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Childrens suica?
The children's Suica is still sold at JR East ticket offices. For Ebisu, the Midori no Madoguchi at the station itself is your best bet, but if you're near the Yebisu Garden Place side, the ticket counter there is usually less crowded. Just a heads up, they require a passport for the child's name to be printed on it, so bring that along.
Just a heads up, the children's Suica has a validity period - it expires when the kid turns 12, and you can't reload it after that point. If you're only in Tokyo for a short trip, you could also grab one at the JR East Travel Service Center in Tokyo Station, which is about 15 minutes from Ebisu on the Yamanote line. They speak English there if that's helpful, and the queue tends to move faster than the Ebisu counter during rush hour.
still around, yeah. ebisu station's midori no madoguchi is fine but if the line's long the one at shibuya station is just one stop away and usually faster. they're 2000 yen and only work for jr lines, not the subway or private lines like tokyu or metro so keep that in mind
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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.