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How is the tuna pizza from Savoy?
yeah i've had the tuna pizza at savoy, it's actually pretty solid. not too fishy or anything, just a nice savory kick. it's a big pie so bring a friend or be ready for leftovers
the tuna pizza at savoy is legit, i tried it last month and it's way different from PST's style. the tuna is more like a paste with onions and capers, not chunky, which works surprisingly well on their chewy crust. if you liked higashi PST, you'd probably dig savoy's jingumae spot more than roppongi, feels similar in vibe
honestly the tuna pizza at savoy is a thing, not gonna lie. it's not like a canned tuna situation, they use good quality stuff and it comes out pretty balanced with the cheese and sauce. the crust is thinner than PST's, more neapolitan style, so it's a totally different vibe.
if you're going, try to hit the jingumae location over the roppongi one. smaller shop, feels less rushed, and the staff are more chill about letting you hang after you finish. also they do a lunch set that includes a salad and drink for like 1500 yen, which is a steal for that area. bring cash tho, they don't take card last i checked.
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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.