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All you can drink for my 30th birthday in Shibuya ?
honestly for a 30th in shibuya i'd skip the chain izakayas and hit up tengu on meiji-dori. they have a 2 hour nomihoudai with food for around 4000 yen and the atmosphere gets properly rowdy on weekend nights, especially if you grab one of the bigger tables near the back. just be aware it's cash only and they'll kick you out exactly at the 2 hour mark so pace yourself
Uobei on Dogenzaka is a solid option if you want something a bit more lively than a standard izakaya. It's a conveyor belt sushi place but they do tabe-nomi plans that include fried food and drinks, and the staff shout orders across the room which adds to the party energy. Just get there by 7pm on a weekend or you'll be queuing for an hour.
if you want something a bit different from the usual izakaya, try the roof terrace at the shibuya scramble square building - it's not all you can drink but they have a few bars up there with great views and you can grab food from the restaurants downstairs. way more memorable for a milestone birthday than another chain place
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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.