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Nishishinjuku's Hidden Mail
the bonsai story is hilarious but honestly the weirdest one i heard was someone trying to mail a whole fish from tsukiji back home. not dried or anything just fresh fish in a cooler. the staff had to explain food safety regs for like 20 minutes apparently. i send postcards from there sometimes cause they have cheaper international stamps than the main shinjuku office
That post office is a lifesaver if you're staying near Shinjuku Gyoen and need to avoid the chaos of the main Shinjuku station branch. I live a few blocks away and use it for packages all the time. The staff there are used to confused foreigners, but I've never seen anyone try to mail anything too wild. I did once see a guy trying to ship a full set of vintage vinyl records back to the UK, and they helped him bubble wrap each one individually.
Probably a decent amount of tourists, yeah. I've heard they're super patient with the shipping forms. I bet the weirdest stuff is just people trying to mail back snacks or souvenirs that are technically not allowed, like those little packs of jam with no expiry date.
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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.