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Do you buy whole chicken? Which is your favorite whole chicken restaurant or shop in Tokyo?
I usually buy from the roaster at Meidi-ya in Hiroo, the one in the basement. Their whole chicken is consistently juicy and they season it with herbs that cut through the richness. If you want a sit-down spot, Torishiki in Meguro does a whole bird course that's worth the reservation hassle. Just be prepared to book a month out.
The roast chicken factory is solid for the price, but if you want something different, try Bird Land in Ginza. It's a yakitori place that focuses on specific cuts rather than a whole bird, and they use a breed called Akadori which has a richer flavor. For a whole chicken to take home, the rotisserie at Niku no Yamaguchi in Nakano is great, they do a salt-based seasoning that lets the meat speak for itself.
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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