Years ago when I was just starting out as a restaurant critic, I was invited to a Japanese restaurant that specialized in ikizukuri -- raw fish served alive.
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Dinner began with us choosing a live fish -- well, two live fish and a live lobster, actually -- from an aquarium. Then, the sushi chef filleted and gutted the sea creatures without killing them. He cut the raw flesh into pieces and served it on a plate alongside their assembled bodies and heads -- still twitching, still quivering, still alive.
It was, the chef told us, the freshest fish that would ever cross our lips. He was correct, of course. In fact, it was one of the best things I've ever eaten.
But I haven't been able to forgive myself since.
I was reminded of my momentous live animal feast after watching the video below showing three food journalists partaking in a three-course live lobster menu at a restaurant in New York City.
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