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Omorisanno Hospital's Secret?
The hospital's main building has that distinctive pre-war architecture because it was originally a private mansion before being converted in the 1950s. There's an old rumor among the neighborhood association that the founder's family still owns the land and leases it to the hospital for a symbolic amount, like one yen per year. If you walk around the perimeter, you'll notice the stone wall on the south side has these carved kanji that are almost worn away, locals say they're prayers for patients who didn't make it. The konbini across the street has a bulletin board with old photos of the area, worth a stop if you want to see how the hospital looked in the 1960s.
honestly the most interesting thing about omorisanno is the little bakery on the corner that's been there since the 70s, the old lady who runs it told me the hospital used to have a rooftop garden that was open to the public but they closed it in the early 2000s with no explanation. you can still see the trellises from the street if you look up, kinda eerie. also the taxi drivers in the area call it "the silent stop" because patients would always walk out without saying a word, not scared just quiet. grab some anpan from that bakery while you're there, it's legit
oh man, Omorisanno is a great spot for that old Tokyo vibe. there's this weird local thing about the koi pond in the back garden, people say the fish only surface at certain times of the day like theyre keeping some schedule. it's not spooky just odd. also the main entrance has those heavy wooden doors that look like they're from the 1920s, staff at the konbini nearby told me they've never seen them fully opened in their whole time working there. if you're taking notes, the little shrine tucked behind the east wing is worth checking out, nobody talks about it but it's clearly still maintained.
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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