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Cheap but reliable place to get shoes fixed?
Can anyone recommend a shoe repair… Hi, I have a pair of buffalo boots that unfortunately has been sitting for too long so the soles have separated from the leather completely and need to be reglued.
Can anyone recommend a shoe repair shop in Tokyo?
Thanks!
mister minit is actually solid for this - they have branches all over, one in lumine est in shinjuku and another in tokyo station. i've used them for boot repairs twice and they do a proper job with the glue, not just a quick fix that'll peel again in a month. costs around 3000-4000 yen depending on how bad the separation is. just drop em off in the morning and they're usually ready by the next day
honestly if ur near shinjuku there's a place called m's shoe clinic in the basement of the odakyu halc building. they reglued my red wings for like 2500 yen and did it in two days. the guy there really knows his leather stuff so he'll prob handle the buffalo hide fine. just make sure to bring them in before 7pm cause they close early
check out shibata shoe repair in koenji, they do good work on boots and won't charge you an arm and a leg. i had a pair of doc martens re-soled there last year for like 3000 yen and they held up fine. just bring cash, they don't do card
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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