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Chicken sashimi

One of my favorite restaurants is Yakitori Totto on West 55th St, Manhattan. Until a few months ago, they had chicken sashimi on the menu, served several ways, and I loved it. They stopped serving it, they said, because it wasn't popular enough. Does anyone know where else I can find good chicken sashimi in NYC (or elsewhere)?

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  1. No kidding!?! they took that off the menu? Such a shame.. that place is great...

    1. This is just a gut feeling, but I don't think raw chicken is such a good idea..

      2 Replies
      1. re: wrathofcannes

        neither is skydiving.. but its' fun. :)

        1. re: wrathofcannes

          i am telling you, I ate chicken sashimi at Totto at LEAST 20 (maybe 30) times, never any ill effect. Well-sourced and prepared chicken, I trust it. Perdue factory farms, no way.

        2. Maybe the heatlth department cracked down? Big e coli risk with raw poultry.

          1 Reply
          1. re: erikka

            it's a salmonella risk, not e coli. but most likely because it wasn't popular. there are certain breeds of chicken used for raw chicken dishes, like the blue footed chicken, because they don't carry salmonella. They tend to be expensive, high quality chickens.

          2. What was the texture like? When I think of it, I would imagine it would be limp and soggy.

            3 Replies
            1. re: macca

              Wrathofcannes, did you mean to be funny when you said "gut feeling"? Because it is funny.

              1. re: macca

                A waiter claimed that it was discontinued because of lack of popularity, and she was also sad to see it go...but I wouldn't put it past the health department to interfere where they aren't wanted.

                The texture is soft, tender, melt-in-your-mouth but not really reminiscent of any fish, maybe more like a raw scallop or very tender clam...the flavor is very mild, no chicken taste, more like maybe fluke (of course no fishiness), it picked up the fresh wasabi really well. They also had it "sumo style", you put a little soy sauce into a bowl of strongly garlicked raw egg for dipping...yummmm...and they also served it rolled up in a shiso leaf with plum sauce....

                1. re: kenito799

                  Thanks. Never heard of it- but you sure make it sound good! Our teen would be totally spooked by this. She ALWAYS checks to make sure her chicken is cooked ALL THE WAY through! I don't get insulted anymore- I have never served her a piece of chicken too undercooked for her tastes, and she has chicken at least five nights a week ( talk about picky!), but still she checks. This would send her right over the edge!!

              2. Damn. Raw poultry AND raw egg? You people rock!

                Here in DC, I'm lucky to find joint that'll cook my burger medium rare.

                1. my husband and i are HUGE Yakitori Tory fans, and they change their menu to often fr comfort in my opinion, they removed my favorite drink Zen and my husbands onion salad after much complain from both of us, it does force us to try new things though,
                  how does it compare to totto?

                  1. I seem to recall a line from a recipe for chicken sashimi that I came across in a Japanese cookbook many years ago: "Take a boneless breast of chicken and place in boiling water -take out as soon as possible." Slice.... etc...

                    1. The answer is simple. The best Yakitori outside of Tokyo. Tori Shin.

                      2 Replies
                      1. re: sushiman

                        Tori Shin is amazing, it pulls far away from any of the Totto's, and pulls away hard.

                        They use Pennsylvania Amish chickens.

                        One of the best Japanese restaurants in NYC of any category. (Sushi, Kaiseki, etc.)

                        They chicken sashimi and it's not going anywhere since most regular customers have omakase.

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                        Tori Shin
                        1193 1st Ave, New York, NY 10065

                        1. re: sushiman

                          Went to Tori Shin last night and umm, I don't know how anyone could say it is anywhere near as good as Totto. Chicken sashimi was great to have and quite delicious, but for other yakitori there is no reason that i can fathom why you would go there instead of Totto or Tory's. Maybe the chickens are "Pennsylvania Amish" but they are definitely bigger than the ones at Totto, judging from the size of the organs. The flavor was correspondingly less concentrated. The genius of Totto is the perfect execution of each item, how they adjust the heat and moisture as each thing is grilled, to bring out the perfectflavor and texture...so that the gizzards come out smokier, teh meatballs juicier, etc--at Tori Shin everything had the same level of char. Just not in the same league. The meatball did not have the same springy texture from being expertly slapped repeatedly in the palm--I could have made a meatball like Tori Shin's at home. The bill was also much higher than we have ever paid at Totto, where we get more variety and better quality stuff. The place is extremely smoky, too, and although we were sitting by the windows one of our party had to keep leaving to get air since his eyes were burning.
                          So to each his own, and if Tori Shin were the only yakitori in town i woudl love it--and it is the only place to go when you MUST have chicken sashimi--but I would be hard pressed to believe that most people would prefer Tori Shin over Totto.

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                          Tori Shin
                          1193 1st Ave, New York, NY 10065