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Lost in Translation?
The Nishishinjukuhachi branch is a central post office, so they're used to handling international stuff. One thing nobody's mentioned is that you can actually fill out the customs forms online in English through the Japan Post website before you go, print them, and just hand them over. Saves you from trying to read the kanji on the paper forms at the counter. If you're sending something that needs a signature on delivery, make sure to ask for "signing" or "kakitome" and they'll know what you mean.
you can also just print the address label in japanese from the japan post website, they have an english interface for that. the staff at that branch are pretty used to pointing at things and using simple words so just hand them the package and your phone with google translate open if u get stuck. for important docs i'd pay the extra for registered mail (kakitome) so you get that signature receipt, it's like 500 yen more but worth it
Honestly, Japanese post offices are usually pretty good with handling international mail, even if the staff doesn't speak perfect English. They're used to it. I'd still bring a printed copy of the address in Japanese, just in case. You can probably use Google Translate to whip that up easily enough. And maybe have a phrase or two written down in Japanese, things like "This is important mail" or "Please be careful with this package". It goes a long way. Worst case, use Google Translate's camera function to translate any signs if you get totally stuck. You'll be fine!
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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.