Late night happy hours can be difficult to come by in Orange County. The Kei Concepts team hopes to change that.

KIN Craft Ramen & Izakaya in Fountain Valley is now offering their own late night happy hour, aligning perfectly with the izakaya tradition.

The star of KIN’s menu is their housemade ramen, crafted with rich, slow-cooked broths. The Original Gyu-Tonkotsu Ramen, an unctuous, creamy broth with tender pork slices and plenty of green onion accoutrements, is a happy hour favorite.

Beyond ramen, KIN embraces its izakaya roots with an extensive lineup of small plates—perfect for sharing over drinks. Standouts include the hokkaido scallop crudo and chargrilled yakitori skewers. Each dish balances comforting Japanese flavors with fresh, local ingredients.

The drink menu complements the food with a selection of Japanese sake, craft beer, and whiskey. The Yuzu Fizz cocktail is consistently one of their most popular orders.

KIN’s sleek, dimly lit interior creates the ideal evening atmosphere. It’s a perfect spot for catching up with friends or unwinding after the workweek, salaryman-style.

We spoke with Chef Viet Nguyen, the driving force behind Kei Concepts, to learn more about his vision for KIN.

Meet Chef Viet Nguyen

Tell us about your journey to opening KIN Craft Ramen & Izakaya.

KIN actually started during the pandemic when we were operating out of Gem Dining with a limited, ticketed takeout ramen concept. It was just something we did to stay creative and keep things moving during a tough time—but the response blew us away. The ramen bowls would sell out almost instantly. That demand told us there was something special here, so we took the leap and turned it into a full restaurant. KIN grew from that moment—born out of resilience but driven by real passion for the craft.

How does the izakaya experience differ from a typical bar or restaurant?

An izakaya is all about vibe. It’s casual but intentional. It’s the kind of place where you sit down for one drink and end up staying for a few hours, ordering small plates as you go. There’s no rush, no formality—just good food, good drinks, and good company. That’s what we tried to capture at KIN.

Tell us about your new happy hour!

Most happy hours wrap before dinner even starts—we wanted to flip that on its head. Our late-night happy hour runs Sunday through Thursday from 8 to 10 p.m., and it’s made for the people who still want to eat well after most kitchens are closed. It’s a little louder, a little more laid-back, and really leans into that izakaya feel. The food’s fun, the drinks hit right, and it’s the kind of spot you can slide into at the end of the night.

What do you hope visitors will take away from a visit to KIN?

Honestly, I hope people leave feeling surprised—in the best way. We’re pushing the limits with our ramen, experimenting with flavors and ingredients that you don’t usually see in a bowl. But it’s still grounded in technique and respect for tradition. We’re not here to follow the rules—we’re here to make something memorable.

Any other information you want to share with readers?

KIN’s been a passion project from the beginning, and it’s just one piece of what we’re building at Kei Concepts. We’re lucky to be part of a curious, open-minded community and always hungry for something new. That’s what keeps us creating.