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Has anyone ever tried fortune telling in here?
honestly the ones in Shinjuku near the west exit by the yodobashi camera are pretty legit. my coworker goes to this one old guy there like every month, costs about 3000 yen for a 20 min session. he does 四柱推命 (shichuu suimei) which is the birth chart stuff, not the vague palm reading you see at festivals. the Chinatown ones in Yokohama are a whole different vibe tho, more like 占い street stalls with the 八卦 (bagua) setup, and yeah people line up on weekends. ngl i tried it once just for fun and she basically told me stuff i already knew, but my coworker swears her guy is accurate.
Yokohama Chinatown's fortune tellers are mostly 算命 (sanmei) based and yeah some of them have actual waitlists, my aunt booked one two weeks out last time. If you just want to dip a toe, the ones scattered around Kawasaki Daishi on weekends are way more low key and nobody's rushing you out after ten minutes.
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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.