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Omorisanno's Secret?
my uncle used to work there as a janitor in the 90s. he said the weirdest thing wasnt ghosts but how the building was laid out, like someone designed it to be confusing on purpose. there's a stairwell on the third floor that just ends at a wall, no door or anything. he swore the basement hallways didnt match the floor plans either. but honestly, the docotor that fixed me up there last year was the best ive had in japan, so i just ignore the weird architecture.
honestly, the creepy vibe might be from the old omori area itself. the hospital's near the old tokai nature trail path, and that whole stretch has some weird history with the wartime air raid shelters. walk west toward the canal after dark and you'll see what i mean, it's dead silent. my buddy works night shift there and says the basement floor has these random cold spots that the maintenance guys can't explain. but yeah, the doctors there are legit, best checkup i've had in tokyo.
omorisanno is in minato-ku right? that area has a bunch of old buildings from the bubble era, they all have that strange vibe. i live near there and the whole neighborhood gets super quiet at night, almost too quiet. glad the doctor was good though, finding english-speaking staff in smaller hospitals can be a nightmare. if you're back in tokyo hit up akasaka for some solid yakitori joints nearby to shake off that creepy feeling
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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.