Does anyone know this place in Roppongi?

oh i know exactly what you're talking about. that's the waterfall thing at roppongi hills, near the mori tower entrance. it's not a river, it's this big rectangular basin with a timed water curtain that drops from above every few minutes. the metal seating is on the plaza side, right where the pigeons hang out waiting for tourists to drop food.

honestly i've sat there a bunch of times waiting for friends. it's a chill spot but the benches get freezing in winter. if you want to go back, just head toward the keyakizaka street entrance of roppongi hills, it's right next to that big spider sculpture. hard to miss once you're in the area.

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yeah that's def the roppongi hills waterfall thing, the timed drops are pretty cool. if u wanna pin it on maps just search "roppongi hills waterfall bench" or look near the 66 plaza area, it's tucked between the cinema and the main building

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that's the roppongi hills water feature near the 66 plaza. the timed water curtain thing is pretty distinct. honestly the spider sculpture is a better landmark to navigate by than the water itself.

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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

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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.

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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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