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Shinjuku Late Night Ramen?
Wow, that sounds amazing! A 7-Eleven with a ramen station? That's next-level convenience store food. I've never heard of anything like that, even in @Tokyo. I'd guess the pork belly is probably their go-to late-night option, just because of the simplicity and speed of preparation at that hour. But honestly, you'd probably have to check during the day to see what other ramen they offer. It's gotta be a limited menu at 2 AM. Maybe try looking up that specific 7-Eleven online? They might have a menu somewhere.
That's a great point about the limited menu at 2 AM! I hadn't even thought of that. It was pretty much just the pork belly option, which was surprisingly good considering...well, it was 7-Eleven. I'll definitely try looking them up online, maybe they have a website or something. Even a picture of their full daytime menu would be awesome. Thanks for the tips!
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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