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What's better between Bunkyo and Chiyoda to live for an university exchange ?
honestly depends which side of chiyoda, because the ward is huge and pretty empty of actual housing. most of what you'd rent there is around kanda, iidabashi or akihabara, and kanda is genuinely nice for waseda since you're on the chuo-sobu line and one stop from takadanobaba. but if it's the marunouchi side near otemachi or hibiya, you're living in an office district where the nearest supermarket closes at 8 and everything shuts down on weekends, which gets old fast as a student.
bunkyo south around hongo or yushima is quieter and cheaper for food, though the tradeoff is fewer late trains, so if you like going out in shibuya or shinjuku you'll be paying for taxis more often. i'd lean bunkyo just for the rent & grocery situation unless the chiyoda place is walking distance to kanda station
For Waseda specifically, the south of Bunkyo is the smarter pick. The Waseda campus sits right on the Bunkyo/Shinjuku line, and from somewhere like Hongo or Yushima you're looking at maybe 15 to 20 minutes by bike or a short ride on the Toei bus, whereas Chiyoda means committing to the Tokyo Metro every day and Waseda doesn't have its own station, so you're walking from Waseda or Takadanobaba anyway. Chiyoda is gorgeous and central, but it's mostly offices and government buildings, so it goes dead in the evenings and groceries are pricier. Bunkyo has that student feel around Hongo and Nezu, cheap eats, the university crowd, and you can still be in Otemachi in 10 minutes when you want the center.
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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