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The story
Tokyo’s “Curry Expo,” opening September 11 at Shinjuku Ward’s Okubo Park, has announced that “Kaniwo,” the restaurant run by chef Komeo, will no longer be taking part. At the Azabu-Juban Summer Festival held on the 22nd and 23rd of last month, customers who ate Komeo’s “chilled crab ramen” reported food poisoning symptoms one after another, and Minato Ward has confirmed the cause as Salmonella food poisoning. The ward issued Komeo’s restaurant, “Kappo Komeo,” a seven-day business suspension order running from September 3 to 9. On 5ch, opinions were split over whether the cause lay in the ingredients or in staff hygiene management.
On the 3rd, the “Tokyo Curry Expo” — running from the 11th of this month through the 7th of next month at Shinjuku Ward’s Okubo Park — updated its X (formerly Twitter) account to announce that “Kaniwo” would be withdrawing from the event.
“Kaniwo” is run by Komeo, a chef who rose to fame after appearing on the one-minute knockout fighting tournament “BreakingDown.” The restaurant had been scheduled to serve “Crab Curry THE CURRY” at the event. However, at the “Azabu-Juban Summer Festival” held on the 22nd and 23rd of last month, a string of customers reported food poisoning symptoms. On the 3rd, Minato Ward announced it had confirmed the cause as Salmonella food poisoning traced to the “chilled crab ramen” sold by Komeo’s restaurant, and issued a seven-day business suspension order — effective that same day through the 9th of this month — to Komeo’s restaurant “Kappo Komeo.”
The Tokyo Curry Expo account stated: “In light of announcements from the relevant authorities regarding the food poisoning incident at the Azabu-Juban Festival, we have decided to cancel Kaniwo’s planned participation in the Tokyo Curry Expo.” It added that “Spice and Vegetable Yumemin” would appear in its place.
Source: sanspo.com / Original article here
What people said
Komeo
Guess gut strength is a real thing.
That's the scary part — even with no symptoms, your organs could still be damaged, and health problems or suffering could show up down the line.
Isn't it simply whether the person who cooked it was a carrier or not?
Smart call pulling out.
That day, right next to the crab ramen stall, there was a chilled curry udon stand produced by Hana Imai, and I think the two shared the soy milk soup between them — for cost and prep reasons.
Since no food poisoning came from the chilled curry udon, I don't think it was the soy milk itself — more likely it was Salmonella that got onto an employee's hands or something.
Maybe it was the wash water used when chilling the ramen.
Either way, the real cause is still unknown.
That's gotta be it, right
An employee whose stool tested positive touched the food without washing their hands after using the toilet lol
It was an impressive combo in its own way…
Well, with this rain, humidity, and heat, though….
Careless storage temperature: leaving food at room temperature (especially 20-40°C/68-104°F) lets bacteria multiply explosively. This is common in cases like 'leftover freshly-made food sat out indoors for several hours' or 'wasn't refrigerated right away.'
So it really is curry then (an old joke — poop resembles curry).
So it was the secret ingredient, huh?
ttps://www.fujiland.co.jp/business/food/
It's Fuji(land), apparently.
They say the deadly poisonous destroying angel mushroom tastes great too.
Background and key points of this story
Administrative penalties for food poisoning are issued under the Food Sanitation Act once a public health center identifies the facility responsible. Salmonella typically spreads through undercooked ingredients or secondary contamination via an infected employee’s hands, and on 5ch opinions were split over whether ingredients or staff hygiene were to blame. It’s easy to overlook, though, that what Minato Ward confirmed as the cause was not the “crab curry” planned for the Tokyo Curry Expo, but the “chilled crab ramen” sold at the Azabu-Juban Summer Festival. The withdrawal from the Curry Expo was a voluntary decision made by the organizers in response to the incident — no bacteria were actually detected in the curry itself. Chef Komeo is known for moving into the restaurant business after starting out on the fighting event “BreakingDown,” and that background is part of why this incident has drawn so much attention.
*This article is excerpted and summarized from the 5ch (Entertainment/Sports News+) thread “Tokyo Curry Expo announces Kaniwo’s withdrawal after food poisoning at Azabu-Juban Summer Festival.”
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