our regular menu and other offerings.
For new and seasonal menu suggestions and improvements, all staff contribute ideas, including both kitchen and front-of-house staff.
When proposing menu items, we calculate the food costs and submit the supporting rationale as well. We value the professional mindset of a chef.
As mentioned earlier, more younger customers are visiting than at the old restaurant, so it has become easier to introduce adventurous, unique, youth-oriented, and trending urban menu items.
Continuing to give back to and contribute to the local community of Tamashima
What would you like to do in the future?
Hori
Our company has been cherished by the Tamashima community for more than 60 years since its founding. In fact, the relocation and renovation were also a way of expressing our gratitude to the community.
We hope to keep improving while valuing local ingredients and serving food that brings joy to everyone in the community.
As another way of giving back, we offer local junior high school students work experience through a program called Challenge Work.
The Tame River, next to our new restaurant, is cleaned about twice a year under the leadership of the Tamashima Chamber of Commerce and Industry, with local residents and businesses taking part. Our employees participate as well. We also invite our customers to join, and around 20 people take part each time.
For our customers, we also hold cooking classes led by professional chefs, in addition to the cleanups. They cover a wide range of cuisines, including Japanese food as well as Chinese, and are very popular.
Also this year (2026), we provided a meal for a graduation celebration at Kurashiki Makibi Support School. This initiative began because one of the graduates works for our company.
Our goal is to continue giving back to and contributing to our local community of Tamashima in various ways.
We’d also like to attract more people from other areas to Tamashima. We hope that bringing people to our restaurant will help revitalize the Tamashima area.
Carrying on the founder’s wish: “to let local people eat their fill and enjoy delicious food”
Since its founding in 1959, the long-established Kouchin has been beloved by the people of Tamashima for more than 60 years. It has now relocated and made a fresh start.
Although the restaurant and its location have changed, the founding spirit passed down from its founder—to make sure local people can eat their fill and enjoy delicious food—remains unchanged.
Kouchin also values its ties to the community beyond the scope of a restaurant, through actively using local ingredients, taking part in community activities, and offering cooking classes and work experience opportunities.
Kouchin can be said to be a restaurant that has continued over the years, walking alongside and supporting the Tamashima community.
As a neighborhood Chinese restaurant that remains close to everyday life in Tamashima, it will surely continue to be loved by many.
Kouchin Information
| Name | Kouchin |
|---|---|
| Address | 1713-14 Tamashima, Kurashiki City, Okayama Prefecture |
| Contact | 086-522-5188 |
| Parking | Available Second and third parking lots available Shared with Azumaya Tamashima Branch |
| Hours | 11:00 a.m.–2:30 p.m. (last order 2:00 p.m.), 5:30 p.m.–9:00 p.m. (last order 8:30 p.m.) |
| Closed | Open daily |
| Payment methods |
|
| Reservations | Available Reservations accepted only for large groups using the second-floor seating (Reservations are not accepted for regular use of the first-floor seating) |
| Seating | 156 seats in total ・Counter: 6 seats ・Tables: 70 seats ・Second-floor tatami room: 80 seats |
| Smoking | Entirely non-smoking |
| Restrooms | Western-style toilet |
| Families with children | Strollers allowed (first floor only) Children's tableware available Children's chairs available |
| Accessibility | Ramp Wheelchair access available (first floor only) Restroom is not wheelchair accessible |
| Website | Kouchin | For everyone's "Delicious!" |
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