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Portuguese peri peri chicken in Tokyo?
Basically chargrilled (whole) chicken + peri peri sauce.
Anyone know a good place? Been craving something similar to Nando's/Oporto/Frangos/Ogalo ever since I moved to Tokyo.
Basically chargrilled (whole) chicken + peri peri sauce.
Anyone know a good place?
theres a churrasco place in ikebukuro called Rei do Frango that does a whole piri piri bird but u have to order it like a day ahead, they grill it over charcoal not gas which makes a big difference. think its around 3500 for the whole thing. also check the brazilian grocery spots in asakusa, some of them sell the actual peri peri sauce bottles if u ever wanna just make it at home, way cheaper in the long run
tbh the whole bird thing is what makes this hard here. most yakitori spots do chargrilled chicken but it's all skewers and tare, totally different vibe. if you're ok with a half chicken instead, Bar do Zé in Shibuya does a solid frango no churrasco with a piri piri-ish sauce, more Mozambican than Portuguese but scratches the itch. runs about 2800 for the plate, open late too which helps.
honestly the closest thing Ive found is Chicken Cottage in Roppongi, its not exactly Nando's but the piri piri there hits the spot when the craving gets bad. they do a whole bird too, think its around 2000 yen. if u want something more legit Portuguese, there's a tiny place in Kagurazaka called Cristiano that does frango piri piri on certain nights, but you gotta check their schedule first.
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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