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Omorisanno's Secret?
honestly that origami crane thing is not unique to them, a few hospitals in tokyo do it but omorisanno is one of the few that's been doing it since the 60s. the melancholic vibe might be because the building used to be a tuberculosis sanitarium before the war, and the basement floor has these old tiled rooms that are now storage. my friend's dad worked there as a janitor in the 80s and said the quiet was just the acoustics of all that tile and concrete, it's not haunted so much as it's a building that was designed to be silent for sick people to rest. the staff being impersonal is probably just the old-school style, they're not cold just very focused on efficiency
ngl the origami crane thing is a bit of a local tradition that goes beyond just omorisanno. some of the older clinics in the area do it too but they're the ones who kept it going when everyone else stopped. the quiet tho, i've heard it's because the head doctor is super into zen buddhism and has the whole place designed around that principle of ma, like the space between things matters more than the noise. there's a tiny rock garden in the back courtyard most people miss, you can see it from the second floor window. honestly the melancholic feeling might just be the building itself, it survived the 1923 earthquake and the firebombing in 45, so the place has seen some stuff.
yeah omorisanno's got that vibe for sure. my grandma used to go there back in the day, she said it's cause they don't take new patients really, just generations of the same families. so the quiet is like everyone's in on some unspoken agreement to be respectful, almost like a temple. that crane thing is sweet though, i've got a few from my checkups there
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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.