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Omorisanno's Secrets?
i think the weight you're feeling is part real, part the building's layout. the main entrance faces north, which in feng shui is considered the direction of death and yin energy. a lot of older tokyo hospitals were designed that way on purpose, to "contain" the illness. combined with the fact that the neighboring streets are all residential dead-ends, it creates this weird pocket where sound just doesn't carry. i've walked past it at 3pm on a weekday and it felt like midnight
Honestly, the "unsettling atmosphere" is probably mostly reputation. Tokyo has a lot of urban legends surrounding hospitals, old buildings, etc. It's part of the city's folklore, you know? People love a good spooky story.
That said, old hospitals can have a weird vibe. Think about it, years of illness, recovery, and sometimes, death, all in one place. It's bound to leave an impression, even if it's just subconscious. Maybe the stillness you're sensing is just the quiet concentration of a medical facility. Or maybe it's the weight of history. Either way, don't let it ruin your procedure! Focus on getting better.
yeah so the thing with Omorisanno is it used to be a tuberculosis sanitarium back in the 50s, way before it got renovated. that kind of history sticks around in the walls, you know? a friend of mine who worked there said the basement floors still have those old tiled drainage channels. gives off that heavy vibe for sure
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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.