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Good place to fix lens???
Try Lemon社 in Shinjuku, they're a smaller shop that does Sony repairs in-house and usually turn around in a week or two. It's on the west side near the Odakyu HALC, not the most obvious spot but they're solid. If it's a mount or aperture issue they can often fix it same day, but if it's a broken element they might need to order parts, which is where the delay comes in. Also worth checking Map Camera in Shinjuku, they have a repair counter that sometimes takes walk-ins even if their official wait is long, just go early on a weekday.
Lemon社 is a good shout if you can get there, but if you're on the east side, check out Camera no Naniwa in Akihabara. They're a bit old-school and the counter staff can be gruff, but they've got a bench tech who handles Sony bodies and lenses directly. I've had a focus ring issue sorted in four days there, and they don't inflate the price just because you're in a hurry. Just note they close early on Sundays and don't take bookings, so show up right at opening with the lens in hand.
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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