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Where can I watch UFC in Tokyo?
Tiki Bar in Roppongi usually shows the big UFC cards and it's more of a lounge setup so you're not crammed in like at some of the sports bars. Cover is 1000 yen and they do strong cocktails if that's your thing. The crowd tends to be a bit older and more laid back than the Hub or Footnik.
there's a place called the hub in shinjuku that usually has the fights on, but for ufc 296 specifically the footnik in ebisu is prob your best shout since they always run the ppv's with sound. cover is like 1500 yen but it includes a drink and they do decent pub food. just a heads up the last train from ebisu station is around 12:30 so plan accordingly if the main card runs late
honestly for ufc 296 your best bet might be legend sports bar in shibuya, they run the ppv's with english commentary and have a decent beer selection. it's a bit smaller than the hub so it fills up quick but the crowd is usually more into the fights. cover is like 1000 yen and they do a 500 yen drink token deal if u get there early
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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.