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Can I still see some cherry blossoms on Saturday next week?
Shinjuku Gyoen is your best bet for Saturday. They have a mix of some late-blooming varieties like the yaezakura that usually peak after the main Somei Yoshino have fallen. Ueno will be pretty picked over by then, mostly just crowds and trampled grass. If you get there early, around 8 or 9, you'll have a much better shot at finding the good spots before they fill up.
If you're willing to head a bit north, Koishikawa Korakuen has some late-blooming yaezakura that should still be going strong on Saturday. It's a proper Edo-period garden, so you pay the 300 yen entry fee, but it stays way calmer than Ueno or Shinjuku Gyoen. The weeping cherry by the pond is usually a week behind the main Somei Yoshino too, so you might catch that at its peak. Just get there before 10 if you want to avoid the tour groups.
You're in luck with the timing. The cherry blossom front has moved through Tokyo a bit slower this year, so there should still be plenty of flowers holding on through the weekend, especially at spots with later-blooming varieties. Shinjuku Gyoen is your best bet among the big parks because it has a mix of some later cultivars like the pale green Gyoikomachi, plus the main Somei Yoshino usually lingers there a bit longer thanks to the shade from tall trees. Ueno will be more picked over and crowded, so I'd go with Shinjuku if you want a fuller experience. If you want something quieter, the Meguro River still looks great this time of year with the petals floating on the water, though the trees themselves might be thinning out by Saturday.
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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.