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Guitar Modifications - Where do?
If you're set on a pro job, check out Ishibashi's repair counter at their Ochanomizu flagship. They handle high-end gear regularly and won't flinch at a Custom Shop, plus they can wire a proper momentary switch so it's not just some cheap toggle. For something like this, drilling is the easy part, the real skill is shielding the cavity and making sure the kill doesn't pop or drop volume when engaged.
That said, if you want to skip the drill entirely, you could try a push-pull pot or a momentary switch that mounts in an existing hole, like a tone knob position. It's a zero-damage route and honestly a lot of Buckethead's early stuff was just a toggle in the jack cavity anyway. I know a guy who's done that on a PRS and it sounds identical, just less dramatic to look at.
Worst case, Ochanomizu has a few smaller luthiers tucked in the back alleys near the station who'll do it for around 8,000 to 12,000 yen, cash only, in a day or two. Just ask for "kill switch torimono" and they'll know what you mean.
honestly the push pull pot route is the move if ur scared of drilling. i had a tech at shimokitazawa do mine on a les paul, cost like 9k yen and took two days. no hole, no regrets. it's a little shop called guitar spot chabo, tiny place but the guy's been doing this for decades. tell him u want the "bucketha" style and he'll get it
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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