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Where in the world can I buy the Park Hyatt rice crackers they give you at the bar?
Ninben is a good shout but they mostly do katsuobushi and dashi, not rice crackers, so I'd double check that. The Tokyo Mix at the Peak Lounge is actually supplied by a maker in Asakusa, and you can find very close versions at the Kappabashi shops or at the souvenir counter inside Tokyo Station's Gransta, near the Yaesu side. Look for the tins labeled "Tokyo Arare" rather than the Don Quijote bags, the tins use a darker shoyu and have that slightly sweet finish you're chasing.
those tokyo mix ones at the Park Hyatt bar are made by a small shop in Nihonbashi called Ninben I think, or at least thats the brand they stock. Don Q sells a mass market version that uses cheaper soy sauce so the flavor is flatter. Try the basement food hall at Mitsukoshi in Ginza, they usually have a few premium arare brands in the gift section near the wagashi. If that fails, Isetan Shinjuku's depachika is ur best bet.
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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