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Shinjuku Convenience Store Mysteries
I've actually been in the back of that specific Daily Yamazaki. My buddy worked the night shift there for a few months. It's just a cramped storage room with floor-to-ceiling shelves of instant ramen and beer cartons, plus a tiny sink and a microwave for staff lunches. Nothing mysterious, but if you hang around the Kabukicho side of Shinjuku after midnight, there's a FamilyMart that shares a wall with a tiny ramen shop that only seats four people.
Oh yeah, I know that Daily Yamazaki. I've always assumed it's just the back stockroom, since they keep the place so crammed full of stuff. But I've heard a rumor from a friend who used to work at one that some of those old buildings in Shinjuku have weird basement levels that aren't on any maps.
Probably just a storage room or staff restroom. Those convenience stores are tiny; they need every square foot they can get. Unless it leads to a secret underground karaoke bar... now that would be a story.
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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