Sayonara, “reba sashi” (raw liver slices). The prefecture’s restaurants become crowded before the ban/Kanagawa

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1206290014/

June 29, 2012

A group of smiling women reach for the plate of reba sashi. "Tomorrow, we have reservations at more restaurants," they said, intent on eating it while they can=Koukiya Restaurant, Naka Ward, Yokohama City

The popular raw beef liver dish, called "the king" of items listed on raw meat menus will completely disappear this month. In July of last year, the Ministry of Health, Labor and Welfare http://www.mhlw.go.jp/english/ requested the entire country's restaurants to refrain from serving reba sashi, drawing the request from food sanitation laws. On the 12th of this month, a formal ban was decided upon. Every day afterwards, customers within the prefecture have been travelling between various steakhouses by foot, keeping them packed as they seek to eat the dish while they still can. "A part of culinary culture is being erased". Throughout the night in Yokohama's China Town, voices expressing regret could be heard.

After 8:00PM, the restaurant became fully seated. This was on the 26th, a Tuesday evening. "So far, most of our customers have come to order reba sashi. This has been going on continuously since last week." said Takatomo Kawai (33), the manager of Koukiya (Naka Ward, Yokohama City), a grill that serves organ meat. "This is the flyer of our dishes. While being under continuous sanitary supervision for the 5 years since we've opened, we haven't had a single issue. It's regrettable that the method decided was that of a ban." From next month, the restaurant plans to offer stove-cooked reba sashi.

3 co-workers from the Kounan Ward of Yokohama visited the restaurant. Nursing assistant Naomi Ono (40) signed an internet petition opposing the ban. "I like the sweetness and feeling of reba sashi. I want to be able to keep eating it" she said, showing regret as she reached for the remainder with chopsticks.

San Sei An Grill, also located in the Naka Ward, displayed a "Reba Sashi Ban Countdown" on their storefront. With the swelling demand, they were undecided on how much to order, stopping on the 26th.

"First, raw meat has to be cooked before eaten. Now, cold noodles are becoming popular. This has become my highlight for this half of 2012," lamented restaurant manager Jun Oe (53).

With up to twenty people a day showing up for reba sashi, losing their "top earner" will be a serious wound to business. "Dealing with inventory going forward, we'll have to strive towards carrying items that don't go beyond “zero risk”. A part of dining is being completely erased. It's regrettable for things to go this way," he said with a lowering voice.

In April of last year, the Ministry of Health, Labor and Welfare received word of a number of food poisoning cases coming from a grill chain offering Yukhoe and tightened standards for the handling and preparation of raw beef. By December of that year, receiving a number of food poisoning cases, many still dealt with beef liver. Additionally, upon seeing the report of Verotoxin-producing Escherichia coli 0157 coming from beef liver, they decided to implement a ban that goes into effect after July 1st of this year. Those violating the law are subject to up to 2 years of imprisonment, as well as being punished with a fine up to 200,000 Yen ($25,000).

Original text:

さよなら“レバ刺し”、禁止目前で県内飲食店にぎわう/神奈川

2012年6月29日

笑顔でレバ刺しに手を伸ばす女性客。「明日も別の店に行く予定」と食べ納めに意欲的だった＝横浜市中区の幸喜屋

生肉メニューの“王様”として人気の「牛のレバ刺し」が、今月いっぱいで姿を消す。厚生労働省は昨年７月、食品衛生法に基づき全国の飲食店に牛の生レバー（肝臓）の提供自粛を要請してきたが、今月12日に「禁止」を正式決定。以降、県内の焼き肉店などは「食べ納め」へと足を運ぶ客で連日にぎわっている。「一つの食文化が消える」。別れを惜しむ声が、夜の繁華街に響く。

午後８時を過ぎると、店内は満席となった。26日、火曜日の夜。「ほとんどレバ刺し目当てのお客さまで、先週からずっとこの状態です」。横浜市中区のホルモン屋「幸喜屋」の川合崇友店長（33）は「うちの看板商品。衛生管理を徹底して開店以来５年間、一度も問題になったことがない。禁止が決定されたものは仕方ないが、悔しい」と話す。来月からは、コンロと一緒に「焼きレバー」として提供する予定だ。

同市港南区から職場仲間３人で訪れていた看護助手の大野直美さん（40）は、インターネット上で禁止反対の署名に賛同した。「生レバーの甘さと食感が好き。できればこれからも生で食べたい」と名残惜しそうに箸を伸ばした。

同市中区の焼き肉店「燦星庵」では店先で「レバ刺し禁止カウントダウン」の表示を行っていたが、需要の高まりで入荷予定が定まらず、26日でやめた。

大江淳店長（53）は「まず生肉を食べてそれから焼き肉、冷麺というのが流れだったが、前半のハイライトがなくなる」と嘆く。

１日20人前ほど出る“稼ぎ頭”を失うのは、営業的にも痛手だ。「食品を扱う以上、限りなくリスクゼロに近づけるよう努力してきた。一つの食文化がなくなってしまうことは、残念で仕方ない」と声を落とした。

厚労省は昨年４月にユッケを提供した焼き肉チェーン店の集団食中毒を受け、生食用牛肉の提供基準を厳格化。より食中毒件数が多い牛レバーについても同年12月、肝臓内部から腸管出血性大腸菌Ｏ１５７が見つかったことが報告され、ことし７月１日以降の禁止が決まった。違反した場合には、２年以下の懲役または２００万円以下の罰金が科せられる。