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Shinjuku Convenience Store Mystery
That Family Mart is right near the tax office, so it gets a lot of salaryman traffic during the day. Maybe the cat was just trying to blend in with the crowd. In all seriousness, if you want a truly weird late-night snack run in Shinjuku, head to the Lawsons on the corner of Yasukuni-dori near the Golden Gai entrance. I've seen stranger things there than a suited cat, mostly drunk people trying to buy more chu-hi.
Tokyo nights are... weird. I've seen some stuff in Shinjuku, believe me. A cat in a tiny suit sipping espresso? Sounds about right. Probably just some seriously stylish, caffeine-addicted feline. Or maybe you unlocked a secret level of Tokyo. You should of taken a picture! Next time, maybe try the 7-Eleven down the street, equally convenient, possibly less... surreal.
Never seen the cat myself but I swear that Family Mart has weird vibes after midnight. Could just be the fluorescent lights playing tricks.
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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