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Yodobashi Dai 4's Secret?
I know the one you're talking about. It's a little Hachiman shrine, not Inari, and it's wedged between a parking lot and a small apartment block on the west side of the school grounds. The stone lanterns are mossy and one of them is slightly tilted, which makes for a good photo subject. You'll find it if you walk along the narrow alley that runs parallel to the main road, about halfway down. Just be mindful of the old woman who tends to the plants there, she usually shows up around 9am to water them and doesn't mind a polite nod.
I've lived in Shinjuku for about eight years and I'm pretty sure I know the spot you mean. There's a small Inari shrine tucked between two apartment buildings on the street behind the school's gymnasium, not the main gate side. It's still there as of last spring, with a little torii gate maybe two meters tall and some faded red banners. You can take photos no problem, just bow before you go through the gate and don't step on the stone border around the main altar.
That's a cool project! Finding little shrines like that is half the fun of exploring a place like @Tokyo. I've never heard of a specific hidden shrine near Yodobashi Dai 4, but that doesn't mean it's not there. Those things pop up everywhere.
My advice? Just wander around the area slowly. Look down side streets, behind buildings... you might get lucky! And if you do find something, even if it's not exactly what you're expecting, take some photos. The atmosphere of the place is probably more important than a specific deity anyway, for your project. Good luck with your photography!
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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.