The Risk of Raw Chicken (Torisashi)

ANSWER

Torisashi (raw or lightly seared chicken sashimi) is a genuine, intentionally-served dish at some izakaya and chicken specialty restaurants, usually made from carefully sourced, fast-turnover chicken specifically prepared for raw service — it isn't a mistake or a language-barrier mix-up if it lands on your table. That doesn't make it risk-free: raw chicken carries a real risk of campylobacter, a bacterial infection that causes food poisoning, and unlike the raw-egg situation, there isn't a nationwide handling standard that neutralizes that risk the way there is for eggs. It's honest to say that a meaningful number of Japanese diners avoid it too, precisely because the risk is acknowledged rather than dismissed. If it's offered to you, treat it as an optional, higher-risk choice rather than an automatically safe local custom, and skip it if you'd rather not take that chance.