Chicken sashimi is raw or lightly seared chicken served in thin slices, and it is not considered safe to eat. Even in Japan, health authorities advise against it because raw chicken commonly carries Campylobacter and Salmonella, which can cause severe food poisoning. Some specialty restaurants in Japan try to reduce risk with strict sourcing and handling, but a nonzero risk remains.
What is chicken sashimi?
Chicken sashimi, often called torisashi or chicken tataki, is a dish of very fresh chicken served raw or only lightly seared on the surface, typically with soy sauce, citrus, ginger, or wasabi. It is a niche item found at certain izakaya and yakitori-focused restaurants, with regional ties in parts of Kyushu and to premium breeds like Jidori or Nagoya Cochin. Unlike fish sashimi, which is handled under parasite-control rules, poultry is a frequent reservoir of bacteria that can make people sick even in small numbers.
Japan’s infectious disease authorities advise consumers not to eat raw or undercooked chicken because of Campylobacter risk (NIID, Japan).
How is chicken sashimi prepared in Japan?
Restaurants that serve it aim to minimize contamination by using same-day slaughter, carefully trimming surface tissue, keeping dedicated knives and cutting boards, and, in some cases, briefly searing the exterior or using controlled low-temperature cooking. These steps can lower the bacterial load on the surface, where contamination is usually highest, and strict cold-chain handling further slows bacterial growth. However, neither quick searing nor careful butchery can guarantee safety, and pathogens can persist in crevices or deeper tissue.
Some venues use low-temperature cooking to pasteurize, which, if properly validated, produces chicken that is technically cooked and not raw. Because diners cannot verify time–temperature controls, and process lapses can occur, public health guidance still treats rare or undercooked chicken as unsafe.
Why is chicken sashimi risky?
The principal hazards are Campylobacter and Salmonella. Both are commonly present on raw poultry and can cause diarrhea, fever, abdominal cramps, and, in some cases, severe complications such as reactive arthritis or bloodstream infection. In Japan, Campylobacter is a leading cause of bacterial food poisoning and is strongly linked to undercooked chicken dishes.
The USDA’s guidance for safety is clear: cook all poultry to an internal temperature of 165°F (74°C) to achieve sufficient pathogen reduction (USDA FSIS).
Two common misconceptions are that premium breeds are inherently safe and that acids or alcohol “sterilize” meat. Specific breeds or free-range practices do not eliminate bacterial risk, which mostly arises during slaughter and handling. Acidic marinades or spirits can change texture or flavor, but they do not reliably kill the bacteria that cause illness.
Is chicken sashimi legal or common?
In Japan, chicken sashimi is allowed but discouraged by national and local health agencies, so it appears only at select specialist restaurants. Outside Japan, it is generally not served. In the United States, the FDA Food Code requires restaurants to cook poultry to 165°F, which effectively prohibits serving raw or undercooked chicken (FDA Food Code).
How does the risk compare to other raw foods?
Raw fish for sushi and sashimi is handled under parasite-control rules and is not typically associated with Salmonella or Campylobacter. Raw oysters carry different risks, notably norovirus and Vibrio. Raw beef dishes like tartare are not risk-free, but poultry has a particularly strong association with Campylobacter and Salmonella infections in many countries.
Campylobacter is one of the most common causes of bacterial gastroenteritis worldwide, and raw or undercooked poultry is a major source of exposure (CDC).
Bottom line: should you try chicken sashimi?
From a food safety standpoint, the answer is no. Public health agencies in Japan and elsewhere advise against eating raw or undercooked chicken because the risk of serious illness is real and cannot be fully eliminated by surface searing, special breeds, or marinades. If you encounter chicken sashimi at a reputable restaurant in Japan, understand that careful sourcing and handling reduce but do not remove the risk, and choose accordingly.