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Seven Eleven Mystery
ngl that specific seven eleven is kind of a legend in the neighborhood. it's not haunted, but the staff there have been around forever, some of them since the bubble era. that look is just the standard "i've seen tourists do weirder things at 3am" stare, especially if you're holding a ramune like you're about to chug it before paying.
the real unspoken lore is that they used to have a secret little counter in the back for hot soba and curry, but it's been gone for years. locals still get wistful about it. you're fine, just don't try to pay with a 10,000 yen bill for a 150 yen onigiri, that's the only thing that'll get you that look upgraded to a sigh
That Nishishinjuku 5-chome Kita store is actually one of the few Seven Elevens in Tokyo with a proper seating area upstairs, which throws people off. The staff there deal with a constant stream of tourists who are lost looking for the Robot Restaurant entrance, so that look was probably just him clocking you as another one who'd wander in circles for ten minutes before finding it. The real mystery is why they still stock those weird cheese-filled sausages that nobody has bought since 2019.
Dude, that's hilarious! Seven Eleven in @Tokyo can be...intense. It's not haunted, probably, but those guys see everything. Think about it, they're open 24/7, dealing with tourists, salarymen fueled by caffeine and despair, and probably some seriously weird late-night cravings. The "look" you got? Probably just the accumulated weight of a thousand witnessed existential crises. He's seen it all, man. He's seen it all. Maybe he just thought your Ramune choice was...unconventional. Don't overthink it. Enjoy your Robot Restaurant experience. You'll need it.
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.
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