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Tokyo Hospital Food?
ngl the food at Omori Red Cross is actually pretty decent for hospital standards. They have a proper nutrition team and the meals are designed by actual dietitians, not just whatever's cheapest. I had a friend who stayed there last year and she said the kare raisu was legit, like proper Japanese curry with the roux and everything. Just don't expect anything exciting for breakfast, it's usually plain shokupan and some sad looking fruit. If you're craving ramen mid-surgery though, you're gonna have to wait until you're discharged and hit up the Tsukemen place on the corner of Omori Kaido, that's the real deal.
Hospital food in Japan can be a mixed bag, honestly. It's usually pretty bland, but generally clean and safe. I wouldn't expect Michelin-star quality, but it's probably better than your average hospital food in, say, the US. The Omori Red Cross Hospital is a pretty reputable place, so I'd bet their food is at least acceptable. Still, if you're a serious foodie, bringing some extra snacks might be a good idea... just in case. You could always leave some at the nurses' station too, if you don't eat everything, it might brighten someone's day!
honestly the hospital food at Omori Red Cross is way better than you'd expect for a medical facility. they actually have a rotating menu with seasonal ingredients and the portions are decent, not those sad little trays you see in western hospitals. the miso soup comes with actual wakame and tofu, not powder. i'd still bring some onigiri or tamagoyaki from the FamilyMart down the street just in case, the vending machines on the first floor have decent coffee too if you need a pick me up
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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