Food

Chinju-ya Restaurant Is For The Most Adventurous Eaters On Earth

There are adventurous eaters, and then there are people who have dined at Chinju-ya Restaurant. This Japanese spot serves some of the wildest dishes on Earth, and make frog legs look like potato chips. Warning: Some of the menu items may shock you—or inspire you to take a one-of-a-kind trip.

Sorry, PETA

Chinju-ya literally translates to something like "rare beast monger," which basically sums up the spot's whole theme. This Japanese restaurant, located in Yokohama in Japan's Noge district, is known for serving such exotic and outlandish dishes as deep-fried axolotl and black scorpions. (How one might actually go about eating a scorpion is another thing.) Let's do a quick rundown of other out-there items you might read on the menu: reindeer steak, badger meat, isopod, crocodile feet, deep-fried whole chicks, soft-boiled boar foot, pigs brain stew, camel curry, bear meat, and just about every insect you can think of. Because the menu is seasonal (When are isopods in season, exactly? Asking for a friend.) and based on availability, you never know what you might get. Bonus: The restaurant's Twitter regularly tweets updates on what is new. Even if you can't read Japanese, the photos are worth gawking at.

Related: Bugs Come In A Variety Of Flavors

We Have So Many Questions

If you're concerned with the means through which the restaurant is acquiring these rare meats, we can't offer you much information. According to OddityCentral.com, restaurant owner chef Fukuoka uses his "international connections" to procure these wild eats. If you're determined to try out this wacky joint, check your bank account first. As you could imagine, the market price for rare animal meat isn't exactly pocket change. According to the Mirror, a whole deep-fried salamander will set you back about $170. Nonetheless, since Chinju-ya opened in 2010, patrons seem to have no problem shelling out big bucks to eat out the shells of big bugs.

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Written By
Curiosity Staff
May 11, 2017