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Anyone live in Shinjuku want to meet up for lunch on April 8?
i'm usually around the kabukicho side, there's a tiny okonomiyaki place called Sakura on a side street near the Hanazono shrine. they do a lunch set for 700 yen that includes a small salad, pretty easy to find a table on a Monday. the owner doesn't speak much english but the menu has pictures so it's fine
there's a korean place near the shinjuku gyoenmae station exit called bibim's kitchen that does a really good stone bowl bibimbap for 850 yen with the crispy rice at the bottom. it's a small place with maybe 8 seats so you might have a short wait but the lunch crowd is mostly office workers and it moves fast. if you're coming from the park side it's literally a two minute walk
I work near the west exit and usually grab lunch around Yotsuya 3-chome. There's a solid soba place called Naniwaya that does a good cold soba set for 900 yen, quiet enough to talk. April 8 is a Monday so it shouldn't be too packed.
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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.