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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Finding good onigiri?
You're right that the smaller Family Marts near the park tend to have a narrower selection. The one on the corner of Shinjuku-dori and Gaien-nishi-dori is a bit bigger and usually stocks the salmon flakes with kombu, which is my favorite. If you want something fresher, there's a tiny shop called Onigiri Asakusa Taro inside the Newoman building near Shinjuku station's east exit that makes them to order, but they open at 10, not great for an early stroll.
honestly that family mart's just kinda mid for onigiri, they stock less variety in the smaller ones near the garden. if you walk 5 mins east towards sendagaya you'll hit a 7-eleven that always has the salmon mentaiko ones and the tarako ones too. or if you want the real deal, pop into a random bakery or a convenience store near the station's east exit, they get fresh deliveries for the morning crowd. the 7-eleven on the corner of meiji dori has way more options, the salmon with shiso is my go-to
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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