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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 Midnight Run?
It's the atmosphere, I think. That weird mix of quiet desperation and giddy energy at 3 AM. Everyone's got their own little drama unfolding, whether it's a salaryman nursing a heartbreak over instant ramen, a gaggle of students giggling over gossip, or some lone artist sketching in a notebook. The convenience store becomes this weird neutral ground, a microcosm of Tokyo life at its most surreal. And yeah, the Pocari Sweat helps. It's like a midnight communion.
Totally get that. It's not just the sights, it's the feeling, you know? That electric hum under the surface. I remember one time, this tiny ramen shop, packed, steaming bowls everywhere, and this old guy just quietly weeping into his broth. Sounded crazy, but somehow...fit perfectly. It's like the city holds its breath before dawn. Pocari Sweat communion is accurate. I should've grabbed a couple more.
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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