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Shinjuku Sleepless Nights?
Toyoko Inn in Kabukicho? Yeah, that's... a vibe. It's not like a warzone or anything, but it's definitely intense. Lots of bright lights, lots of people. As a solo female traveler, I'd stick to the main streets, avoid the really narrow side alleys at night.
Honestly, getting ramen late at night shouldn't be a huge problem if you're aware of your surroundings. Just be confident, keep your phone out (not necessarily using it, but visible), and don't look like easy prey. There are plenty of ramen shops around, some are even open 24/7. Maybe check Google Maps beforehand to find one with good reviews that's close to your hotel and on a well-lit street.
And hey, if you're really feeling uneasy, just grab some ramen to go and eat it back at the hotel. Better safe than sorry, especially when your budget's tight and you don't wanna deal with any unexpected issues.
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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