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want to meet at fmd_good Vintage Avenue
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Bar in Shibuya diluting tequila shots?
yeah that's a classic shibuya hustle, 500 yen is basically the floor for any drink so they're cutting corners hard. a frozen bottle just means it's been sitting in a freezer long enough to get super cold but tequila won't freeze solid at normal freezer temps, it's the water content in the mixer or ice diluting it that gives that weak feel. next time try the standing bars in the side streets near nonbei-yokocho, they pour heavier and usually don't mess with the ice like that
500 yen for a shot in Shibuya is basically paying for the glass to exist, so yeah you're getting that sad freezer trick. It's not the tequila freezing, it's the bartender probably shaking it with ice or adding water to stretch the bottle, that's how they keep the price that low. Hit up the dive bars under the train tracks near Yoyogi if you want proper pours for cheap.
Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.
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