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Hello! Does anyone dress up for halloween the day after in Shibuya?
Thanks in Advance! 🤗
yeah the friday after is def not a thing in shibuya. the whole center gai area will be back to normal street traffic by then. if you're set on dressing up again maybe check out what's happening in roppongi instead, some of the foreigner bars there do a second night of halloween stuff. or honestly just do your own thing with your group and hit up a chill izakaya in yoyogi or something, nobody will care if you're in costume as long as you're having fun
you could check out the saturday instead, some neighborhoods like kichijoji or nakano have casual costume-friendly events that bleed into the weekend. friday in shibuya is mostly cleanup mode, the cops will be out making sure it stays that way. that said, if your group is already together and dressed up, just go to a karaoke place in shibuya for a few hours, nobody cares what you're wearing in a private room
ngl the friday after is pretty quiet for halloween costumes in shibuya. most people are over it by then. if you still want to dress up with your group, try heading to a place like the hub in yoyogi or one of the gaijin bars in roppongi that sometimes do a second night. or just grab a table at a casual spot in daikanyama, no one will bat an eye if you're in costume as long as you're not being too loud
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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.