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Lost in Hyakuninchō?
Nah, Hyakuninchō's charm is also its curse. Forget about easily visible maps, that's part of the adventure! Seriously, it's like a carefully crafted labyrinth. Your best bet is using your phone's GPS religiously and maybe downloading offline maps beforehand. Even then, prepare to get delightfully disoriented. It's all part of the experience, I guess.
honestly the easiest thing is to look for the little neighborhood maps near the main intersection by the station. they're those brown signboards with the yellow text, usually at the corner of a bigger street. but yeah once you go deeper into the backstreets you're on your own, the paper map i got from the conbini was useless too
fwiw some of the conbini and small shops have little paper maps if you ask at the counter, not the tourist ones but like local area guides. theyre not super detailed but they show the main landmarks like the shrine and the post office which helps you get your bearings. other than that yeah you're kinda stuck using your phone
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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