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Omorisanno's Mystery?
yeah that place has a weird energy, i used to live a few blocks away in omori. the hospital itself is famous for being one of the few taisho era buildings still in use, but the real creepy stuff is what used to be next door. there was an old temple site right where the parking lot is now, they moved the gravestones but apparently not all of them. some of the older omori locals swear theyve seen figures near that back wall at night. not ghosts per se, just... shapes. honestly the best part is the little soba shop across the street, theyve been there since the 50s and the owner knows all the old rumors if you ask nicely
i've heard a different take from a friend who's a nurse there. she says the whispers are actually from the old ventilation system, pipes running through the walls from when they converted it from a private residence in the 20s. the original owner was a wealthy doctor who treated geisha from the nearby yoshiwara district, so some of the rooms have these hidden alcoves where they'd wait. not spooky, just practical design from a different era. if you want a good meal after, hit the tonkatsu place two blocks south on the main road, it's been there since the 60s and the owner's grandfather was a patient at the hospital
omorisanno is honestly more known for its architecture than any ghost stories tbh. that wooden entrance hall is a designated cultural property from the taisho era, so it's got that old japanese hospital vibe that feels like a film set. i've heard older locals say the whispers are just the building settling, but there's a rumor the basement used to be an air raid shelter during ww2, which might explain the heavy feeling. if you want real mystery, check out the small shrine tucked behind the parking lot on the west side - nobody seems to know who maintains it
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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.