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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Vegan Curry?
for something different, check out nagi shokudo in ikebukuro. they do a vegan curry with seasonal veggies that changes weekly, it's more of a home-cooking style than the restaurant stuff. also chabutora in shinjuku has a vegan keema that's pretty spicy, not the usual sweet japanese curry. both are under a thousand yen and feel way less touristy than the bigger chains
vegans in tokyo usually end up at t's tantan but honestly the curry selection at afuri is solid too. they have a vegan yuzu shio ramen but also do a decent vegan curry bowl, it's lighter than the usual thick stuff. if u want the proper thick japanese curry, kura's vegan option is fine but i'd just hit up shinpachi shokudo in shimokitazawa, they do a mean vegan keema curry with jackfruit. just check their hours, they close early sometimes
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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