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want to meet at fmd_good Brew Lab
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Anyone living in Shibaura?
honestly the marina is nice but the real move is heading over to the Takeshiba pier area for the ferry to Odaiba. it's like 5 minutes and way more chill than the yurikamome, plus u get a solid view of the bay. the konbini situation is a bit annoying yeah but there's that FamilyMart by the station that's not too bad if u cut through the park
ngl the best part of living there is being able to walk to the old Takeshiba passenger ship terminal building. most people just pass through for the ferry to odaiba but the second floor has this tiny standing soba place that does a mean kake soba for like 300 yen. also if you're into running the loop from the marina past the aquarium and back is exactly 5k, perfect distance for a quick jog before work
yeah the marina is great but the real hidden gem is the little bakery on the corner near the shibaura post office, they do this curry bread that's legit the best i've had in tokyo. also if you're into running, the path along the water all the way to odaiba is a solid loop, maybe 6k round trip. just be warned the konbini situation is kinda weak compared to minato-ku proper
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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.