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is Fuunji tsukemen closed?
Planning on going tomorrow for lunch.
TYIA guys. I checked google maps and it says that Fuunji tsukemen/ramen shop is temporary closed. Is there any truth to it and if so, how long will it be.
Planning on going tomorrow for lunch.
TYIA guys.
yeah fuunji's been closed for a bit actually, i think they're doing some kitchen renovation or something. walked by two days ago and the sign on the shutter said "temporarily closed" in japanese with no reopening date, so tomorrow's probably a no-go.
if you're set on tsukemen, rokurinsha in tokyo station's keiyo street underground is open and honestly i like their broth more anyway. just be prepared for a 20-30 min wait even on a weekday lunch
rokurinsha's a solid backup but honestly if u're already in that area, just go to taishoken in shinjuku instead - it's the original tsukemen shop from the guy who invented the style. way more seating too so u prob won't wait as long. fuunji's been shut for like a week now with no sign of reopening soon
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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