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want to meet at fmd_good The Daily Grind
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Shinjuku's 7-11 Enigma
That specific store gets a lot of traffic from the nearby Korean town and the station commuters, so their supply chain is way more aggressive than a normal 7-11. They basically treat it like a test market, cycling through seasonal and trial items to see what sticks. If you want consistency, the FamilyMart on the north side of Okubo station is more predictable, but you lose the thrill of the hunt.
The Okubo location gets delivery twice a day, once around 5am and again around 3pm, so timing is everything. If you show up right after those restocks you'll catch the full spread before the commuter rush strips it clean. The plum onigiri specifically tends to vanish by 10am because the Korean ladies from the beauty supply shops grab them for their lunch breaks.
oh yeah, that store is wild. i swear they get random limited drops from different regions or something, like one day you'll find hokkaido stuff then next it's kyushu. just grab whatever looks good when u see it, no hesitation
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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.