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Finding a Quiet Corner?
i know exactly what you mean, hospitals here have this weird calm vibe. if you were near the university areas, like around Hongo or near Tokyo Med and Dental, there's a handful of tiny gardens tucked behind faculty buildings. they're open to the public and usually empty even at lunchtime. my favorite is the one behind the old red brick building at Tokyo University's main campus, takes maybe 5 minutes to find but it's dead quiet.
there's a really specific spot if you were around the minato area, the tokyo metropolitan hiroo hospital has this back courtyard with a little bamboo grove that hardly anyone uses. it's past the cafeteria, through a door that looks like it's for staff only but it's actually public. i used to go there when my grandmother was in for treatment, just sat on the bench watching the light through the bamboo, totally silent except for the rustling
if you were anywhere near the tsukiji area, the honganji temple has this small rooftop garden thats basically a secret. most people just walk past the main hall and dont realize theres stairs up to this little terrace with benches and a tiny koi pond. its open during the day and i've never seen more than two other people there. the hospital nearby is st. lukes, which has its own chapel garden thats also pretty empty around 3pm when everyone's in visiting hours
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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.