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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Where to watch NBA games while in Tokyo?
if you're staying longer and want a more reliable spot, check out the lineup at Hobgoblin in Shibuya. they've got multiple tvs and will put the finals on one screen if you call ahead. the crowd's a mix of expats and japanese fans, and their fish & chips is decent for a pub. just know it gets packed by halftime
Yeah the Sports Bar is the spot for sure. If you are up for something a bit more low key, try The Pink Cow in Shibuya. It's a small diner type place and the owner is American, she'll usually put games on if you ask ahead. Not as rowdy as Roppongi but the food is solid.
I'd add Keglon Tokyo in Shibuya to the list. It's an American-style sports bar that opened a few years back and they go all out for finals games with drink specials and stuff. The owner is from Chicago so he gets the hype. Just be ready for the early tip-off like the other person mentioned.
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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.