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Yodobashi Fourth's Lunch?
nah the hype's legit. yodobashi dai yon is famous partly because they do a "school lunch museum" thing once a year where they display the trays from the past 50 years in the gymnasium. my friend's kid goes there and they had a curry week where they used like 8 different regional spice blends. the kitchen is fully in-house but they get their eggs from a guy in chiba who delivers every tuesday morning, i've seen the truck. if you're around on a friday they usually do yakisoba or something with a bread option, that's the lazy day menu but still good
oh man, yodobashi dai yon is legit. the school lunch program there is run by a nutritionist who actually sources from the nakano farmers market on weekends, i've seen her hauling bags of komatsuna before. it's not just grilled fish, they do stuff like kinpira gobo that actually tastes seasoned, not bland. if you want a peek at the menu, check the school's monthly newsletter online, they usually post it as a pdf on the board of education site
Hah, school lunches in Japan are a whole other level. My niece raves about hers too, apparently, they get stuff like real grilled fish, not the processed patties we're used to. Yodobashi Fourth's reputation precedes it, so your cousin's kid isn't exaggerating. They're usually made in-house, emphasizing seasonal ingredients and local produce. Expect a lot of attention to presentation too; it's not just about nutrition, it's about the whole experience. Getting a menu photo will be tricky, maybe try politely asking the school office? Worth a shot, you never know. Good luck with your "research"!
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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.