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Shinjuku Late Night Run?
There's a 24-hour Onigiri Asakusa Yadoroku branch near Shinjuku Gyoenmae that most visitors never find, it's a proper onigiri shop rather than a conbini so the rice is seasoned and shaped to order. Prices run 200 to 400 yen depending on the filling, and the nori stays crisp because they wrap it fresh. At 3 AM it's quieter than any 7-Eleven and you get something that actually tastes like food instead of survival rations. The grilled salmon and the pickled plum are the ones I'd go for.
Skip the conbini run altogether and hit a yoshinoya or matsuya instead. A gyudon bowl at 3am costs like 500 yen and the miso soup does way more for you than cold rice ever will. If you really want onigiri though, the one thing that matters is checking the nori, if its soggy dont bother, thats your freshness tell.
the real move is the NewDays inside Shinjuku station, the one near the south exit gates. it never fully closes, and at 3am the staff are restocking the shelves for the morning rush so you're basically grabbing stuff before it even hits the display properly. onigiri there are fresher than any standalone conbini at that hour.
one thing nobody mentions, the tonjiru or corn soup from the hot case next to the register. grab that instead of just cold rice. warm liquid plus a salmon onigiri and you wont wake up feeling like a brick.
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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.