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Omorisanno's Secrets?
honestly, omorisanno is one of those places locals avoid unless we really have to go. it's not haunted or anything, just super old school and kinda stuck in the 80s design wise. the quiet is prob because they funnel all the walk-ins through the back entrance near the pharmacy on meiji-dori, so the main hall feels dead. your headache probably just needed some rest and a proper dark room, which that place has in spades.
Sounds creepy as hell. Tokyo's got a lot of... character, let's just say. Omorisanno Hospital isn't exactly famous for its boisterous atmosphere, if you know what I mean. Maybe it's just the late hour, the clinical sterility, hospitals are generally meant to be a bit sterile, right?, and the quiet can amplify that feeling. It's easy to get a weird vibe in a place like that, especially when you're already feeling under the weather. Your headache vanishing might be coincidence, or maybe the treatment was just that good. But honestly, if the unease persists, maybe don't make it a regular haunt.
Maybe you stumbled into the wrong wing. I heard some floors there are for long-term patients who don't get visitors.
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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