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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Shinjuku Midnight Run
The karaage-kun fried chicken is the real move at 3am. They keep it warm in that little heated case by the register and it's way better than it has any right to be. Grab a bottle of the strong zero chu-hai to wash it down, the lemon or grapefruit ones are less sweet than you'd expect. The Takano Nishishinjuku location is decent but honestly most Family Marts in Shinjuku have the same stuff, so you're not missing much by picking any random one.
Honestly skip the snacks and go straight for the egg salad sandwich on milk bread. It sounds boring but it's like the perfect 3am food, soft and savory not too heavy. The Takano Nishishinjuku one is fine but the real gem is the Family Mart across from the Shinjuku station east exit, they have a bigger hot food selection usually.
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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