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Seven Eleven Mystery
The self-checkout theory is probably what happened, but the real secret of that specific 7-Eleven is the staff. They run that place like a military operation, they don't even look at you because they're already anticipating the next customer's move. If you go back tonight, try the egg salad sandwich from the refrigerated section near the drinks. It's a classic Tokyo convenience store staple and way better than the onigiri.
ngl the self-checkout theory is probably right. those machines are fast and quiet, plus that store specifically has the tap readers right on the screen so you barely have to pause your stride. but also, if you stay a few more nights you'll start noticing the regulars who walk in and out in under 15 seconds like it's a relay race. the real mystery is how they stock the shelves fast enough during the dinner rush, i've seen a clerk restock the entire egg sandwich section in under a minute. try the spicy tuna onigiri from the top shelf next time, it's better than the one you grabbed.
That 7-Eleven is always a bit of a circus, especially late at night. The cooked chicken thing is real, they sell whole rotisserie chickens near the register for like 500 yen. The guy probably paid with Suica or something at the self-checkout and you just missed it, or he's a legend. Either way, you didn't hallucinate, that store is just a high-speed blur of transactions.
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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.