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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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What membership is 100% worth the money in Tokyo?
if you cook at all, the costco membership in tokyo is way more worth it than people think. the gas station alone saves you a ton if you drive, and the bulk stuff like meat and cheese is way cheaper than donki or maruetsu. just gotta go with a friend to split the haul.
The Tokyo Metro 72-hour pass is a steal at 1,500 yen if you're staying central and planning to hop between neighborhoods. You can ride both the Tokyo Metro and Toei lines, which covers almost everything from Shinjuku to Asakusa without worrying about fare tables. I've used it on long weekends and it easily pays for itself by day two, especially if you're the type who gets off at random stations to explore.
honestly the tefaf museum pass is lowkey incredible if you're into art at all. like 2,000 yen gets you into like 10 different museums across tokyo for a whole month. i bought it once and ended up going to like 5 places i wouldve never paid for individually
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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