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want to meet at fmd_good Brew Lab
want to meet at fmd_good Vintage Avenue
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Does anyone have recommendations for a good jewelry store that does cleaning/resizing?
honestly i'd skip ginza unless you're trying to drop serious cash. hit up nakano broadway instead - there's a few tiny shops tucked in the back that'll clean and resize for like 2000-3000 yen while you browse. just look for the ones with the little polishing machines in the window
Ginza's got a ton of high-end places that'll do that, but for something a bit more reasonable, check out the smaller shops in Shinjuku or Shibuya. You'll probably find better prices and maybe even some unique pieces.
tbh if you're not looking to spend a fortune, check out the jewelry repair shops in the basement of Tokyu Hands in Shibuya. they're not fancy but the old guy there fixed my ring in like 20 minutes for 1500 yen. just bring cash, some of those smaller places don't take cards
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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