I have had chicken liver sashimi before (thoroughly bathed in salts), but I was a little surprised to walk into a bar (not even a restaurant) in Kagoshima, and chicken sashimi on the menu. Shoko told me that it’s a Kagoshima specialty, made from the black skinned chicken that is native to the area. I had to give it a go. The meat had a fantastic texture. It was firm, not chewy, but had a bite to it. Light and crisp in flavor, but there was a sauce on it, so that was the most prominent flavor. It was delicious.

May 7th, 2010 by John (Cho-Tabetai)