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Lawson's Late Night Ramen?
The Lawson near Shibuya scramble crossing is a whole different circus at 3 AM. I saw a guy in a full tuxedo buy a single pack of gum, a bottle of Pocari Sweat, and a can of Boss coffee, then try to pay with a handful of coins he kept dropping on the floor. The staff just watched him for a solid two minutes before helping. I still don't know if he was coming from or going to a wedding.
Not weird in a crazy way, but I once saw a college kid buy a six-pack of eggs, a carton of milk, and a single pack of instant curry at like 3 AM in the Lawson near Takadanobaba. He was in his pajamas and looked like he'd just woken up from a nightmare. Made me wonder what kind of emergency recipe he was planning.
I've seen a woman in full cosplay buying a single banana and a pack of Marlboro Reds at the Lawson by Golden Gai. She paid with a 10,000 yen note and didn't say a word. The guy working there just handed her the change and she bowed slightly before walking off into the night. Still wonder what character she was.
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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.