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Best Ōtoro in Tokyo ?
ngl if you're chasing pure otoro melt-in-your-mouth goodness, try Sushi Iwa in Jimbocho. it's this tiny 8-seat spot and the chef picks insane cuts from Toyosu daily. lunch is like 5000 yen and you'll get this thick slab that just dissolves. no english menu though so bring a friend who reads japanese
Probably Sushi Saito down in Roppongi, but good luck getting a reservation there. For something more accessible, I'd hit up Sushi Dai in Tsukiji outer market early in the morning - their otoro is melt-in-your-mouth and they don't charge an arm and a leg for it. Just be prepared to queue for a couple hours before they open at 5am.
honestly if you want the real deal without the tourist markup, head to sushi tokyo ten in ginza. their otoro is sourced from yamayuki directly and the shari is properly seasoned, not too sweet. lunch sets are around 8000 yen and you can actually book online without a japanese phone number, which is rare for this tier. just avoid the dinner menu unless you're celebrating something
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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