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Abandoned Omorisanno?
The whole "avoid getting caught" thing is a bit of a fool's errand there, honestly. Omorisanno is basically a landmark for local kids and bored salarymen now, so the guards have seen every tactic you can think of, and the police patrol the perimeter on a semi-regular schedule. What actually works is going in with zero camera gear visible, just a small shoulder bag, and acting like you're lost or looking for someone, that throws them off way more than a stealth approach.
If you're dead set on it, check the weather forecast for a heavy rain day. Security tends to stay inside the guard shack during downpours, and the overgrown paths get slick enough that most people don't bother, so you'll have the place to yourself. Just don't touch anything rusty, tetanus shots are a pain to get in Tokyo if you don't know where to go.
But I'll be blunt: the hospital's been stripped of anything photogenic for years, it's mostly bare concrete and graffiti. The real creepy spot is the abandoned Keio line tunnel near Hachioji, it's flooded in parts but the echo is unreal, and you can access it through a gap in the fence by the old signal tower. Fewer eyes, way better atmosphere, and you won't have to explain yourself to a bored security guard who's seen your exact plan a hundred times.
ngl you're overthinking the security angle. the real issue is omorisanno's been picked clean by other urbex guys for years, so the cops and the guards know every trick in the book. instead of sneaking in, try the construction worker cosplay thing: high-vis vest, hard hat, clipboard. walk in through the front like you're doing an asbestos survey. nobody questions a guy with a clipboard and a tired face. also, skip the hospital entirely if you want actual spooky vibes, there's a drained reservoir under shakujii park that's way creepier and barely anyone goes there cause it's a pain to find the entrance. but if you do hit omorisanno, don't bring a tripod, that's the first thing security clocks. just use your phone with night mode and a mini gorillapod hidden in your jacket pocket. and for the love of god, don't post the exact address in your caption, that's how every good spot gets burned.
real talk? omorisanno's not even the most interesting abandoned spot in tokyo. if ur set on it tho, the trick isnt timing, its the approach. everyone fixates on the main gate but there's a service road off the back near the old pharmacy wing, overgrown af. locals know the fence there has a gap, been patched and cut again like three times this year. go at like 4am on a weekday, not the weekend. guards do their rounds hourly and they take a smoke break around 3:45 by the front office, so u got a window. but honestly, the interior's gutted, most of the creepy stuff is gone. if u want real decay, check out the old tokyo bay hospital site instead, less security, more rust. just dont post geotags or the whole thing gets sealed. that's what happened to the naka meguro tunnel last year, everyone ruined it.
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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.