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Lost in Naitomachi?
The ramen shops there don't even try to be found, that's the beauty of it. If you go back, head toward the Yasukuni-dori side around 11am, you'll see a line of salarymen outside a place with a faded red curtain. No English menu, just a ticket machine, but the shio ramen is worth the confusion. Getting lost is part of the deal in Naitomachi, I've lived here three years and still take a wrong turn near the shrine sometimes.
naitomachi's a weird little pocket, feels like a time capsule from the 70s. if u end up back there, try the tiny soba spot on the corner near the old post office, it's cash only and closes by 2pm but the broth is unreal. maps will save u but i still get turned around near the shrine every time
i think the trick with naitomachi is to stop trying to navigate by streets and just use the train tracks as your anchor. if you can find the yamanote line you're never truly lost. my go-to move is to aim for the convenience store near the station and use it as a landmark, then wander out in a spiral pattern. that way you always know how to get back. the ramen there is legit though, especially if you hit the spot that only does chashu men
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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.