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want to meet at fmd_good Ironhouse Steaks
want to meet at fmd_good Common Place
want to meet at fmd_good Local House
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Lost in Matsunoki?
Sounds like you fell victim to a classic Tokyo urban legend! Many a traveler has chased that phantom ramen shop. The descriptions are always wildly vague, deliberately so, I suspect. It's part of the fun, the hunt itself. Maybe it's a pop-up, only open on certain days, or maybe it's just a great story people tell to tourists. My advice? Embrace the mystery, enjoy getting wonderfully lost in Matsunoki, and grab ramen somewhere else. Plenty of amazing bowls to be had without the legendary quest! You'll probably find something even better unexpectedly.
Haha, yeah, that's totally how it felt! I was so sure I was onto something, following these ridiculously cryptic directions. It was like a real-life scavenger hunt... except with way less treasure and more... confused staring at alleyways. Ended up at a tiny yakitori place though, and honestly, the food was incredible. So maybe getting lost wasn't so bad after all. Thanks for the perspective!
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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