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Best coffee jelly in Tokyo?
ngl the zaza one is good but if you want something that feels like a total flex, check out coffee wrighthands in ningyocho. they do this thing where the jelly is made with a single origin kenyan and they serve it in a cut glass coupe with a side of cold brew you pour over yourself. it's like 1200 yen but it's a whole experience, the owner used to work at a microlot roastery in melbourne so he's serious about extraction. also bear pond espresso in shinjuku has a version that's more of a layered parfait thing with coffee granita and whipped cream, hits different in summer but it's only available until like 2pm
fwiw theres a place in koenji called mizugumo that does a really interesting version with kumquat compote on top. the jelly itself is made with a medium roast honduran bean so its got this nice chocolatey base that plays off the citrus. 850 yen and theyre only open like 4 hours a day so check their insta before heading over. also worth mentioning that kakiyama coffee in kichijoji does a seasonal one in summer with matcha cream that works way better than it sounds.
tbh the best coffee jelly i've found is at this tiny place called valley park stand in yoyogi-koen. it's not even on the menu most days, just a handwritten sign on the counter when they have it. they use a washed guatemalan bean and the texture is almost pudding-like, super smooth. the owner used to roast for a shop in tokyo station and knows his stuff. 700 yen with a little scoop of housemade vanilla ice cream on the side, hits different in summer
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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.