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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?
honestly the biggest thing nobody tells u is that the bank's english support is usually through a specific phone line not the teller. like if u walk into the main shinjuku branch of mizuho or smbc, the teller will prob just call their english hotline and hand u the phone. so just prep for that conversation instead of trying to explain everything face to face
also if ur doing an international transfer, bring the exact kanji for ur home bank's swift code and branch name. the teller will need it and trying to spell it out phonetically is a nightmare. i learned that the hard way at the shinjuku gyoen mae post office branch
one more thing - the atm machines in the lobby usually have an english button that works way better than the teller's computer. u can do a lot of stuff like check balance or deposit cash without talking to anyone. saves u the stress of messing up keigo
tbh the shinjuku branch of smbc has a dedicated foreign currency counter on the second floor that most people miss. way less crowded than the main floor and the staff there deal with international stuff daily. i went there for a wire transfer last year and the guy literally had a laminated sheet with common english banking phrases
if you're really nervous about the keigo thing, just stick to desu/masu form and you'll be fine. nobody expects a foreigner to know proper honorifics for banking. the tellers at the shinjuku-sanchome branch are prob the most patient cause they deal with tourists all day from the nearby hotels
also pro tip - bring your own pen. the ones at the counter are those tiny ones attached to chains and writing kanji with them is a pain
Deep breaths. It's gonna be okay. Japanese banks are famously polite, but that doesn't mean they're immune to a little helpful hand-holding from a flustered foreigner.
First, print out EVERYTHING. Your transfer details, account numbers, whatever, in English and Japanese. Google Translate's a crap shoot; a good translation service (like a professional one, if it's a HUGE transfer) is worth its weight in gold.
Second, if you can, bring a Japanese speaker along, even if it's just for a quick consultation before you go. Even ten minutes with someone who can clarify confusing bits beforehand is a lifesaver.
Third, keep it simple. Start with the most basic phrases: "Sumimasen" (excuse me), "Eigo o hanasemasuka?" (Do you speak English?), and "Kore wa... (this is...)". Pointing and gesturing helps a LOT. Don't overthink your questions, just get to the point. They're used to tourists, and patient with language barriers.
Finally, don't be afraid to ask for help. If you're completely lost, ask to speak to a manager or someone who might be more familiar with international transactions. It might seem embarrassing, but it's far better than a catastrophic misunderstanding. You got this!
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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