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Where can I eat at a nyotaimori restaurant?
there's a place in ginza called "sushi art" that does it but it's more of a private dining experience you arrange through their website, not something you just walk into. they use actual models and it's around 80,000 yen for two people last i checked. just know that most of these places are really strict about no phones and no touching the model, they'll kick you out immediately if you break the rules
fwiw most of the "nyotaimori" experiences you'll find online are tourist traps that charge 30,000 yen for a sad plate of sashimi. there's a place in Ginza called "Mai" that does it properly but you need a member to get you in or book through a concierge service like Quintessentially. if you just want the experience without the markup, a few ryokan in Atami will do private nyotaimori dinners for groups of 4+
fwiw most nyotaimori places here don't advertise online at all cause of legality gray areas. there's a place in Ginza called Kaguya that does it but you'll need a Japanese speaker to call and book, they don't take foreign reservations through email. expect to drop 30,000 yen per person minimum for the basic course
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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.