Create meetup in Tokyochevron_right
Select a place on the map to change the location.
I want to meet
Verified required?
want to meet at fmd_good Glaze
want to meet at fmd_good Adventure Park
explore Tokyo Guides
bar_chart Trends in Tokyo
Kaiten sushi restaurants that still send sushi on the conveyor belts?
sushiro in ikebukuro still has the old setup where random plates go around on the belt, especially during lunch rush when they load up the basics like tamago and kappa maki. the trick is to go between 11:30 and 1pm when they're cranking out volume. it's in the sunshine 60 building basement, about a 5 minute walk from the east exit of ikebukuro station
Kura Sushi in Shinjuku's Kabukicho area still runs plates on the belt alongside their order system. You'll see a mix of popular items like salmon and tuna spinning around while your specific orders come on a separate track above. The novelty wear off after about 15 minutes but it's exactly what you're after. They're in the basement of the Humax Pavilion building, open until 11pm most nights.
honestly its 2025 and sushi trains are mostly dead for a reason. the old style where random plates circle forever is unhygienic and plain wasteful. try genki sushi shinjuku if u really must, they still run plates on the belt but mostly for show. your phone
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.
load 2 more replies