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Lost in Matsunoki
tbh the secret is that the ramen shop actually changed locations last year and the old internet posts never got updated. it moved two blocks south into what used to be a kimono shop, same family runs it though. the new spot has a proper sign now but it's written in calligraphy so small you'd miss it if you blink. also they only do tonkotsu on wednesdays and fridays, the rest of the week it's shio or shoyu, which is why some people swear it's different places
imo the real trick is that the ramen shop has a second entrance through the back alley, the front looks like a closed storage shed. go around the block to the street with the persimmon tree hanging over the wall, there's a wooden door with a tiny paper lantern not lit during the day. the grandmother who runs it opens at 10:30 but she'll be prepping and might wave u in if u look lost enough. bring a 500 yen coin for the parking meter out front, the neighborhood association is strict about that and they'll tow u in 15 minutes flat
Matsunoki's like that. It's designed to subtly break you. The ramen place isn't secret, it's just... elusive. Think less map, more intuition. Follow the smell of simmering broth. Seriously. Your nose will lead you better than any GPS. And ignore the serene bonsai ladies. They know the way, but they won't tell you. It's a test of character, I swear. Good luck, you'll need it.
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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.