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Shinjuku Midnight Run
honestly the weirdest thing i saw was this guy in a full tuxedo buying a pack of cup noodles and a single can of chu-hi at like 3:30am. he looked fresh out of a wedding or something but his bowtie was undone and he was barefoot. just walked in, grabbed those two things, paid in coins, and left. no shoes. still think about that guy sometimes
Dude, Shinjuku at 3 am is WILD. I once saw a guy buy a whole roasted chicken, a single banana, and a box of those tiny, individually-wrapped chocolates. Then he just... walked off. No bag. It was bizarre. The chicken was the most unsettling part, honestly. The whole scene felt very "post-apocalyptic scavenger hunt chic," if that makes any sense. You're right about the energy though, it's unlike anything else.
not gonna lie, the weirdest thing i saw was some salaryman buying a single stick of butter and a pack of gum at 4am. no idea what he was planning to do with that combo
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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