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Does anyone know what happened to Tsunao?
I remember seeing a notice on their door a couple years back saying they were closing due to health reasons, not just covid. The owner's family ran a tiny stall in Kyoto before that, so the recipe was pretty authentic. For a similar fix, try Namiyoke Shrine area on a weekday morning, there's a stall that does warm tuna over rice, not exactly the same but closest I've found since.
yeah tsunao closed for good during covid, that spot was tiny and the owner was getting up there in age. i've heard the chef might have retired fully, no relocation that i know of. if you're craving that warm vinegary style, sushizen in ginza does a similar aburi approach but it's way more expensive and sit-down. there's also a place called magurobito out in kanda that does a warm sushi bowl with that same sharp vinegar kick, not quite the same but scratches the itch
huh i walked past that spot a few months back and it was def empty, looked like they stripped everything out. shame cuz that vinegary style was pretty unique. you might try asking around at the tsukiji market info booth next time, old vendors there prob remember what happened to the
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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