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want to meet at fmd_good The Daily Grind
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Where to buy Hakama?
If you're in the Kanda area, there's a small shop called Maruichi that's been selling hakama for decades. They're not flashy but the staff really know their fabrics and can help you pick a polyester blend that won't wrinkle easily. Prices start around 10,000 yen and they do simple alterations on the spot for about 1,500 yen extra.
tbh for decent quality without going full bespoke, check out the shops around Asakusabashi. That whole area is full of traditional craft stores and wholesalers, way less touristy than Asakusa. I got my hakama at Kuroeya on Kotobuki-dori, they have a good range of synthetic blends that look sharp but won't break the bank, like 8,000-15,000 yen depending on fabric. Just make sure you know your waist and inseam measurements cause tailoring adds extra days
You could try the secondhand route at places like Chicago in Harajuku or some of the flea markets like Oedo Antique Market if you're flexible on condition.
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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