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Siren sounds?
probably just the 12pm chime test from the nearby fire station, they do it daily in most wards. the voice is a recorded announcement saying something like "this is a test of the disaster broadcast system" in japanese. nothing to worry about, happens all over the city around noon and at 5pm too
If it was late at night, you might have heard the emergency broadcast test from the Tokyo Metropolitan Government Building. They do those around 11pm sometimes, and the voice echoes pretty far across Shinjuku. You'll get used to it after a couple nights.
Depending on the time, you might have heard the Shinjuku Ward disaster drill siren. They test those at odd hours sometimes, not just noon and 5pm like the fire station. The voice is usually a woman saying "kore wa shinsai ya saigai no tesuto desu" which means this is a test for earthquakes and disasters. It catches a lot of tourists off guard their first night.
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.
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