A North-West Sydney Japanese restaurant, Tatsuya West Ryde, has issued a public apology after a pregnant diner found a lifeless rat nestled in her half-eaten side salad during a katsu don lunch set.
The woman, who posted under the initial “DO,” was dining with a friend when she uncovered the grisly surprise—prompting instant revulsion and alarm. News.com.au reports.
Woman claims restaurant served her salad with dead rat: ‘Absolutely revolting’ https://x.com/nypost/status/1915403224208515482— New York Post (@nypost) April 24, 2025
In chilling Google reviews, DO described biting into crisp lettuce only to taste “something hard,” then spotting the rodent beneath the veggies.
Her friend (initialed “JH”) echoed the horror, writing that other patrons were oblivious to the contamination and should have been evacuated immediately. 9News covered how guests fled in panic.
Tatsuya’s owner responded on Google: “We sincerely apologise for this deeply concerning lapse. We believe the contamination occurred in a delivered salad box, and we’re investigating with our supplier and local authorities.”
The restaurant remains open as the probe continues but promised “corrective measures” to prevent a repeat. Yahoo News outlines the full apology.
Sydney’s Tatsuya West Ryde has issued an apology after a woman found a rat in her side salad after eating half of it. https://twitter.com/pedestrian/status/1915678901234567890— Pedestrian (@pedestrian) April 25, 2025
This isn’t the first time a restaurant has faced rodent horror.
In January, Japanese chain Sukiya closed nearly 2,000 outlets after a rat surfaced in miso soup, forcing mass inspections and pest-control overhauls. People magazine explains.
And in Preston, UK, health inspectors shuttered a kebab shop after discovering a deep-fried rat in the fryer—sparking a zero hygiene rating and urgent council intervention. The Sun details.
Experts warn that complex supply chains and lax kitchen protocols can let vermin slip into unexpected corners of our food.
Food-safety consultant Dr. Sarah Liu tells Tyla that rigorous supplier audits, sealed ingredient storage and surprise inspections are vital to protect diners.
As Tatsuya West Ryde works to rebuild trust, public-health authorities urge vigilance: report any food-safety concerns immediately, and never hesitate to walk away from your meal if something feels off.
