Has anyone here had experience working as a recruiter with Robert Walters?

yeah i know a couple people who went through RW here. the base is solid but the culture is pretty intense, lots of late nights and KPI chasing. if you're used to maintenance work pace it might be a shock, not gonna lie

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the snow thing could be aomori or maybe sapporo, either way i get wanting out. but here's something nobody's said yet - recruitment agencies like RW are actually pretty good for building a professional network in Tokyo fast. even if you quit after a year you'll have referrals and contacts that make finding your next job way easier than cold applying from the snow

base salary being the same as maintenance is a wash though. you'll need to factor in Tokyo rent which is prob 2-3x what you pay now. a 1k in nerima or something might be doable but you won't be saving much those first months

also worth noting RW has a decent alumni network in Tokyo. lots of people do a year or two then move to inhouse HR or tech recruiting where the pressure is lower. so even if the job itself is rough it's a stepping stone out of the snow and into a better career track

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yeah i know a few people who went through RW tokyo. the base is fine but the culture is very kpi driven, like daily metrics on calls and meetings. if you're coming from maintenance that's a completely different pace of work

the snow thing sounds like aomori or hokkaido maybe. tokyo winter is mild but the job stress is real. i'd think about whether you want to trade seasonal misery for performance anxiety. maybe look at inhouse recruiting roles instead, less commission pressure

also fyi the rw office is near tokyo station so commute is easy but lunch options are pricey around there, like 1000 yen for a basic bowl.

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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

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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.

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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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