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Tokyo Shinagawa Hospital: Emergency Room Wait?
The hip wait times at Tokyo Shinagawa Hospital are no joke, especially on weeknights. If you can, try to avoid coming in between 5 and 8 PM. That's when the urgent care overflow from nearby clinics hits. I've found the triage nurses are pretty upfront if you ask them for a ballpark estimate right when you check in. They told me once that between 9 and 11 PM is actually a bit quieter, since the after-dinner rush has slowed down. Also, the convenience store across the street, the FamilyMart on Shinagawa-dori, stays open 24/7, so you can grab a bento and a drink without leaving the area.
Yeah, that ER can get wild, especially on weeknights. The wait's usually 2 to 4 hours, but if you roll in around 6 or 7 PM, when the after-work crowd shows up, you might be looking at closer to 5. One thing that helped me when my dad was there was calling ahead to the nurse station, they'll sometimes give you a heads up on the real-time crowd level if you ask politely.
Oh man, that ER is a real mixed bag. I've heard the hip fracture cases get triaged fast at least, so your aunt probably wasn't waiting as long as it felt like for the actual doctor part. If you're really worried, maybe ask her to try a different hospital next time, like the one near Gotanda station, it's less of a zoo.
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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.