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Koenji: opinions?
I have ye… Hi! I I recently made a post about Honancho area but didn't realize it was only an extension of the Marunouchi Line. I am now considering Koenji, specifically Higashi-Koenji or Shin-Koenji.
I have yet to explore this area of Tokyo but based on comments my stepfather makes about the area it seems like in the 80s-90s it was the alt artsy cool neighborhood lol. What are the vibes now?
Ideally, I am looking to live somewhere that is a bit more quiet, has cute cafes and bars, and a bigger supermarket.
yeah your stepdad's not wrong about the old days but it's settled into something more livable now. higashi-koenji is the sweet spot imo, quieter than the main station area but you're still walking distance to all the vintage shops and live houses. there's a solid Okawari supermarket on the 7-11 side that's open late and way less crowded than the Life. shin-koenji's a bit too sleepy for me, you'll end up walking to the main drag for most things anyway and that gets old fast
honestly koenji is still pretty cool but way more gentrified than your stepdad remembers. higashi-koenji is def the move if you want quiet, there's a decent Seiyu near the station and some nice little cafes tucked away on side streets. shin-koenji is fine but a bit dead at night, you'd prob have to walk to the main drag for any real bar action
Koenji's still got that alt artsy soul, just a bit more polished now. Higashi-Koenji is quieter than the main strip, you'll find some solid cafes and a Life supermarket nearby. Shin-Koenji's a bit sleepier but still close to the action.
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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