Usual Suspects - Super Street Contributors
Senior Editor
Jonny "JDM" Wong
I don't know what would compel the Japanese to open a restaurant that specializes in cooking or not cooking the leftovers of a chicken, but after indulging in it once, I don't think I'll try it again. I'd rather have an unlicensed fugu chef serve me raw fugu liver before I try eating chicken testicles again. (And no, it didn't taste like chicken; more like tofu and nuts imy mouth.) View Related Article
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