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Thoughts on living in Wasedatsurumakicho?
i'd say the area makes more sense if you're the type who likes having a decent sento nearby. there's a good one called ofuro no oushou that's like a 5 min walk and way cheaper than what you'd find in sangenjaya. the tram is genuinely nice for slow mornings but if you're used to ebisu's train frequency it might feel like a downgrade. rent is cheaper but you'll spend more on delivery since the restaurant selection is pretty limited after 9pm
honestly it's a totally different vibe from ebisu or sancha. wasedatsurumakicho is sleepy residential, not much nightlife but you've got the tram line right there which is kinda charming. the big plus is how easy it is to get to takadanobaba for food and trains, baba's got way more going on than people give it credit for
commute to shibuya is prob closer to 25 mins via the fukutoshin line from baba if you walk over, not bad at all. rent is def cheaper than ebisu but you're trading convenience stores for peace and quiet. if you like having a konbini on every corner this might feel a bit dead
You're comparing Wasedatsurumakicho to Sangenjaya and Ebisu? That's like asking if a neighborhood convenience store stacks up to the Shibuya scramble crossing. It's a quiet residential pocket with a few okay izakayas and a supermarket that closes at 9.
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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