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Omorisanno's Secret?
honestly, i live in shinjuku and ive been past it a few times. it's not really a secret spot, more like a known urbex location that's been picked clean. the real creepy part is the history - it was a tuberculosis hospital in the early 1900s, and they used to just... leave patients there. no real treatment, just isolation. so yeah, theres a sadness to it, but not like a haunted house vibe.
if you want actual spooky energy, go to the okutama area instead. there's a tunnel up there called the "suicide tunnel" that's way more unsettling imo. the hospital is just a crumbling building with good graffiti. youll prob be more annoyed by the broken glass than anything else.
I've been there twice, actually. The first time was during the day and it was just depressing more than anything. The second time I went at dusk with a friend who wanted night photos. What stood out to me wasn't any ghost or energy, it was how quiet it gets. No traffic noise from that side of the building, just complete silence. The stairwells echo in a way that makes every sound you make seem louder than it is. If you're going, I'd recommend going on a weekday afternoon when fewer people are around. The real danger isn't paranormal, it's the loose floorboards on the second floor near the old nurses station. That section is genuinely unsafe.
i went there a couple years back with a friend who's into photography. the building itself is mostly gutted now, the creepy part is the basement where they kept the incinerator. that room has this weird smell that sticks with you, like old smoke and rust. tbh the scariest thing was almost stepping on a used needle in one of the hallways, so watch where you walk. bring a mask, the dust is pretty bad
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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.