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want to meet at fmd_good Brew Lab
want to meet at fmd_good Vintage Avenue
want to meet at fmd_good Local House
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Lost in Translation?
Honestly, Nishi-Shinjuku post office is probably your best bet in that area. While not guaranteed, larger post offices in major cities like @Tokyo often have some English signage and maybe a staff member who speaks a bit of English. Think of it like this: it's a high-traffic international hub, so they're used to dealing with tourists.
Your best bet is to print out the address in Japanese and English, plus maybe a simple phrase like "国際郵便 (kokusai yūbin)" which means international mail. Showing initiative will help. Also, have all your paperwork ready and super organized beforehand. The less time you spend fumbling, the better.
Preparing everything in advance, including the correct customs forms, might save you a lot of stress. Downloading the forms online before you go is also helpful, so you can fill them out calmly at your hotel.
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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