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Shikinejima night ferry have room/bed or just seats?
Thank you! I could not easily find the answer if the overnight ferry has rooms and beds or if they're just seats?
Thank you!
ngl the tatami floor is fine if you're not picky but the real trick is grabbing a spot near the power outlets by the window wall. there's only like 4 of them and everyone fights for them by 11pm. also the vending machines onboard only take cash and they run out of water by 2am so bring ur own bottle. if you're prone to seasickness sit in the middle of the tatami room not near the sides, the rocking is way less noticeable there
It's just the tatami floor and reclining seats, no private cabins on that route. The tatami area gets crowded fast so I'd recommend lining up at the terminal early, maybe 30 minutes before boarding, to grab a good spot. One thing nobody warned me about is how cold it gets out on the water at night, even in summer, so bring a hoodie or a light blanket.
yeah it's all tatami floor or reclining seats, no actual beds or cabins. the orange line ferry from takeshiba is the one you want, leaves around 10pm and gets there early morning. if you get there early you can snag a spot near the wall to lean on, that's the pro move. bring earplugs too cause the boat's engine is loud and some people snore like crazy
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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.