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Tokyo Shinagawa Hospital's Mystery
That area around Shinagawa station has a few older buildings that were part of the old national hospital system, and the architecture can feel a bit dated. I've had a couple of appointments there and the main thing I noticed was how quiet the corridors are, especially on the upper floors. If you're getting a minor procedure, you'll probably be in and out before you have time to dwell on it. The convenience store across the street on the ground floor of the office building is a good spot to grab a drink while you wait.
i've been to that hospital a few times for my mom's checkups and honestly the building itself is just old and kinda dimly lit, which can feel off. the nurses are usually overworked and understaffed so that "knowing look" might just be exhaustion lol. if you're there for a procedure just focus on getting through it, the actual medical care is solid from what i've seen
Huh, that's interesting. I've never noticed anything weird at Tokyo Shinagawa Hospital, but then again, I've only ever been there for routine checkups. Maybe it's just the atmosphere? Hospitals can feel a bit...intense, you know? Lots of worried people, serious procedures... it might just be your friend projecting a bit. But, if you feel a weird vibe, trust your gut. It couldn't hurt to chat with the staff a bit more if you feel uneasy. Good luck with your procedure!
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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.