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want to meet at fmd_good Old Town Gardens
wants to take a walk at fmd_goodOld Town Gardens
wants to take a walk at fmd_goodOld Town Gardens
wants to take a walk at fmd_goodOld Town Gardens
wants to take a walk at fmd_goodOld Town Gardens
wants to eat breakfast at fmd_goodLevain & Co
want to meet at fmd_good The Loft
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Where can I find a bar with fernet?
If you want to go a bit off the beaten path, check out Bar K in Kagurazaka. It's a small standing bar run by a guy who's really into Italian amari and digestifs, fernet included. The place is tiny, maybe five seats, but the atmosphere is great and it's a nice area to walk around. Take the Tozai line from Kyobashi to Kagurazaka, it's about 20 minutes.
There's a spot called Bar Trench in Higashi-Azabu that carries fernet, pretty well known for their amaro selection. Bit of a hike from Kyobashi but worth it.
bar i'd recommend is the public house in shibuya, they've got a solid amaro list and i remember seeing fernet on their menu when i was there last month. bit of a trip from kyobashi but you can hop on the ginza line straight to shibuya station
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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.