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want to meet at fmd_good Forno Centrale
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Seven Eleven Mystery
ngl that seven eleven's always been kind of a liminal space. the lighting is colder than most combinis, like they swapped the bulbs with office fluorescents. i think it's got to do with the building being part of that weird residential/commercial hybrid block. if you want a smile with your onigiri try the family mart on meiji dori near the shinjuku central park exit. the evening lady there always says "thank you" like she actually means it.
honestly that area around nishishinjuku 5-chome is kinda weird at night. the combini near the tokyo medical center always feels dead compared to the one by the shinjuku station exit. prob just the shift timing, night crew at that one tends to be older and less chatty. if you want the full chaotic combini experience hit the family mart on yasukuni dori around 2am, that place is a whole different world.
Huh, that's the one near the Tokyo Medical Center, right? Yeah, that branch is always weirdly quiet. I think they had a whole thing a couple years ago where someone got robbed at knifepoint, so the staff there tend to keep their heads down and don't engage much. Nothing personal, just the shift manager being extra cautious. You didn't break any rules, just picked a rough location.
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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.