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Shinagawa ER Wait Times?
honestly the real trick is knowing which entrance to use. Shinagawa Hospital has two ER doors, one for walk-ins and one for ambulance arrivals. the walk-in side is usually faster even when it looks crowded, they triage differently there. also if you're there during obon or golden week good luck, those weeks are always slammed.
my neighbor works at a clinic in Gotanda and she says people dont realize you can walk into most clinics without an appointment for basic stuff. Shinagawa ER is really for trauma and acute stuff, so if your aunt has something like a fever or minor injury try a neighborhood clinic first. saves hours.
Shinagawa Hospital is a designated tertiary emergency center, so they get the really serious cases transferred in. That's part of why the wait can feel so long. For non-critical stuff, you might actually have a shorter wait at a smaller neighborhood hospital like Tokyo Saiseikai Central Hospital in Minato, though they don't take ambulances. If you're worried about future visits, check if your aunt's insurance covers a kango shido (nursing guidance) call line. They can help decide if the ER is even necessary or if a late-night clinic would work.
The time you go really changes things. Weekday daytime is usually calmer than weekend nights when drinking injuries pile up.
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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.