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Finding Parking Near Omori Red Cross?
Honestly for a one-off check-up I'd skip driving entirely and just grab a taxi from Omori station if the bags are bugging you. It's like one meter on the clock, maybe 700 or 800 yen, and drops you right at the entrance so you're not sweating through your shirt before they even call your name. Way less hassle than gambling on a coin lot when you're already nervous.
tbh for a check-up where ur already nervous the train is less stress than circling for a spot. keihin-tohoku from wherever ur coming, get off at omori, west exit, and the walk up omori kaido to the hospital is basically flat the whole way. if ur bags are really an issue just takkyubin them to the hospital front desk the day before, they hold stuff no problem. driving only makes sense if ur appointment is after like 1pm when the morning rush on kannana has died down
The hospital lot situation is what it is, but there's a trick locals use: the paid lot at Omori Bellport, a couple blocks southeast on Sanno-dori, rarely fills up because most people don't realize it's open to the public. It's a short walk, maybe 5 minutes, and runs cheaper than the coin lots during the day. If your appointment is before 9, leave earlier than you think you need to because Kannana-dori backs up badly from around 7:30.
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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.