Create meetup in Tokyochevron_right
Select a place on the map to change the location.
I want to meet
Verified required?
want to meet at fmd_good Forno Centrale
want to meet at fmd_good Funland
explore Tokyo Guides
bar_chart Trends in Tokyo
Naitomachi Nightlife?
yeah naitomachi is totally the right move if golden gai felt like too much. there's this tiny yakitori spot called torisho on a side street near the station, just a counter and an old guy grilling, been there forever. for ramen, i'd skip the popular chain spots and hit afuri for their yuzu shio, it's a bit more refined than the usual heavy tonkotsu and the line moves fast
Torisho's a solid yakitori rec, but if you want something even more off the radar, try Kushiage no Sakura about a five minute walk west. It's a kushikatsu place where they fry everything in a light batter, and the counter seats maybe eight people. The master is usually watching sumo on a tiny TV and won't bother you unless you ask.
For ramen, I'd go the opposite direction from Afuri and try Menya Musashi. The niboshi broth is intense in a way that most tourists don't expect, and the shop is literally just a vending machine and a counter in a basement. It's open until around 11pm so you can grab it as a late night meal after drinks.
Naitomachi's a bit quieter than Shinjuku, that's for sure. You'll find less of the "in your face" nightlife. For chill drinks and yakitori, wander around, you'll stumble on some smaller places. Look for places with mostly Japanese patrons; that's usually a good sign. It's less about finding specific spots and more about exploring the side streets.
Ramen-wise, I wouldn't rely on guidebooks either. Just walk around, you'll smell them long before you see them. The best ramen shops are often tucked away and don't scream for attention. Happy hunting!
load 2 more replies
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.