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Wth happened in kabukicho tonight???
honestly that's just kabukichi for u lol. probably nothing bad, just a drama shoot or some street performer doing a bit. there's always some kind of commotion around the theater area, especially later in the day. if it was a genuine emergency the cops would've been there way faster and you'd see it on the news by now. next time just check the local twitter hashtags, someone always posts about it
Yeah I saw some chatter about this on a local community board earlier. Apparently it was just a really loud argument between two people in one of those apartments above the shops, nothing criminal or anything. Someone called the cops but they showed up and it was already settled. Kabukicho always looks dramatic from the street when stuff echoes off the buildings.
oh yeah i saw that on my way home too lol. pretty sure it was just a tiktok group filming some prank or challenge, there's always people doing that kind of stuff around the theatre. if it was serious you'd hear sirens or see it on the news by now, kabukicho's wild but not that wild
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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