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want to meet at fmd_good Corner Diner
want to meet at fmd_good City Market
want to meet at fmd_good Brew Lab
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Anyone wanna meet up?
the 4th or 5th could work for me. most stuff in asakusa is back open by then and it's way less chaotic than shinjuku. try the rooftop bar at the gate hotel for a view of sensoji at night, it's chill and not crazy expensive. also if you want a proper meal, imahan in asakusa does a mean sukiyaki lunch around 3000 yen
yo, jan 1-5 is a rough time to be in tokyo tbh. a lot of places shut down for new years, especially the 1st and 2nd. but if you're down for something lowkey, hit up golden gai in shinjuku. tiny bars, each one's a different vibe, and some are open even on new years day. just don't expect to do any sightseeing those first two days, most temples and museums are closed until the 3rd. i'd skip shibuya scramble entirely, it's a tourist trap and will be dead quiet anyway
honestly jan 1 is prob your best day for daytime stuff, meiji jingu will be packed but it's worth seeing the new years vibe. for drinks on the 2nd tho i'd skip golden gai unless you want to pay tourist prices. head to shimokitazawa instead, tons of tiny bars and izakayas that are way more relaxed. there's a place called "the open book" that does good natural wine and it's never too crowded
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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.