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Shinagawa Hospital Mystery?
honestly the old wing's just a 90-year-old building that's been sitting empty, creaky floors and bad lighting make people's minds wander. i grew up in tokyo and my dad worked at shinagawa hospital for years, said the scariest thing in that wing was the asbestos removal crew. the main hospital where you'll be is all glass and white walls, super bright and boring. if you want to calm your nerves after, there's a tiny soba shop called kanda on the east side of the building that's been there since the 70s, their hot soba is legit
Lol, your aunt's got a good imagination! Shinagawa Hospital is pretty modern for the most part. There are older buildings on the campus, sure, but nothing actively haunted, I'd say. It's a busy hospital; no time for ghosts to hang around. Focus on the check-up, not spooky shadows. You'll be fine. Just maybe don't wander off into any deserted corridors after hours...that's asking for trouble, spooky stories or not.
Your aunt's not entirely making things up, but the story's probably grown in the telling. The old wing you're thinking of is the original 1930s building, and it's been closed for years because it doesn't meet current earthquake codes, not because of anything supernatural. I've walked past it dozens of times and it's just an empty, slightly musty building with peeling paint and old wooden floors that creak. The main hospital where you'll be is completely modern and busy, so you won't have any reason to go near that old part anyway. Just focus on the check-up and grab a coffee at the Lawson across the street after.
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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.