National Azabu in Hiroo has a decent selection of jarred pesto in the imported foods aisle near the pasta. You can also check the Italian section at Seijo Ishii, they usually carry Barilla pesto which is reliable. If you're near a Kaldi, they have their own store brand that's surprisingly good for the price, around 300 yen.

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fwiw if you're near a gyomu supe (business supermarket) they usually have big jars of pesto in the refrigerated section near the fresh pasta and cheese. it's like 400 yen for a decent sized jar, not the best but fine for quick pasta. the brand is usually something italian i can never remember the name of but it's green and white label

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tbh just make your own if you have a food processor, it's way cheaper and tastes better. the basil at ameyoko market in ueno is like 100 yen a bunch and pine nuts are pricier but still less than a jar. but if you really want jarred, don't sleep on the donki import aisle, they sometimes have random italian brands hidden between the snacks and instant ramen for like 500 yen

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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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