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Soonest available sodai gomi pickup 7 weeks. Is this normal?
It depends on the ward and the season. I'm in Setagaya and had the same problem in August, had to wait five weeks for a futon pickup. Shibuya's always been busier. For moving, you can also take stuff to the ward's own cleanup center directly, it's often same day if you bring it yourself. The one near Sangenjaya is open on weekends too.
Seven weeks is long but not unheard of. Shibuya ward has been slammed since summer, especially with students moving in and out around the university semesters. You can also check the Shibuya Recycle Plaza in Yoyogi - they take furniture for free if it's in decent shape, no appointment needed, and it saves you the sticker cost. For moving day itself, I always book my biggest items at the two month mark and then add smaller stuff later if slots open up.
ngl that wait time sounds about right for shibuya right now, tons of people are moving in september/october so slots get booked crazy fast. you could also try posting the chair on mottainai or a local sayonara sale group if you're not in a rush, way faster than waiting for pickup
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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.