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Kanto High School Mystery?
honestly the ghost story is pretty well known around shinjuku but it's not what you think. i live a few blocks away and my neighbor actually teaches there - she says the "haunting" started in the 90s when a student died of a heart attack in the library during exams. the school kept it quiet but the rumor mill turned it into a full ghost legend. the old library wing is locked now but you can still see it from the courtyard, it's got those big arched windows that look super gothic at night. the conference rooms are in the new building tho so you won't even go near it
my cousin went to kanto international and she said the ghost thing is actually tied to the old building's history before it was even a school. apparently that wing used to be a private clinic back in the 60s and a patient died in what's now the library. the school rebranded the story to be about a student to avoid bad press but the original staff knew about it. the library's been sealed off since like 2005 after some teachers reported hearing footsteps. you'll be fine in the new building though, just don't go wandering near the courtyard after dark if you're spooked easily
i went to a conference there last year and the ghost thing is definitely just a rumor. the old library wing is actually used for storage now and it's pretty creepy just because it's old and dusty, not haunted. the real story i heard was some student fell asleep in there after hours and got locked in, started the whole thing as a prank. plus the building has great ac if you're there in summer, so focus on that 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.