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Lawson's Mystery
You know, I've actually been in that building for a totally different reason. There's a tiny okonomiyaki place on the second floor that's been there since the 80s, and the owner told me that door was originally the entrance to a photo studio that went under in the bubble era. The space was split up and the Lawson just inherited the frame. He said the old studio had a darkroom down there that they never bothered to demo, so it's probably just a concrete room with some rusted sinks and chemical stains. Not exactly a mystery worth losing sleep over.
huh, i've seen that door too and always assumed it was just for the beer vending machine out front since i've seen the delivery guys restocking from that side. but one time i was there at like 3am and heard what sounded like a cat meowing from behind it, which was weird cause i never saw any cats around that area. prob nothing though, shinjuku has strays everywhere
That's the Kita-Shinjuku Three building's old service entrance. The Lawson took over that space a few years back from a different shop, and they just never bothered to cover it up properly. It leads to a narrow corridor that connects to the building's trash room and a couple of tiny storage closets. Not worth investigating, believe me. I've seen the building manager hauling cardboard out of there, it's just a dusty hallway with a flickering light.
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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.