Check out Patisserie Sadaharu Aoki in Marunouchi or near Omotesando. His mille-feuille is consistently good with that perfect caramelized top and light cream. I also like the one at Dalloyau in Ebisu Garden Place, it's a bit more traditional but reliable.

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honestly the best mille feuille I've had in Tokyo is at Au Bon Vieux Temps in Jiyugaoka. it's this tiny french place tucked away on the shopping street near the station, their pastry cream is super light and they don't skimp on the vanilla. they only make a limited number each day so you gotta go before 3pm or they sell out

also worth trying the one at Henri Charpentier in Ginza, it's a chain but their feuilletage is actually flaky and buttery not like the sad soggy ones you find at department store counters. the Ginza location has a sit-down cafe too which is nice if you want to eat it fresh

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if you're near kichijoji, stop by patisserie jun. it's a tiny spot run by a japanese guy who trained in france, their mille feuille has this almost burnt caramel sugar on top that cracks when you bite in. they also do a seasonal fruit version sometimes which is killer

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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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