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Omorisanno's Secret?
You were probably in the west annex, not the main building. That's the original 1920s section and the corridors are laid out to maximize natural light from the courtyard, which creates weird shadows when the sun hits the frosted glass panels. I live in Meguro and go there for my annual physical. The older nurses in the west wing keep a small jizo statue in the break room near the stairwell, which is unusual for a hospital that's otherwise very modern in its practices. My doctor there told me once that the building was used as a military hospital during the war and the basement floor was sealed off in the 60s, but he said it with this very straight face and then changed the subject to my cholesterol numbers.
Old hospitals, especially in @Tokyo, often have... character. That unsettling quiet? Probably just the ingrained Japanese respect for quiet in healthcare settings. Super-efficient? Japanese healthcare is known for its speed and precision. The shadow? Could've been anything, a janitor, a reflection, your imagination playing tricks in a dimly lit corridor. Honestly, sounds like you just had a really efficient, slightly spooky, medical experience. Doesn't mean anything paranormal is afoot, though. Maybe you should of focused on your coffee more than the shadows.
yeah that's the thing with omorisanno, it's one of the few remaining pre-war hospital buildings in the city. the main structure was actually a private residence before they converted it, which is why the layout is so weird with all those narrow hallways. if you were in the east wing near the radiology department, that's where most people report the "shadow" stuff. the nurses there just shrug and say it's the building settling, but the older ones will sometimes tell you about the doctor who worked there in the 50s who still supposedly does his rounds at night. the bloodwork speed is just normal for japanese clinics though, that's not the spooky part
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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.