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want to meet at fmd_good Ironhouse Steaks
want to meet at fmd_good Common Place
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Finding my way around Lawson's
ngl the three-f branch is just cursed. that whole building has like 4 different entrances on 3 different streets and none of them are marked. if you cut through the side street off yasukuni dori near the takashimaya side there's a smaller door that drops you right by the drinks fridge, way less walking
lol the three-f is a known trap for tourists honestly. if you go in from the yasukuni dori side near the little ramen shop that always has a line, there's a door that opens straight into the section with the hot food. no melon pan hunting needed
the side entrance off yasukuni dori is the move, honestly. if you're coming from shinjuku station's east exit, cut through the little alley behind the big tsutaya and you'll hit it. saves you like 5 minutes of wandering past the same vending machines. just look for the blue sign that's half hidden by a bike rack, that's your spot
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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.