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Motomachi Union Mystery
Yeah, the Tuesday cheese sale at Motomachi Union is totally real. It's insane. People seriously camp out. Think Black Friday levels of crazy, but for... cheese. Worth it if you're a serious cheese fiend and don't mind the potential for a tiny bit of mild pandemonium. They usually have a killer selection of imported stuff that day. Good luck getting your hands on anything though! Bring snacks. And maybe a friend for moral support. It's a wild west out there.
I've actually done the Tuesday thing a few times, and the cheese sale is real, but the camping part is a bit exaggerated. A handful of serious regulars show up around 6am, not overnight. The real trick is knowing they put out the best imports on the back shelf near the dairy case, not the front display. If you get there by 7:30 you'll beat the rush and still grab a Saint-Nectaire or a solid mimolette. Just don't expect any bargains on the Comté, that's always the first to go.
tbh the tuesday thing is real but its more of a vibe than a full on event. they get a special shipment around 10am so if u show up right when they open at 9 youll just be standing around awkwardly. the real move is grabbing a coffee at the shop next door and wandering in at 10:15, best stuff is already out and the crowd is thinning
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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.