Japan also has health and cleanliness requirements for it’s restaurant systems that would send certain ‘Freedom’ types into a royal tizzy.
ferretfae
Nope nope nope. I know they have a lot better food cleanliness rules but I couldn’t. I don’t even like my steak too raw. It’s a texture thing
Asa_Ayase
I’ve had raw chicken a few times in Japan and it was absolutely wonderful. The key is trusting the chef and restaurant. Every time I did was in a high end, fine dining setting though. I’d never trust it outside of that. My all time favorite restaurant on the planet is a chicken specialist in Tokyo (Toriyaki Ohana) and I’ve eaten there a handful of times and usually one or two courses will be raw. Incredible every time. The chef is the most animated, down to earth, and passionate chef I’ve ever met. His infectious energy is part of why I love the place so much on top of how incredible his food is. I’ve eaten at dozens of Michelin starred or rated restaurants in Japan and around the world and Toriyaki Ohana is better than all of them in my opinion. The place not even having one star is a crime to me.
OkOwl9578
Hell nah.
megatool8
I have had it, I thought it was meh. Give me some horse sashimi any day of the week though.
BCURANIUM
In Korea, it is raw pheasant ( not common btw) , and yes the cleanliness standards are top tier as well.
Ok_Instruction_4717
Yea, I ate it in japan, and it was really good and not chewy at all as i was expecting, I recommend it to those who haven’t tried it. It’s a specialty in Kagoshima!
CMoonL7_73
Tried it recently in Seto City when it was served with sashimi. Had no idea what it was at first, but suspected it was based on the texture. I have lived to tell the tale. Or that’s what they tell me.
Honestly, was bland, nothing remarkable about it.
drunk-tusker
I eat it regularly when I’m in Japan. It’s fine.
gaykidkeyblader
Hell to the no
yankiigurl
Yes, I’ve eaten it. It was fine
TheS00thSayer
Nope.
I know it’s cleaner and much lower risk of contracting salmonella than in the U.S. but there’s still a risk, and it genuinely does not look appetizing to me. The texture would throw me all the way off.
So when it’s something I’m almost sure I would not like, with a food risk, I’m out.
yumeryuu
So to explain why this is a sashimi dish, the chicken was slaughtered near the time this being prepped.
krileon
Ronin_1999
So where I went to for raw chicken sashimi, they made sure the chickens they were using were French Blue Foot, which uses better breeding and production standards to promote healthier stock that are more resistant to salmonella.
The place was also hella clean, so their handling of chicken also reduced any risks of contamination, so I was pretty confident that the meal was safe.
It was a unique experience, the meat was surprisingly sweet, and the texture was velvety. Highly recommend if you’ve done your homework.
Inarticulatescot
I don’t think I’d eat that raw chicken… but I have done a few times in the past.
Jupiter_Foxx
Absolutely not. I already feel at risk when I eat raw fish lol but chicken? Not worth it
faylinameir
I’d eat a lot of raw things in Japan but chicken ain’t one of them. Hard pass
RandomAsianGuy
no they dont, this is a super niche thing that’s even hard to find
RocasThePenguin
Ha. Is this a sub of Japanese food from people not in Japan?
We don’t eat this often. In fact, many never do. I have once, and it’s just not great. But don’t expect this to be on every izakaya menu.
kank84
babybird87
It’s actually really good.. I eat it all the time.. funny my past pharmacist said he would never eat it
CptGigglez
Going in a week and I just might. I know that in Japan it’s fine to eat
ArtNo636
This is really a specialty dish. I’ve never tried it or seen it in a restaurant.
AutothrustBlue
Chicken wasa slaps for me.
curmudgeon_andy
I have! It was served at an izakaya, and I thought it was sashimi. It was delicious! I would totally have it again.
Fangs_0ut
Nope I’m good
naturelover5eva
There is actually a raw chicken dish where I’m originated from as well buf it’s a regional dish. (South Korea) And I’d like to try Japanese version one day.
RoastPorc
I’ve tried seered chicken in Miyazaki a few years ago, it’s very interesting and I would definitely order it again, along with the charcoal grilled gizzards. Best to have it with shochu too!
29 Comments
Japan also has health and cleanliness requirements for it’s restaurant systems that would send certain ‘Freedom’ types into a royal tizzy.
Nope nope nope. I know they have a lot better food cleanliness rules but I couldn’t. I don’t even like my steak too raw. It’s a texture thing
I’ve had raw chicken a few times in Japan and it was absolutely wonderful. The key is trusting the chef and restaurant. Every time I did was in a high end, fine dining setting though. I’d never trust it outside of that. My all time favorite restaurant on the planet is a chicken specialist in Tokyo (Toriyaki Ohana) and I’ve eaten there a handful of times and usually one or two courses will be raw. Incredible every time. The chef is the most animated, down to earth, and passionate chef I’ve ever met. His infectious energy is part of why I love the place so much on top of how incredible his food is. I’ve eaten at dozens of Michelin starred or rated restaurants in Japan and around the world and Toriyaki Ohana is better than all of them in my opinion. The place not even having one star is a crime to me.
Hell nah.
I have had it, I thought it was meh. Give me some horse sashimi any day of the week though.
In Korea, it is raw pheasant ( not common btw) , and yes the cleanliness standards are top tier as well.
Yea, I ate it in japan, and it was really good and not chewy at all as i was expecting, I recommend it to those who haven’t tried it. It’s a specialty in Kagoshima!
Tried it recently in Seto City when it was served with sashimi. Had no idea what it was at first, but suspected it was based on the texture. I have lived to tell the tale. Or that’s what they tell me.
Honestly, was bland, nothing remarkable about it.
I eat it regularly when I’m in Japan. It’s fine.
Hell to the no
Yes, I’ve eaten it. It was fine
Nope.
I know it’s cleaner and much lower risk of contracting salmonella than in the U.S. but there’s still a risk, and it genuinely does not look appetizing to me. The texture would throw me all the way off.
So when it’s something I’m almost sure I would not like, with a food risk, I’m out.
So to explain why this is a sashimi dish, the chicken was slaughtered near the time this being prepped.
So where I went to for raw chicken sashimi, they made sure the chickens they were using were French Blue Foot, which uses better breeding and production standards to promote healthier stock that are more resistant to salmonella.
The place was also hella clean, so their handling of chicken also reduced any risks of contamination, so I was pretty confident that the meal was safe.
It was a unique experience, the meat was surprisingly sweet, and the texture was velvety. Highly recommend if you’ve done your homework.
I don’t think I’d eat that raw chicken… but I have done a few times in the past.
Absolutely not.
I already feel at risk when I eat raw fish lol but chicken? Not worth it
I’d eat a lot of raw things in Japan but chicken ain’t one of them. Hard pass
no they dont, this is a super niche thing that’s even hard to find
Ha. Is this a sub of Japanese food from people not in Japan?
We don’t eat this often. In fact, many never do. I have once, and it’s just not great. But don’t expect this to be on every izakaya menu.
It’s actually really good.. I eat it all the time.. funny my past pharmacist said he would never eat it
Going in a week and I just might. I know that in Japan it’s fine to eat
This is really a specialty dish. I’ve never tried it or seen it in a restaurant.
Chicken wasa slaps for me.
I have! It was served at an izakaya, and I thought it was sashimi. It was delicious! I would totally have it again.
Nope I’m good
There is actually a raw chicken dish where I’m originated from as well buf it’s a regional dish. (South Korea) And I’d like to try Japanese version one day.
I’ve tried seered chicken in Miyazaki a few years ago, it’s very interesting and I would definitely order it again, along with the charcoal grilled gizzards. Best to have it with shochu too!