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want to meet at fmd_good Glaze
want to meet at fmd_good Adventure Park
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Yodobashi Fourth's Secret?
yeah your friend was def messing with you about the secret garden but there's a legit hidden gem near there. theres this tiny old-school soba shop called Matsuya on the corner of the main street heading towards Shinjuku, about a 3 min walk from the school. they've been there for like 40 years and make their own noodles in the back, you can see the guy rolling them out through the window. no fancy koi pond but the cold soba with grated yam is killer and it's like 800 yen
honestly i think your friend was pulling your leg a bit but theres a cool spot nearby thats actually real. walk about 5 mins east towards nakano and youll find shimo-takaido park, its got this tiny little community garden that local retirees tend to. not a secret koi pond but they grow weird stuff like purple sweet potatoes and giant daikon radishes. the kids from yodobashi 4 prob help out there sometimes too.
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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