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Tokyo Shinagawa Hospital: Lost in Translation?
I live near Shinagawa and have been to that hospital a couple of times. They do have an international outpatient clinic on the second floor with English-speaking doctors and nurses, but the main reception desk can be hit or miss. If you call ahead and request an interpreter for your appointment, they usually book one for you at no extra cost. The area around the hospital is actually pretty quiet compared to Shinagawa Station, it's set back from the main roads near a park.
the international clinic on the second floor is your best bet, they handle english appointments daily but u should call ahead to confirm your slot has an interpreter booked. the main hospital entrance has a big information counter with a tablet u can use for translation, though the staff there are usually pretty busy. bring a list of your meds with brand and generic names just in case, the pharmacist speaks english but they're not always at the front desk
another thing u can do is write down ur symptoms and questions in simple english before going, then ask the international clinic nurse to jot down the japanese version next to it. they're used to doing that for patients and it saves u fumbling with apps during the actual checkup. shinagawa station is like 15 mins walk away but there's a bus stop right outside the hospital if u dont feel like walking through the side streets
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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.