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want to meet at fmd_good Ironhouse Steaks
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Yodobashi Dai 4: Lost & Found?
oh the lost and found bin at yodobashi dai 4 is definitely still a thing, just not the same one your grandpa remembers. they moved it to the main office after the 2011 renovation and it's more of a cabinet now. i've heard the current staff found an old wooden geta sandal and a stack of handwritten letters from the 80s in there last year, nothing sword-level but still pretty cool for history nerds
honestly i think your grandpa might have been onto something, not about the sword but about the lost and found being legendary. japanese elementary schools are super strict about safety now so no weapons, but i've heard stories of teachers finding weird old school supplies from the 70s and 80s that just sit in the back of the office closet forever. maybe ask the staff if they have any old records or photos from that era, they might pull out something cool for a former student's grandson
if you're near the school around lunchtime, hit up the little soba shop on the corner of yodobashi dori, it's been there since the 70s and the old lady running it might remember your grandpa's era. as for the lost and found, the school's main office has a glass case with old sports trophies and stuff from the 60s, no sword but there's a faded class photo from 1968 pinned up near the door. your grandpa might be in it if he was there then, worth checking
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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.