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Yodobashi Fourth's Mystery
that old slide's got a real bite to it, the metal's so worn down on the top curve it's almost sharp. i remember a kid getting his palm sliced open on it back in '03, just a thin cut but it bled like crazy. the teachers just shrugged and handed him a band-aid, said it was character building or something. honestly the whole place feels like a museum of childhood danger, i love it
ngl the real hidden gem there isnt even the playground equipment, its the weird little concrete tunnel under the main stairs near the gym. nobody talks about it but it runs like 20 meters underground and comes out by the back fence. used to crawl through it in 4th grade with a flashlight, felt like we were in some horror movie ourselves. pretty sure they locked it up after some kids got stuck a few years back but if its still open its worth peeking in
you gotta check out the old jungle gym near the back fence, the one that looks like a rusted-out dinosaur skeleton. i swear the bars are way too far apart for little kids, i remember my buddy tried to climb it in '05 and slipped straight through the middle, landed on his back and just laid there staring at the sky for a minute. the teachers didnt even flinch, just yelled at him to get up and stop being dramatic. feels like that whole playground was designed by someone who hated children
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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.