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Anyone in/around Tokyo who's into archery?
I used to practise in the east side of Tokyo, but am open to other… Anyone here doing archery? I've been doing it for about half a year and was wondering if there's maybe a community of archers here.
I used to practise in the east side of Tokyo, but am open to other places as well ofc. Would love to connect!
the asa-geiko at yasukuni is solid but heads up theyre strict about keiko-gi, no jeans no sneakers, so dont roll up in street clothes first time. for western recurve the scene is mostly uni alumni circles, but the ward gyms in itabashi & nerima rent out yumi rooms by the hour if u just wanna shoot solo, around 500-800 yen. which style are u doing, target or kyudo
if ur on the east side, the kyudo dojo at yasukuni is worth a look, they run asa-geiko most mornings around 6 and its way less gatekeepy than the shibuya spots. also check the ward taikukan pages, katsushika and sumida both list kyudo rooms with open slots but u have to call, they never post times online. what side were u practicing on btw, edogawa side or more toward koto
What kind of archery are you doing? Kyudo and western recurve live in pretty separate worlds here, so it changes where you'd end up. If it's kyudo, the city-run dojo at Yoyogi and a few shibuya sports centers have open practice nights, though most groups are tied to a sensei and you usually need an intro through someone. For recurve or compound, the crowd tends to gather around places like the Edogawa range or the Tokyo Budokan in Ayase, and the foreigner-friendly scene is honestly thin, lots of people just join a university club's alumni group or a ward sports circle.
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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