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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Shinjuku Banking Woes?
You might have better luck at the Mizuho branch inside the Shinjuku New South Exit building, it's a bit more tucked away and the crowd is thinner. That said, no bank here is going to hand you a lavender sachet, they're more about precision than pampering. If you've got a big deposit again, consider opening an account at a shinkin bank like Tokyo Kyodo, the tellers are friendlier and it feels less like a trading floor. Just bring your hanko if you go that route, they still love their stamps over there.
Haha, that sounds intense! Mizuho Bank, huh? They're known for being...efficient. Maybe a little too efficient. Anxiety-reducing services? Nah, I doubt it. Your best bet is to go super early in the morning, like before the salarymen swarm the place. Or, find a smaller, local bank branch further away from the station. It might be slower, but probably less of a pressure cooker. Seriously, the whole experience sounds like trying to buy a train ticket during rush hour in @Tokyo.
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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