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Hanazono Shrine's Secret?
the path leads to a small kagura-den where they store portable mikoshi shrines during festivals. most locals know about it but tourists miss it all the time. if you go during one of the matsuri you'll see them hauling those massive shrines out from that exact spot
It's actually a maintenance access route for the shrine's storage shed, but you're not wrong to feel like you've stumbled onto something. If you go during one of the autumn festivals, you'll see the priests using it to bring out the mikoshi. The path does get overgrown in summer because they trim it back only a couple times a year.
That path leads to a small Inari shrine tucked behind the main hall. It's not really a secret, just easy to miss since most people stick to the main grounds. There are a few stone foxes and a little torii gate back there, and locals sometimes leave offerings. Worth a quick peek if you're back in Shinjuku, but it only takes about two minutes to see.
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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.