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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Shinjuku Convenience Store Hunt?
The Family Mart on Meiji-dori, just past the Shinjuku Gyoen entrance, usually has melon pan well into the night. It's a bit bigger than the one on Kuyakusho-dori and gets restocked more often. If you're walking towards Yotsuya, it's about five minutes from where you were.
ngl you might have better luck at the Don Quijote a block from shinjuku station, they have a whole snack aisle that's open 24/7 and melon pan is usually there even at 2am
tbh you're prob overthinking this, melon pan is everywhere but it sells out fast around shinjuku gyoen cause all the tourists grab it. the family mart on yasukuni-dori near the hanazono shrine usually has a solid supply later at night since it's less trafficked. if you're near the garden anyway, walk five minutes north to that one, i've never struck out there past 10pm.
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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.