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Anywhere you can get raw beef to eat?
Thanks. Is there any supermarket or place where you can safely eat raw beef of any form? Or any restaurant that is average price? (1k-2k yen)
Thanks.
For raw beef on a budget your best bet is actually a depachika like the one at Tobu in Ikebukuro, they have a stall that does yukke bowls for around 1500 yen and it's made fresh right there. just grab it and eat in the little seating area nearby, way cheaper than most restaurants
honestly if you want raw beef on a budget check out the gyuuniku no sato chain, they sell prepackaged raw beef for yukke in their fridge section for like 600-800 yen. just look for the yellow label that says 生食用 (raw consumption). also some don quijote stores carry it but it's hit or miss depending on location
Yeah Gyukatsu Motomura is a chain that serves raw beef you cook yourself on a hot stone, pretty sure it's in your budget. Also some grocery stores like Hanamasa sell packs of raw beef labeled for sashimi but I'd stick to a restaurant if you're not sure.
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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.