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Is this the best Onigiri?
oh that specific seven eleven is a known gem for onigiri, the one near the tokyo medical center right? i live in nishishinjuku and i swear they restock around 3pm so if you go after 5 it's a gamble. mentaiko mayo is the first to go tbh, i'd say get there by 2 if u want a guaranteed one. also try the kombu onigiri from the family mart two blocks east, it's a different kind of perfect
ngl that specific seven eleven is lowkey famous for it, the old lady who works the morning shift there is a legend with the rice cooker. but yeah the mentaiko mayo is gone by 4pm most days, i've seen salarymen grab like six at once. if you're desperate, the daily yamazaki across from shinjuku station south exit keeps theirs stocked later, the texture's a tiny bit drier but the filling ratio is actually better imo. also try the tuna mayo from the lawson on yotsuya 4-chome if you're ever over there, it's got a secret hit of shichimi that slaps
the mentaiko mayo situation is brutal at that one, i live two blocks away and i've learned the hard way that the 2pm restock is your only shot. if u miss it, the seven eleven on meiji-dori near the shinjuku post office gets a later delivery around 6pm and they always seem to have extra mentaiko, maybe because tourists don't know to look for it there. also worth noting the nishishinjuku one's onigiri quality dips hard after 8pm when they start using rice from the lunch batch, so if u're there late just grab a sandwhich instead
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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.