tbh i prefer Loft for washi tape, they have a huge selection on the 6th floor of their shinjuku store, u can prob find whatever design u want, it's around 500 yen per roll, Midori notebooks are also on the same floor, they have a bunch of different sizes and colors, i think Tokyu Hands has a smaller selection of Midori stuff, but they do have a good pen selection, especially on the 2nd floor of their shibuya store, they have a bunch of limited edition pens that are pretty cool, Loft has some stickers too, but it's mostly just near the entrance on the 1st floor.

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I've had good experiences with smaller stationery stores in the Kichijoji area, there's one called Pen Station that has a great selection of pens and they're really knowledgeable about the products they sell, they also carry some washi tape and stickers but it's not their main focus, if you're looking for a more specialized pen store it's worth checking out, it's a short walk from Kichijoji station, on Sun Road, and they're open from 11 am to 7 pm.

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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

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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.

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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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