I have a question in general about chicken in Japan. I know in some places it's served raw as sashimi, so does that mean that there are no laws to regulate how cooked chicken should be?
I ask because of one situation in particular - I was at a yakitori place with friends and we were eating some (fantastic, delicious) breast-meat chicken. We'd all been eating the pieces in one bite, but a friend cut hers in half and found the middle to be very pink. We were torn on what to do - send it back or assume that's how it's supposed to be.
Is chicken often cooked "medium" here? Or does that seem like a mistake by the kitchen?