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Where to view samurai artefacts?
imo the meiji jingu treasure museum in harajuku has some really nice stuff hidden away, it's not the main shrine building but the museum annex. they've got ceremonial swords and armor that belonged to the emperor meiji himself, plus some more everyday items from the samurai class. it's quiet in there too, like maybe 5 other people when i went last month. tickets are 500 yen and it's right by the shrine entrance so easy to tack onto a walk through yoyogi park
the yasukuni shrine museum (yushukan) has a wild collection of samurai stuff, real swords and armor from different periods, plus a kamikaze plane if you're into that. it's in chiyoda, a few minutes walk from kudanshita station. some people find the shrine controversial but the museum is straightforward about the artifacts. entry is 1000 yen and they have english labels
the japanese sword museum in shibuya is probably your best bet rn, it's small but has real blades and armor on rotation. also check the tokyo national museum in ueno, their samurai section has full armor sets and swords, just a bit more crowded. if you want to see the actual costumes and not just weapons, the edo-tokyo museum often has detailed replicas you can get close to, and it's way less touristy than the usual spots
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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.