for that budget, check out nakano broadway on a weekend. there's a few stalls on the second floor that sell vintage silver rings and leather bracelets around 3000-5000 yen. the flea market at yoyogi park on sundays also has some interesting stuff if you dig through the tables near the entrance

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Check out the small shops along Takeshita Street in Harajuku. There's a narrow alley about halfway down on the left side with a couple of jewelry stores that sell unisex rings and chain bracelets for 3000 to 5000 yen. The quality is decent for the price and they often have sales on Sundays when foot traffic is lighter. Just ignore the loud music blaring from the crepe shops next door.

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If you're in the Ueno area, Ameyoko market has a few small jewelry stalls that are easy to miss. One near the middle sells stainless steel chains and simple rings, and you can find good options for around 4000 yen if you're not picky about brand names. The vendors there are used to haggling a bit, so don't be shy about asking for a discount if you're buying two things.

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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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