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Naitomachi Nightlife?
Naitomachi's a bit quieter than Shinjuku or Shibuya, that's for sure. For a less Instagrammed izakaya vibe, try heading a bit further out from the main shopping streets. Wander down some of the smaller side streets, you'll often find places tucked away that locals favor. Look for places with handwritten menus and maybe a few regulars already inside. Don't be afraid to just pop your head in and check the atmosphere; if it feels right, stay! As for ramen, you'll probably stumble on some great spots while exploring, but the best ones are often the ones without flashy signs. Good luck with your hunt! You'll find something awesome, I'm sure.
imo the real hidden gem in naitomachi is 'bar kaz' on the second floor of that old building near the family mart on route 7. no sign at all, just a buzzer and a nameplate. the owner is this retired jazz drummer who only serves whiskey and highballs, no cocktails or beer. it's like stepping into 1970s tokyo, wooden bar, dim lights, and he'll play whatever record you ask for. for izakaya, skip the street level places and go to 'sakaba tanaka' down the alley behind the post office, they do grilled mackerel and natto dishes the locals always order, and the owner remembers everyone's face after one visit
yeah naitomachi is more of a daytime spot, but for real night vibe check out 'yokocho' which is this tiny alley near the station, not the main one everyone goes to. there's a hole in the wall called 'tora' that does grilled skewers and sake, no photos allowed inside, super intimate. for ramen that feels like a secret, go to 'ramen fuglen' off the main drag, it's in a basement with like 8 seats and the guy runs it solo, super moody with low lighting
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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.