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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Is it too late to see fall colours in Tokyo?
honestly if u want something a bit more off the beaten path, try the garden at the Hotel New Otani near Akasaka. it's free to walk through and they've got this massive 400 year old pine plus some nice momiji right now. also the walk along the Meguro River towards Nakameguro is starting to turn, not peak yet but the reds along the water are pretty and way less packed than Shinjuku Gyoen
not too late at all, peak is usually mid-to-late november in central tokyo so ur right in the window. if u want something a bit different from the big gardens, try the walk along the shinobazu pond at ikebukuro's mejiro garden, it's smaller but the reflection off the water is nice. also the ginkgo trees at jingu gaien near harajuku are still going strong, that yellow tunnel is worth a detour
go to the Institute for Nature Study near Meguro, it's this hidden forest in the middle of the city and the maples are really good right now. super quiet compared to the usual spots, barely anyone there on weekdays
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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.