Is it safe to eat raw fish in Japan?

Learn why sushi and sashimi are generally safe at reputable shops, what risks such as anisakis exist, and which simple habits and precautions help.

Published October 20, 2026 at 7:26 PM JST | By Tokyo Paul

Quick answer: Raw fish is generally safe to eat in Japan at reputable restaurants, markets and sushi shops that handle fish carefully, and sushi and sashimi are an everyday food. Small risks exist, including parasites such as anisakis and bacteria, so choosing fresh, well-kept fish and following simple habits helps. People who are pregnant or have weakened immunity should ask a doctor.

The short answer: generally safe, with sensible care

Sushi and sashimi are part of ordinary eating in Japan, and the fish used is selected and handled with raw consumption in mind. Reputable shops keep fish cold, prepare it quickly and serve it fresh. For most healthy visitors, eating raw fish at a busy sushi counter, a market stall with high turnover or a good supermarket counter is a normal part of a trip and a highlight of Japanese cuisine.

No food is risk free, however. Raw seafood can carry bacteria or parasites, and the Tokyo Metropolitan Government's food safety pages discuss anisakis, a parasitic worm that people can swallow with raw fish. The risk is manageable, and understanding it takes only a few minutes.

Japan also has a long tradition of eating raw fish, which helped build the habits and supply chains around it, from fishing ports to wholesale markets to neighborhood fishmongers. Visitors benefit from that experience simply by choosing places where locals eat regularly.

How sushi and sashimi fish are handled

Fish sold for sashimi is handled differently from fish intended for cooking. A general reference explains that sashimi-grade fish is often caught by methods that reduce stress, killed quickly and kept on ice, which helps it stay fresh longer. Sushi shops buy daily or frequently, and many remove the internal organs promptly, because parasites can move into the muscle if fish sit at room temperature.

The Tokyo government site advises that effective methods against anisakis are freezing and cooking. For businesses, it mentions freezing at minus 20 degrees Celsius for more than 24 hours, removing organs promptly, keeping fish cold and checking fish by sight during preparation. It also notes that vinegar, wasabi and soy sauce used in ordinary preparation do not kill the parasite, so these are flavors, not protections.

Cooking is the most dependable step for anyone who wants to avoid the risk altogether. Many sushi restaurants serve cooked toppings such as grilled eel, simmered conger eel, shrimp, omelet and seared fish, so a sushi meal does not have to be entirely raw.

Understanding anisakis and other risks

Anisakis is a parasitic worm that matures in marine mammals such as whales and dolphins, and people can become ill by eating raw seafood that contains it. According to the Tokyo page, anisakiasis mainly causes abdominal pain, usually within about eight hours of eating, with nausea and vomiting possible. The fish most often associated with it include mackerel, salmon, herring, squid, sardine and saury, though other species can carry it.

Bacteria are the other concern, and they are managed by keeping fish cold and clean. Some raw items carry higher risk than others. A general reference notes that chicken sashimi is a serious food poisoning risk, and that raw beef liver was banned for sashimi in Japan in 2012. Raw meat dishes are not the same as sushi, and travelers can skip them without missing anything.

The Tokyo page lists several fish that may carry anisakis, including mackerel, salmon, herring, squid, sardine and saury, and notes that farmed fish can carry it if they are fed live food that contains the parasite. Reputable shops know these details and prepare fish accordingly.

What costs and timing mean for freshness

Prices differ widely, from conveyor-belt sushi to counter service, and price is not a reliable indicator of safety on its own. A busy shop where fish moves quickly is generally a good sign. Markets and food halls often sell sashimi packs; check the date or time marked on the package and keep it cold until you eat it.

If you buy raw fish to take back to a hotel room, eat it soon and keep it in a refrigerator, not in a warm bag. Official food safety pages from Japanese authorities provide guidance, and the Tokyo site recommends that consumers buy fresh fish, remove the internal organs quickly and refrigerate at 4 degrees Celsius or lower if preparing fish at home.

Many hotels do not have kitchens suited to preparing raw fish, so ready-made sashimi from a reputable counter is a more practical choice for travelers than buying whole fish and preparing it themselves in a small room.

Who should take extra care

Pregnant travelers, young children, older adults and people with weakened immune systems are often given specific guidance by their doctors about raw foods. That guidance is personal, so ask a doctor before traveling. Many Japanese restaurants can offer cooked options such as grilled fish, tempura, egg sushi, vegetable rolls and cooked shrimp or eel.

Families can order a mix of cooked and raw items, and solo travelers can start with milder fish and see how they feel. People with seafood allergies should consider sushi shops carefully because of shared surfaces and sauces, and staff can explain ingredients if asked. Visitors who simply do not like the idea of raw fish can enjoy Japan with cooked seafood and many other dishes.

When ordering for children or older relatives, asking staff to recommend cooked items is perfectly normal. Hotels, family restaurants and conveyor-belt shops often include non-raw choices in their menus, with photos that help show which ones they are.

Common mistakes and misunderstandings

A frequent misunderstanding is that wasabi or soy sauce kills parasites. The Tokyo page states that normal preparation with vinegar, wasabi and soy sauce does not kill anisakis. Another is thinking that the pickled ginger served with sushi protects you. It cleanses the palate, and a general reference describes any protective effect as reputed rather than proven.

Some travelers buy discounted sashimi late in the day, leave it unrefrigerated, or eat raw fish at a place with low turnover. Others assume that fish from a farm is risk free, though the Tokyo page notes that farmed fish can carry the parasite if fed live food containing it. Choosing busy shops and keeping fish cold remains the best habit.

Finally, some visitors think that a very low price signals danger or that a very high price guarantees safety. Neither is dependable. Cleanliness, turnover, cold storage and sensible handling are better signals than price alone.

Planning tips and next steps

Choose busy, clean restaurants, eat soon after purchase, and keep takeaway fish cold. If you feel unwell after eating raw fish, contact a doctor or a local clinic, and mention what you ate. Start with a small amount if you are new to raw fish.

Rules and practices change, so check current guidance from the local health center. Many travelers find that sushi and sashimi in Japan are among the most memorable meals of a trip, and a few simple habits make them easy to enjoy. This guide shares general information, not professional advice; for health concerns, talk with a doctor or local clinic.

Frequently Asked Questions

Can pregnant women eat sushi in Japan?

Guidance depends on the individual and on the type of fish, so ask a doctor before traveling. Cooked options such as tempura, grilled fish, vegetable rolls and egg dishes are widely available in Japan, and staff can help identify cooked items on the menu.

What is anisakis?

Anisakis is a parasitic worm that matures in marine mammals such as whales and dolphins, and people can be affected by eating raw seafood that contains it. The Tokyo government site names freezing and cooking as effective prevention and notes abdominal pain as the main symptom.

Is conveyor-belt sushi safe?

Reputable conveyor-belt shops follow food safety rules and move plates quickly, but the usual care applies. Choose busy shops, avoid plates that have been circulating a long time, and order directly from staff for fresher fish if you prefer.

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