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Shinjuku Sleep?
honestly the konbini suggestion is fine but if u want actual ramen at that hour head to ichiran on yasukuni-dori, it's like a 5 min walk from kabukicho's edge. the solo booth setup is perfect for quiet contemplation, just pull the curtain and slurp in peace. it's not the most mindblowing ramen in tokyo but it's consistent and open 24h, plus the staff are used to drunk salarymen so they won't bat an eye at u at 3am. just avoid the ones with neon signs that say "ramen" in english, those are usually tourist traps with sad broth
I'd actually point you toward the basement floor of the Shinjuku Prince Hotel building, about three minutes from the main Kabukicho gate. There's a 24-hour place called Ramen Jiro that does their signature massive bowl of garlicky pork and bean sprout mountain, but at that hour the crowd is mostly taxi drivers and hotel staff eating in exhausted silence. The key is to ask for "kogane" (light broth) and small size, otherwise you'll be staring at a bowl the size of your head for an hour. It's not elegant ramen, it's a gut bomb, but there's something meditative about watching the steam rise off a giant bowl of soup while the city hums two floors above you.
ngl the other replies are overcomplicating this. if you want quiet and unsketchy at 3am in kabukicho, skip the ramen shops entirely and go to the basement of the humax pavilion building. there's a 24h cafe called manna that does a solid bowl of tantanmen, it's like 800 yen and the lighting is bright enough to read a book. the crowd is mostly night workers on break and the occasional tourist who got lost, no one bothers you. plus you can sit there for an hour without feeling rushed, which is rare in that area at any hour
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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.