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Shinjuku Convenience Store Conundrum
late night is actually underrated for this. some of the weirder stuff drops around 10pm-11pm when they restock for the next day, especially at the bigger yamazakis near kabukicho. i've found random collab kitkats and regional chip flavors that were gone by morning just sitting there at midnight. set ur alarm for 10:30pm instead of 5am, trust me on this one
The real trick is figuring out which specific Yamazaki you're going to. The one in the basement of the Shinjuku Southern Terrace building gets its limited stuff around 11am when the bento and snack trucks arrive, but the regular storefront on Yasukuni-dori gets weird drops at 3pm when the afternoon shift comes in. I'd pick one location and stake it out for a couple days rather than running between them.
honestly it depends on which yamazaki you're hitting. the one near the east exit gets picked clean by 8am but the one by the yodobashi camera tends to get weird drops around 2pm when the delivery trucks show up. i'd aim for like 1:45pm and just lurk nearby
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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.