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Summer beer gardens suitable for pescatarians?
It's very hard to find a place that doesn't foist a set menu on you with no option of forgoing meat and ordering a la carte. Even the p… I love al fresco dining and beer gardens, but I don't eat meat.
It's very hard to find a place that doesn't foist a set menu on you with no option of forgoing meat and ordering a la carte. Even the places that do allow a la carte ordering don't have many options that don't contain meat. I just went to one place that had a promising-looking menu online, but when we went to order there was literally nothing on the menu that I could eat - even their salads were "pre-made" and they said it wasn't possible to make any of them without meat (ham, bacon). I wound up sneaking in an egg sando from a nearby Family Mart, LOL.
And really, I'm not that picky - I do eat seafood, I like pretty much everything, and every type of cuisine.
Anyone have recommendations either in Tokyo or Yokohama? Bonus points if they also have good beer on the menu and are not over the top expensive.
ngl i used to have the same issue until i found the biiru garden at the yebisu garden place near ebisu station. it's run by sapporo so the beer is on point but the food setup is way better than most - they do a whole seafood section with grilled hokke and saba plus these little bowls of marinated octopus and pickled veg. the key is they let you just order individual plates from the food stalls instead of forcing a set course, so you can load up on the fish and edamame and skip the meat skewers entirely. should run u about 3500-4000 with a couple beers
imo the trick is hitting up places that do "beer garden" as a seasonal thing but are actually normal restaurants the rest of the year - they tend to have proper kitchens and can accommodate. check out Uoshin in Shinbashi, it's a seafood izakaya that sets up a rooftop terrace in summer. their whole thing is fish so you're golden, they do a killer ankimo ponzu and grilled kamasu that goes great with beer. it's like 3000-3500 yen for a decent feed with drinks
another option is the beer garden at Tsukiji Outer Market's Namiyoke Shrine area - it's more of a standing setup but they have stalls selling fresh sashimi and grilled ebi that the normal meat-heavy places don't bother with. the Kirin stand there does a decent lager and you can just hop between stalls grabbing what works. prob 2000-2500 yen if you're smart about it
fwiw I've had good luck at the beer garden on top of Tokyu Plaza in Omotesando. It's run by a hotel so the food is a bit more thoughtful than your average yakiniku-on-a-roof setup. They usually do a seafood platter thing with prawns and scallops, plus grilled corn and edamame that's actually seasoned well. It's not cheap but you can get away with like 5000 yen if you stick to the nomihoudai and a few plates.
for Yokohama I'd actually check out the Kirin Beer Village in Yamashita Park. it's more of a proper beer garden than a rooftop thing, and they have a whole section of "light" plates that are mostly fish and veggie based. the asari sakamushi is solid and they do a decent tomato caprese. plus you're right by the water so the breeze is nice.
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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.