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Finding good ramen nearby?
imo skip the tourist spots and head toward the south side of the station, there's a tiny basement joint called Nagi that does a killer nibo ramen, the fish-based broth is super rich but not heavy. it's tucked in a random building near the Yotsuya exit, you'll see a small sign with a fish on it. the queue is usually just a few locals, and the bowl runs about 900 yen, totally worth it for the depth of flavor
That giant Seven Eleven is a landmark for sure. Instead of heading toward the station exits, walk straight east on Yasukuni-dori for about five minutes toward the Iidabashi direction. There's a spot called Fuunji, a tsukemen shop that does an incredible fish-and-pork broth, the noodles are thick and chewy. The line looks long but it moves in about 15 minutes, and the ticket machine has English buttons. It's a proper local spot with a no-nonsense vibe.
If you're near that giant Seven Eleven by the east exit, walk toward the Lumine department store and take the underground passage to the south side. There's a small shop called Karaku that does a solid tantanmen, the sesame-heavy broth is a nice change from the usual pork base. It's tucked in the basement of a building that looks like it's from the 80s, but the lunch set with gyoza is a steal at around 1100 yen.
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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.