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Where to play badminton, not join club?
If you're in the western part of the city, the Tama Sports Center near Seijogakuenmae Station has open court rentals without any club affiliation. They do a morning session from 9 to noon for about 400 yen per person, and it's first-come-first-served so just show up. The floors are decent and it's rarely crowded during the day.
Yeah, the city-run sports centers are your best bet. I've played at the Edogawa Sports Center before, you can just book a court by the hour online, no club membership needed. It's like 600 yen for two people for an hour, pretty straightforward.
you can try the tokyo metropolitan gymnasiums, they have hourly court rentals and don't require membership. the one in komazawa park is pretty chill, just show up and pay at the counter, about 500 yen per hour for a court. another option is the fukagawa sports center near kiyosumi-shirakawa station, they have slots you can book online a week in advance. just check their website for availability, it's usually not packed during weekdays
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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