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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Shinjuku Sleep?
Honestly, Kabukicho at night is...a vibe. It's not inherently dangerous, but definitely intense. Stick to the main streets after dark, avoid the really narrow side alleys unless you're with someone. Even then, be aware of your surroundings.
During the day, explore more! It's less overwhelming and you can see more of the area's character. Check out some of the daytime shops and restaurants, you'll find stuff way beyond ramen. There are some surprisingly quiet little cafes tucked away if you want a break from the sensory overload.
If you're feeling uneasy going out alone at night, maybe consider joining a guided walking tour of Kabukicho. Several companies offer them, and it's a great way to see the sights while feeling safer. Or, just find a nice bar with a decent view and enjoy the spectacle from a less chaotic vantage point.
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.
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