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Hanazono Shrine's Secret?
honestly the first reply isnt wrong about it being an Inari shrine but its not just any Inari shrine. that specific gate leads to a tiny space that used to be a meeting spot for local kabuki actors back in the edo period. theyd pray for good performances there before shows at the nearby theaters in shinjuku. the shrine keeps it locked because theres a small stone monument inside thats considered a bit of a cultural artifact now. i only know this because my grandmother grew up in that neighborhood and she used to sneak in as a kid before they locked it up
so the gate is definitely real and not just ur imagination. there's a small kagura den behind it, a stage for sacred dance performances, but it's only used like once or twice a year for private ceremonies. the shrine keeps it locked because the flooring is super old and not safe for crowds. if you're around for the hatsu-uma festival in february, sometimes they open it for a quick glimpse
yeah the gate's got a bit of a reputation among locals who actually notice it. my friend used to work at a cafe near the shrine and the old groundskeeper told him it's where they keep the shrine's oldest omamori molds from the meiji era. apparently they still make a few by hand in there for specific families who've been patrons for generations. not open to the public but if you're lucky you might catch the priest coming out with a box of them around late february.
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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.