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What are the ingredients in an Omote-Sando?
yeah the Omote-Sando cocktail is pretty standard at a lot of spots in Minami-Aoyama too. most versions use gin as the base, then add yuzu juice, a bit of honey or simple syrup, and top it with soda. the shiso leaf is usually muddled in or used as a garnish. some places swap the gin for vodka if you ask, but that changes the whole vibe tbh
i think some people are confusing the sandwich and the cocktail but honestly theres a third thing too. omote-sando is also the name of a fragrance from a brand in daikanyama. it's got hinoki, yuzu, and a bit of green tea. pretty subtle, not sweet at all. if you're walking down the actual street you might catch a whiff of it from their shop near the tokyo union church.
oh man, you're asking about a drink, not the street right? omote-sando the cocktail is a japanese twist on a classic. it's usually gin, shiso leaf (that's the perilla herb), cucumber, lime juice, and a bit of simple syrup. some places swap gin for vodka or add soda water for fizz. the key is muddling the shiso and cucumber together to get that fresh, green flavor.
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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.