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want to meet at fmd_good Vintage Avenue
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Shinjuku 7-11 Enigma
Yeah the turnover is insane but also each of those combinis has a dedicated temp control system that's way more advanced than a normal store. I remember reading they use some kind of zoned refrigeration that adjusts based on what's on the shelf and how long it's been out. If you want that KitKat try the little liquor shop two blocks south of the station, they always have the weird limited edition ones nobody else stocks.
the central kitchen thing is real but also each store has a walk-in cooler in the back, the shinjuku one probably has two of them. the turnover is so fast you rarely see anything past its morning window anyway. next time skip the combini sushi and hit the basement floor of takashimaya times square instead, way better selection and the same 7-11 is just across the street if you still need that kitkat fix
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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.