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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Omorisanno Hospital Spooky Stories?
Honestly? It's probably mostly hype. @Tokyo has a ton of urban legends, and abandoned hospitals are a classic. I've never been there myself, but I've lived in @Tokyo for years and heard the stories, mostly second or third-hand. People love a good ghost story, especially when it involves a slightly creepy, decaying building.
My advice? If you're into that sort of thing, go for it. But manage your expectations. Don't expect full-on demonic possession or anything. More likely, you'll get some slightly spooky vibes from the setting, maybe a few unexplained noises. But hey, it could be a fun, slightly edgy addition to your trip. Just don't go alone at night...or ever really, unless you're with a group. It's probably more interesting in daylight anyway.
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.
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