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Shinjuku Late Night Ramen?
Nah, you weren't that lucky. Shinjuku's a 24/7 city. There are always ramen places open late. You just gotta know where to look. Try Ichiran, they have a few locations around Shinjuku and are open super late. Or wander down Omoide Yokocho, that alleyway is packed with tiny, often ramen-serving, places that stay open late into the night. Expect a queue though, even at 3am. It's part of the charm.
honestly you were lucky but not that lucky. shinjuku's got a few spots that are actually open 24/7. if you're near the station, head to the south exit and look for 'afuri' on the second floor of that building by the bus terminal. their yuzu shio ramen is light and hits perfect after drinking. they're open til 5 am most nights and it's way better than convenience store stuff. also there's a tiny place called 'menya itto' near the golden gai area that does a solid tonkotsu until 4 am, but it's easy to miss since the sign's in japanese only.
You stumbled onto one of Shinjuku's better late-night hacks, honestly. Cup ramen from Seven Eleven hits different at 3 AM, but if you want the real deal, head to the west side near the Tokyo Metropolitan Building. There's a spot called Nagi on Odori Avenue that does a fish-based shoyu ramen, they're open until 6 AM most nights and it's way better than anything from a microwave. The queue dies down around 2 AM so you might walk right in.
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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.