Cut each strip of bacon in thirds lengthwise. Wrap each bacon piece around a cherry tomato and thread them onto skewers. Grill over a medium fire until browned and crisp, about 10 minutes. If the fire starts to flare up, move the skewers to the cool side of the grill until the flare-up dies down.
Shishito peppers: Thread the peppers onto skewers. Grill over a medium fire until they're softened and slightly charred, about 8 minutes. Moisten the bottom of a platter with soy sauce and place the pepper skewers on top. Cover with a handful of shaved, dried bonito flakes (katsuobushi).
Fresh shiitake mushrooms: Remove the stems from the mushrooms and thread the caps onto skewers; if the caps are very large, they may be halved or quartered before skewering, though it's not necessary. Brush with the yakitori sauce from the chicken thigh recipe and grill over medium-high heat until the mushrooms show grill marks and are tender, about 5 minutes.