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want to meet at fmd_good Brew Lab
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Best Way to Find a Local Business Partner for a Start-up?
The existing advice about in-person networking is solid, but if you want a practical online starting point, try the Japan Venture Capital Association's member directory. It lists VC partners and their portfolio companies, which often have bilingual founders actively looking for co-founders. You can filter by sector and reach out directly on LinkedIn with a short, specific note about your idea. Just keep in mind that most serious partners will want to meet face to face at least once, so use the online search to set up those initial coffees at places like Fuglen in Tomigaya.
You're better off working the room in person than looking online for this. Try the monthly JETAA networking events or the Tokyo Startup Ecosystem meetups at FabCafe in Shibuya. Most serious local founders I know don't post on matching sites, they just show up at the right bars in Naka-Meguro after work. Japan's business culture still runs on 名刺交換 and introductions from mutual contacts, so get a proper 名刺 printed at Kinko's before you go.
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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