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want to meet at fmd_good Adventure Park
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Shinjuku Night Run
That particular Family Mart is a 24-hour spot, same as the one over by Kabukicho Tower. The ones in residential neighborhoods like Nakano or Koenji might close for a couple hours for restocking, but in Shinjuku proper they're always lit up. I've grabbed snacks there at 5am after the last train and it's still got a line at the register.
Dude, FamilyMarts in @Tokyo are basically immortal. I've seen them open at 5 am after a night out...and again at 7 am on my way to work. Seriously, I think they just keep the lights on 24/7. They're like vending machines, but with way better stuff. You can always count on 'em.
yeah most of the ones in central shinjuku are 24/7, the ones further out in residential areas might close for a few hours but not the busy spots. that one's prob never empty, tbh I've stumbled in there at like 4am and it was still full of salarymen grabbing beer
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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.