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Mango Sticky Rice?
A bit of a niche one, but the little Thai canteen inside the basement of Don Quijote in Shibuya actually does it, though it's seasonal and they don't advertise it. It's more of a street-food style, less polished, but the coconut milk is properly salted and they don't skimp on the mango. If you're willing to travel, there's also a stall in the Ameyoko market near Ueno that only does desserts, and they'll make a fresh batch if you ask, but you have to catch them before they switch to their afternoon menu around 3pm. Honestly, the best luck I've had is just asking the Thai staff at any place if they can make it off-menu, a lot of them will happily do it even if it's not listed, especially if the kitchen has ripe mangoes around for their other dishes.
The timing might actually be your problem. Most places here only run mango sticky rice from late spring through early summer, so if you've been looking outside that window, you're just not going to find it on a regular menu. I'd check out the Thai grocery store in Okachimachi, they have a little deli counter in the back that makes it fresh on Saturdays, but you need to get there before noon or the mango runs out. Also worth knowing that a lot of izakayas with Thai chefs will make it off-menu if you ask nicely, especially the ones near the old Thai embassy in Higashi-Azabu, they're used to homesick customers.
There's a Thai place in Takadanobaba called Chao Bangkok that does it properly, though it's more of a takeout counter than a sit-down spot. They use a good Thai mango when it's in season, which is usually June through August, and their coconut sauce has a nice salty edge that balances the sweetness. Outside of that window, honestly the quality drops off, so I'd wait a couple months if you can. Also, the night market at Yoyogi Park on weekends sometimes has a Thai vendor doing it, but it's hit or miss depending on the weather.
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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.