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Best/Cheapest gyms around Harajuku?
Also if they offer guest/day passes that would be great, because I kind of like trying out a gym a f… Hi all, I'm moving to Harajuku from Minato and am looking for a gym to go to. Any recommendations?
Also if they offer guest/day passes that would be great, because I kind of like trying out a gym a few times before committing.
I don't need any nice amenities like pool or sauna, just weights and treadmills, definitely prefer cheap over upscale gyms lol
honestly just walk around and look for a cheap 24/7 chain lol there's a fast fit in shibuya that's pretty basic & cheap
there's a gold's gym in harajuku that's pretty no-frills and not too pricey, think they do day passes too if u wanna test it out first
ngl if ur in harajuku just hit up the anyfit on meiji dori. it's like 8k a month or something stupid cheap. no day passes though last i checked, but u can just sign up online and cancel whenever so who cares
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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