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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Who is the most famous person you have ever encountered in Tokyo?
ran into shuichi aoki at a tiny ramen spot in shibuya, like 3am after a show. he was just slurping noodles alone, no one bothered him. i nodded, he nodded back, that was it. honestly the most tokyo encounter possible, famous but totally low key.
I saw Takeshi Kitano at a convenience store in Asakusa, near the temple. He was buying a pack of smokes and a bento, looking like he'd just rolled out of bed. Nobody in the shop even looked twice, which felt like the real punchline. I just paid for my coffee and left him to it.
bumped into hiroshi tanahashi at a konbini in koenji after a show, he was grabbing a protein drink and some onigiri. dude's massive even in a hoodie, impossible to miss. i just gave him a little nod and he did the whole chin-up thing back. super chill, no one else even seemed to clock him.
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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