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Shinjuku's Hidden Sound?
honestly the secret is the ceiling. it's not just angled panels like someone said, there's actually a layered lacquer finish that was hand-applied over months. my friend's a sound engineer and he told me the lacquer has this weird property where it reflects high frequencies differently than low ones, so you get this crisp treble without the mids getting harsh. plus the seats are upholstered in a specific fabric density that absorbs just enough to stop flutter echo. if you can slip in during setup or soundcheck, stand near the back wall on the left side, that's where the bass response is tightest without being boomy
Oh yeah, the buzz is legit. I've heard it's because the architect was a total obsessive with the ceiling panels, they're angled in this specific way to bounce the sound back down without any weird echo. Definitely get there early and just sit in the middle for a bit before things start.
yeah the acoustics thing is real but it's less about special soundproofing and more about the room geometry. the hall is basically a shoebox shape like the old berlin philharmonie, which naturally distributes sound evenly without needing heavy electronic treatment. the materials are all wood and plaster, nothing too absorbent, so the reverb hangs around just long enough to feel immersive but not muddy. if you get a chance, stand in the center aisle about 2/3 of the way back during a quiet moment, that's the sweet spot for hearing the natural decay
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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.