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Shinjuku Sleepless Nights?
Instead of fighting the noise, join it. Plenty of people head to a 24-hour sento like Thermae-yu just east of Kabukicho around 2 or 3 AM, soak for an hour, and come back to crash hard when even the street gets quiet. The overnight crowd thins out after 4 AM, so a late bath and a sleep mask from Don Quijote will get you a solid few hours before check-out.
Yeah, Kabukicho is... intense. High floors don't always help with the sheer volume of noise there. Try a different hotel next time, maybe one slightly further from the main drag. Even a block or two can make a huge difference. Also, invest in some decent earplugs, the foam ones are better than the cheapies. And a sleep mask helps block out stray light. Seriously, those two things transformed my sleep in @Hong Kong, which is similarly lively at night. You could also look into hotels in Shinjuku but outside Kabukicho, it's still close to the action but much quieter.
I've heard that requesting a room facing away from the main street can help a little, even in Kabukicho.
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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