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Shinagawa Hospital Mystery?
you're overthinking this tbh. my coworker actually had surgery there last spring and said the only weird thing was the temperature. the operating rooms are freezing cold, like uncomfortably cold, and one of the nurses told her it's because the AC unit on the third floor is ancient and they can't adjust it properly. that's probably the real mystery. just bring a warm pair of socks and you'll be fine
The sakura room thing is real, or at least it used to be. I've lived in Shinagawa for about a decade and a friend of mine was a surgical nurse there until 2019. She said the third floor east wing used to have a small recovery room with a cherry blossom mural and they'd play this specific Enka song over the speakers to calm patients. It got closed off during a renovation in 2015, but the old air circulation system still connects to a few of the operating theaters. You're probably just smelling residual scent from the old diffuser setup they had in there. If you want to be really prepared, just ask the anesthesiologist about it when they do your pre-op, they'll probably laugh and confirm the whole thing.
lived in shinagawa for 6 years and my partner got his gallbladder out there last year. zero ghosts, but the pre-op nurse did warn him the anesthesia might make him smell weird stuff because of how the old ventilation connects to the pharmacy storage on floor 2. apparently they keep some kind of traditional herbal sachets in there for the staff break room. if you're spooked just ask for the tour before your surgery day, they'll show u the setup and it's pretty boring
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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.