You know when you were growing up and got told raw chicken is bad for you? Well, turns out it was all a big lie because you can eat chicken sashimi in Osaka at Akadori Haruka (赤鶏はるか).
Is chicken sashimi any good though, or is it frankly devil’s candy that should be avoided at all costs? Here’s the YPT guide to raw chicken.
What Chicken Sashimi Is and How They Make It Safe
Chicken sashimi (鶏刺し) is exactly what it says on the tin: raw chicken. Normally eating raw chicken is a straight-up bad idea because of salmonella and other bacteria that can wreck your guts. But places like Akadori Haruka make it safe by freezing the chicken to minus 20 degrees Celsius for at least 48 hours before serving. This kills parasites and most bacteria. The chicken is sourced fresh from trusted suppliers who specialise in raw preparations, so it’s handled with care from slaughter to plate. Hygiene is strict to avoid contamination because the risk is very real otherwise. And I’m pretty sure it’s not halal.
This is not some gimmick only found in Osaka. Chicken sashimi—or toriwasa (鳥わさ) as it is sometimes called—is eaten in parts of Japan like Kyushu and Shikoku. Akadori Haruka is one of the best-known spots in Osaka for it. You can also get raw chicken in Mongolia, but that’s a whole other bag of vegetables.
And I have eaten here twice and lived to tell the tale!
The Restaurant and the Menu
Akadori Haruka sits right in the middle of Dotonbori, Osaka’s food madness zone. It’s nothing fancy but gets the job done with a proper casual, loud atmosphere full of locals who know their shit. Clean and straightforward, the focus here is on chicken and nothing else.
The menu is more than just chicken sashimi. Besides the breast and thigh served thin and raw, they also offer raw chicken liver (肝臓), heart, gizzard and neck—all sliced thin and served with dipping sauces ranging from salty soy to a ponzu citrus punch. If you’re brave, there is even raw chicken topped with a raw egg yolk (生卵の黄身) to mix in for extra creaminess. They do not mess around with waste here—every part of the bird gets used and used well.
On top of the raw stuff, you have the usual yakitori grilled skewers over charcoal, which is what most people come for if they chicken out of raw. The grilled parts include wings, skin, cartilage and thighs—all done perfectly with a smoky bite. All of the chicken though is of the rare variety.
Drinks-wise they keep it traditional with Japanese beer like Asahi and Sapporo on tap, plus sake served hot or cold to cut through the richness of the chicken. For something lighter, they offer shochu and some basic soft drinks.
The menu is tight and no-nonsense but hits every note you want for a proper chicken sashimi experience. The staff know their stuff and will happily guide you through the options if you’re new to the game.
So How’s the Sashimi?
It’s surprisingly good. Each part has its own character. The innards feel right at home raw and go perfectly with the salty-sweet dipping sauces. The breast meat is milder and a bit weird as sashimi but still tasty. The texture is soft but has some chew, making it unlike anything else you’ve tried.
Akadori Haruka uses all parts of the chicken and it pays off in the variety of flavours and textures. The biggest challenge is mental. The thought of raw chicken turns most stomachs. But if you get past that, you’re in for a solid if slightly offbeat culinary experience.
Where’s the Sashimi at?
Akadori Haruka
1-10-1 Dotonbori, Chuo-ku, Osaka 542-0071, Japan
Phone: +81 6 6211 3737
Instagram: @akadori_haruka
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