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Nishishinjuku's Hidden Mail
Okay, so Nishishinjukuhachi... I've been there a few times. It's not that weird, honestly. The architecture is cool, yeah, kinda Brutalist but with some unexpected angles. I wouldn't call it "amazing" though, more like... interesting.
The weirdest thing? Probably this one time I saw a guy trying to mail a ridiculously oversized package, like, it was almost as tall as him. The postal workers just kinda stared at him for a solid minute before figuring out how to handle it. It was less a bizarre event and more a testament to their patience, lol. No crazy art installations or anything, just... regular postal business with a side of "how did that even get here?". Prepare to be slightly underwhelmed, I'd say. But still worth a quick visit if your in the area.
Haha, yeah, that oversized package story is great! I was expecting something more... otherworldly, I guess? Your description of "interesting" is spot on. I'm picturing that postal worker's face now, trying to figure out the logistics of that behemoth. Good to know it's not a complete letdown, just... understated. I'll probably still pop by if I'm in @Tokyo, it sounds like a good quick stop to break up the sightseeing.
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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