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want to meet at fmd_good Forno Centrale
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fwiw the north deck is great but if you want a less crowded spot with a diff angle, try the south deck's west-facing corner around 4pm on a clear day. you'll get shinjuku's towers stacked up with mount fuji behind them on the really clear winter days. just watch out for the reflection off the glass, you gotta press your phone right up against it to cut the glare. also the coffee shop on the 45th floor has floor-to-ceiling windows and nobody really stands there so you can get a clean shot from a seat if you're patient
the south observation deck is usually less packed than the north one, tbh i think the best spot is the corner facing west towards mt fuji on a clear day. you can see shinjuku spreading out right below and the mountain in the distance, it's the classic tokyo skyline shot. if you go right before sunset you get the golden hour glow and then the city lights start flickering on, that's when everyone starts moving to the other side but just hold your spot
South deck is fine but the north deck's elevator lobby on the 44th floor is where the real trick is. Most people go straight to 45 and crowd around the windows, but the 44th floor lobby has those same floor-to-ceiling windows with maybe five people total. You can press your camera flat against the glass there without anyone bumping into you. The lighting is also more even because the lobby lights are dimmer, so you don't get that weird reflection on your phone screen.
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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.