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The story
In the food-poisoning case involving a customer who ate “chilled crab ramen” at a restaurant run by YouTuber Komeo, it has been reported that the restaurant failed to keep the daily hygiene records required by law, and that a swab test of the premises detected Staphylococcus aureus (staph bacteria). In an interview, Komeo said that even if this means he can no longer keep the restaurant running, he wants his own experience to help raise hygiene awareness across the restaurant industry. On 5ch, opinions split between defenders and critics, with debate centering on whether a home kitchen is really any more sanitary, and on references to a person said to be an investor in the restaurant.
Regarding the “chilled crab ramen” that caused the food poisoning, it has come to light that the restaurant had not been keeping the legally required hygiene management records.
Komeo, the restaurant’s owner, spoke with our program.
“If you take cooking away from me, there’s nothing left of me, so even if this ends up forcing me to shut this restaurant down, I hope to stand in front of customers again someday. I also want to share my real experience with restaurant owners everywhere, so I’d like to put out a message that helps raise hygiene awareness across every restaurant in Japan.”
Source: news.yahoo.co.jp / Original article here
What people said
And that's despite Hiramoto being kind enough to warn him.
What if it's a phone he's only allowed to use in a sanitized kitchen?
Hygiene is part of "food" too, though.
No way that's true.
That's just some guy still living with his parents talking (a "kodo-oji").
Describing yourself there?
Board posters are idiots who apparently think everyone in the food business holds a license and gets a stool test every month.
There's this one crucial difference though — money changes hands…
Strangers constantly coming and going, people staying in the kitchen the whole time, and food exposed to open air far more often and for longer — that makes it way riskier than a home kitchen.
None of you were actually victims here, were you?
Food isn't something you can shrug off as "not my problem," so of course people are going to keep bashing him.
This isn't even in the same league as normal hygiene standards.
Isn't staph itself just a normal bacteria that lives on everyone's skin anyway?
"Top-tier businessman," lol.
If he'd actually had someone properly trained, he wouldn't have this dumb cautionary tale to tell.
That certification's a joke anyway — you get it just for showing up to the course, even if you sleep through it.
It's even more lax than the class they make you take after a driving violation.
Makes sense — there's no way to cook 700 bowls a day, two days' worth, all on the day itself.
Could you even physically serve 700 bowls between 3pm and 9pm?
How many could a normal stall selling hot ramen manage in that time?
A chilled version seems like it'd take even more work.
He's just getting a business suspension, obviously.
Calling someone with several billion yen in annual revenue "not top-tier" is hilarious.
Sounds like the type who'd be jetting around on planes.
Several billion yen in annual revenue is nothing special — plenty of small-town factories pull that in.
Even a small-to-medium business needs at least that much just to be taken seriously.
That's basically sole-proprietor level.
For a listed company it's barely enough to scrape by, and only in high-margin sectors like IT — it's the kind of revenue where you'd still be sweating whether you meet the market-cap requirements to stay listed on the Growth market.
There's no such tide.
Just hurry up and pay for what you did 💩
Background and Key Points of This Story
Hygiene management logs are part of the HACCP-based sanitation framework that became fully mandatory in 2021, requiring restaurants to record details like cooking and storage temperatures every day. Staphylococcus aureus is a common bacterium found on the skin and in the nasal passages of many people; a frequent misunderstanding is that it’s not the bacterium itself but the toxin (enterotoxin) it produces as it multiplies in food that actually causes the poisoning. In the thread, opinions split over whether a home kitchen’s hygiene can fairly be compared to a commercial restaurant’s, with some pointing out that businesses taking customers’ money carry legal responsibilities that households don’t. There were also unverified comments touching on an alleged investor and past incidents, but since these couldn’t be substantiated, this article does not cover them.
*This article is excerpted and summarized from the 5ch (Nandemo Jikkyo G) thread “[Sad News] Komeo’s Sloppy Management — No Daily Hygiene Records, Staph Bacteria Found in Kitchen Swab Test.”
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