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want to meet at fmd_good Forno Centrale
want to meet at fmd_good Funland
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Shinjuku Banking Woes?
the shinjuku chuo branch is the wrong one for most stuff tbh, the main shinjuku branch near the west exit handles a lot of the same transactions & the line moves faster because it's bigger. also if ur transaction is a remittance or account change, check if u can do it at the shinjuku minami or yoyogi branch instead, way less foot traffic. weekday afternoons around 2 to 3pm are the sweet spot, lunch rush is brutal but it clears out after
Oof, Mizuho in Shinjuku? Yeah, the stories are... mostly true. It's not always a multi-hour wait, but it's definitely a gamble. My advice? Go super early, like before they even open. Seriously. Think pre-sunrise early. Or, better yet, try using their online services if possible. That might save you a lot of stress. If you absolutely have to go in person, bring something to read or a portable charger; you might be there a while. Good luck! You'll need it.
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.
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