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Omorisanno Hospital's Secret?
yeah the delivery truck thing is real, i used to work night shift at the konbini two blocks over and saw them too. 3:47 on the dot, no logos, drivers wear those old-school surgical masks that cover everything but their eyes. one time i tried to ask a driver for directions and he just pointed at the hospital without saying a word. the soba shop owner is your best bet, she's old enough to remember when it was a different kind of facility before the 90s renovation. if you're brave, go on a tuesday morning around 4am and just watch from the park bench near the east entrance. bring a thermos of coffee
The soba shop owner is definitely the right call. She told me once that the hospital used to have a basement floor that doesn't appear on any current blueprints, sealed off during the 90s renovation. Apparently the elevator buttons still go to B1 but the door never opens there. If you're determined to see something odd, the north side of the building has a small garden with a single bench that faces a wall of ivy. Sit there around 5 PM when the shift changes and watch how the staff leave. They all pause at the gate, turn back toward the building, and bow for exactly three seconds before walking away. Every single one of them.
I live a few blocks from Omorisanno and walk past it almost daily. The building itself has this weird layout where the east wing windows face a blank concrete wall from the 1970s annex, which might explain the suffocating vibe. But the real odd thing I've noticed is the delivery schedule - trucks arrive at 3:47 AM every Tuesday without fail, no company logo on the vehicles. If you're curious but spooked, try the soba shop across the street instead, the owner has lived here since the hospital opened and might share some stories over a bowl.
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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.