Sasami

A slender cut lying against the breast, its name said to come from a resemblance to a bamboo leaf (sasa). Known as the leanest, most protein-dense part of the bird, with a single tendon running through its center. Only one comes from each side of the bird, so it's yielded in smaller quantity than the breast itself. Some shops even serve it raw as sashimi, since a truly fresh piece carries little odor and a refined flavor.

It's typically cooked after that central tendon is removed, a step that, if skipped, leaves the texture tough. With almost no fat to protect it, it dries out fast if overcooked, so quick methods like a brief poach or steam suit it best. Sliding a knife tip along the tendon and pulling it free is said to remove it without tearing the meat. Pairing it with plum paste or shiso is a standard way to bring out its plainness rather than mask it.

Leaner even than the breast, it holds the title of the plainest lean cut on the whole bird. It's become a go-to for light, oil-free dishes like salads and cold plates precisely because that total lack of fat is the selling point, not a drawback. Where the breast leans on its skin's fat to soften its plainness, the tenderloin goes the other way, leaning into that plainness with nothing to hide behind. It's a favorite among people focused on strength training too, the archetypal high-protein, low-fat cut.