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Osteo / Orthopaedic recommendations?
For a bilingual osteo that takes kokumin kenko hoken, check out Tokyo Osteo Center in Hiroo. Dr. Sato does a lot of work with weightlifters and runners, and she's big on hands-on correction for scapular mechanics rather than just sending you to PT. It's on the second floor of that building near the National Azabu supermarket, about 7,000 yen for an initial consult with insurance. She'll have you do a few movement tests in the room and then work the shoulder directly, which I found way more useful than the standard "here's a resistance band" approach I got elsewhere.
try dr nakamura at shinagawa orthopedic & sports clinic near gotanda station, he's solid with active patients and does a lot of shoulder stuff. they take national insurance and the facility is newer than most, has ultrasound and mri on site. i went there for a similar issue a few years back and he actually spent time explaining the muscle imbalance instead of just handing me a sheet of stretches. avoid the big hospitals like juntendo unless you're okay waiting 2 hours for a 3 minute consult
honestly the best ortho i found for this kind of thing was dr tanaka at kanda spine & joint clinic. he's more of a manual guy than a surgery pusher and really gets the whole scapula winging thing from a postural angle. takes national insurance and the facility is
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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