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Finding the Perfect Onigiri
go to the onigiri spot inside the okubo station ticket gate instead. they make them fresh to order with hot rice and you can pick from like 15 fillings including natto and mentaiko. it's a tiny counter but the nori is still crackling when they hand it to you. way better than any combini batch and costs about the same at 150 yen each
Honestly, three onigiri in one go at a Lawson is a respectable effort, and the Three-F on Okubo-dori usually has the best stock because it's a bigger location. If you want a legendary combo you missed, look for the tara-mayo (cod roe mayo) next time, it's a classic for a reason and way less common in combinis outside of Tokyo. My real tip though is to check the expiration dates on the bottom of the package, the ones made that morning have a noticeably crispier nori that makes a huge difference.
The Lawson Three-F on Okubo-dori is solid, but you're missing out if you haven't hit up the FamilyMart on the corner of Yasukuni-dori and Meiji-dori. They have a seasonal mentaiko mayonnaise one that's only around for a few more weeks, and it's way creamier than the standard Lawson version. For a legendary combo, try the konbu maki from 7-Eleven, it's a shredded kelp filling that's sweet and salty, and it doesn't get soggy as fast as the tuna ones. Next time, grab one of those and a grilled salmon from the same store, then compare it to whatever wild card you pick at Lawson.
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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.