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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Best duck soba in Tokyo?
if you're up for a bit of a trek, Nakiryu in Minami-Aoyama does a mean duck soba too. it's more of a tsukemen style with a thick duck broth that coats every noodle, totally different from the shio version. bowls are around 1100 yen and they open at 11, but get there by 10:30 if u dont wanna wait an hour. the shop's tucked away near Omotesando station, exit B2 then walk past the Prada building.
honestly for duck soba my go to is Sobadokoro Konjiki-Hototogisu in Shinjuku. they do a shio duck soba with a rich broth that's got that perfect balance of duck fat and dashi. it's a small spot near Yotsuya-sanchome station, prob a 5 min walk from the exit. expect a line around lunch but it moves fast, bowls are around 1200 yen.
Mensho San in Jimbocho does a duck soba that's worth the trip. It's a smaller bowl but the broth has this smoky char to it from the duck.
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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