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Tokyo Shinagawa Hospital Emergency Room Wait Times?
The triage system there is based on severity, not first-come-first-serve, so if your aunt was stable she probably got bumped several times by more urgent cases. That's just how it works at any big ER in Tokyo. If she needs to go back, check if her condition qualifies for the "secondary emergency" route instead of the main ER, Shinagawa has a separate clinic for non-life-threatening issues that opens at 9am and usually has a shorter line. The key is knowing which door to walk through, and the main entrance is always the worst option.
Midnight to 4am is actually the quietest window at Shinagawa Hospital, but that's a terrible time to drag a sick aunt out of bed. I've noticed the triage desk gets a second nurse around 7pm which helps a bit, but the real bottleneck is the radiology department. If your aunt needs an X-ray or CT scan, that's where the wait really stacks up because they only have one machine running overnight. If she's stable enough to sit upright, ask the triage nurse about the "fast track" for simple blood tests and basic care, they sometimes have a separate stream for less urgent cases that moves quicker.
peak hours at shinagawa are usually 6-10pm like u saw, but tuesdays and thursdays are actually worse than mondays because the specialist clinics in the area are closed those days. if u can get her there between 11am and 1pm it's usually calmer, the lunch shift change means fewer walk-ins. also worth noting the ambulance bay entrance is separate from the main ER door, so if u see a bunch of lights flashing outside that's a sign the trauma room is full and u should expect a longer sit. that vending machine by the pharmacy is the only one with pocari sweat after 10pm btw.
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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.