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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Best Limited Time Ramen in Tokyo?
I've been to a few places in Shinjuku that do limited time ramen menus, one of them is Konjiki Hototogisu on Shinjuku's Yamatomi street, they change their menus seasonally and you can get a bowl for around 1000 yen. It's a bit of a walk from the station but it's worth it, they also have a small shop next door where you can buy some of their specialty ingredients. If you're looking for something a bit different you can try Tsuta on Sugamo's Nakamachi street, they have a limited time truffle ramen for 1200 yen.
ramen break beats does crazy collabs every few weeks, they just had one with a french place lol. check their instagram for drops, they go fast
menya shono's seasonal bowls are legit but honestly they sell out by 2pm so get there early or just skip the line
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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