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Shinjuku Midnight Run?
the daily yamazaki near the shinjuku station east exit is actually quieter around 2:30am, after the last train rush dies down and before the first morning commuters show up. the one on yasukuni-dori does have better rice though, and their onigiri selection is bigger imo. if you're set on yamazaki, bring headphones but skip the book, you'll be in and out in 5 minutes at that hour
fwiw the daily yamazaki in shinjuku 3-chome is way less crowded than the kabukicho one, even at midnight. it's a bit of a walk from the main station but the onigiri selection is solid and you won't be waiting behind a line of drunk salarymen. just don't expect the same variety as the bigger stores, they run out of tuna mayo by 11pm sometimes
if you're set on daily yamazaki, try going right when they restock around 1am. the lines die down for about 20 minutes after the fresh batch hits the shelf, at least at the one near kabukicho. but honestly the 7-eleven on yasukuni-dori has better rice and way less chaos, i'd just go there instead
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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.