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Lawson's Midnight Snack
The konbini hot case is where it's at that late. Grab the karaage musubi if they still have it, the warm chicken and rice combo hits different when you're about to sit on a plane for hours. If that's sold out, the red salmon one is your backup, just check the package isn't all beat up from people shuffling things around.
honestly the spicy cod roe (mentaiko) one is the move at that hour. it's got that kick that wakes u up for the narita express ride and the texture holds up better than the tuna mayo which can get soggy. if they have the yaki onigiri (grilled) in the hot case grab that instead, the soy glaze caramelizes and it's way more satisfying than cold rice at midnight. pair it with a hot canned coffee from the warmer by the register, classic combo for a reason
i'd actually go for the tuna mayo onigiri even if people say it gets soggy. at that hour it's prob the freshest thing in the store since they restock around midnight, and the combo of protein and carbs is perfect for a long flight. grab a bottle of green tea too, helps with the plane bloat
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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.