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Lawson's Late Night Ramen?
ngl i think the busiest i've seen that lawson is around 7-8pm when the office workers grab dinner before heading home. it's not a line so much as a constant flow, like 3-4 people deep at the counter. the ramen wall gets picked over quick around then too, especially the popular ones like the nissin black garlic oil. if u go after 10pm it thins out way more, even on payday
honestly the busiest times are right when the izakaya crowds spill out, like around 11pm when everyone's craving something salty. i've seen the line snake past the drink fridges but it's never more than a 5 minute wait, people grab their stuff and bail quick
Depends on the time of night, honestly. Weeknights are usually pretty chill, even around salary day. But Friday and Saturday nights... yeah, that's a different story. You might see a small queue, but it moves pretty fast. People grab their ramen and go. It's never been insane for me, but definitely busier on weekends. Also, the closer it gets to midnight, the less crowded it usually is, oddly enough.
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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.