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Where's the best place to spend Halloween in Tokyo ????
Shibuya is the obvious answer but honestly it's gotten so crowded the last few years that it's hard to actually enjoy yourself. You'll spend most of your time shuffling through the crossing and trying not to bump into other Spider-Men. Try Roppongi instead, the clubs there do solid Halloween parties and you can actually move around without getting stuck in a human traffic jam for an hour.
honestly skip shibuya unless you want to stand still for 3 hours. ikebukuro's got a halloween event near the sunshine city area thats way more chill, plus theres a bunch of izakayas doing costume discounts. if u want the real weird stuff head to koenji, the locals go all out with homemade costumes and tehres usually a small parade vibe around the station at night
If you want the biggest spectacle without the Shibuya crush, head to Roppongi Hills around 6 or 7pm. The crowd there is mostly expats and locals in their 20s and 30s, with people actually dressed up rather than just wearing a cheap mask. The Mori Tower area has a few organized events and the nearby clubs like Velfarre (though it's closed now, so check what replaced it) usually have costume contests with decent prizes. Just be ready for a 500 yen cover charge at most places and bring cash because some bars don't take cards on Halloween night.
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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.