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How is Kameido area as a place to live?
kameido's actually pretty solid if you like having everything close by. the station has a decent shotengai with a good bakery and that famous taiyaki shop people line up for. the big park near the shrine is nice for cherry blossoms but tbh the rest of the year it's just a regular neighborhood park, nothing special.
the area between the station and the sumida river has some quiet residential streets with small cafes that are easy to miss. rent's cheaper than sumida or kinshicho and you can walk to tokyo skytree in like 20 minutes if you cut through the temple grounds. just know the tobu line gets packed during rush hour since it's a major transfer point
honestly kameido gets a bad rap but the food scene is underrated. there's a tiny soba shop near the east exit called sobakiri tokami that does hand cut noodles for like 900 yen and it's better than half the places in ginza. the shotengai has a great kushikatsu spot too, sato, where the old lady still fries everything to order
the real perk is the sumida river path though. you can walk all the way to asakusa without hitting a single traffic light and there's always some old guy fishing or kids practicing baseball. rent's def cheaper than the other side of the river and you get more space for your money. just don't expect nightlife, it's dead after 10pm unless you count the family restaurant near the station
It's fine if you like endless crowds and no real green space. Kameido's just another bedroom suburb with a shrine everyone talks about for two weeks a year. The station area is a concrete jungle with chain stores, nothing special. Why bother asking this when you could just check a rental site
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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