{"id":154744,"date":"2025-06-06T14:25:20","date_gmt":"2025-06-06T05:25:20","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%85%ad%e4%bb%a3%e7%9b%ae-%e9%b0%bb%e3%81%ae%e3%81%88%e3%81%b3%e3%82%84\/"},"modified":"2025-06-06T14:25:20","modified_gmt":"2025-06-06T05:25:20","slug":"%e5%85%ad%e4%bb%a3%e7%9b%ae-%e9%b0%bb%e3%81%ae%e3%81%88%e3%81%b3%e3%82%84","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/154744\/","title":{"rendered":"Shrimp of the sixth generation"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80005245_139600.jpg\"\/><br \/>Eel flower (for one eel)<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80005245_139601.jpg\"\/><br \/>Unakatsudon (thick) Collaboration of unasashi and sauce katsudon<\/p>\n<p class=\"has-small-font-size\">The information provided reflects the details available at the time of the survey.<br \/>Please note that facility details may change due to the facility\u2019s circumstances, so please check for the latest information before visiting.\nThis content has been translated using machine translation.<\/p>\n<p class=\"has-small-font-size\">Information provided by: JTB Publishing<\/p>\n<p class=\"has-small-font-size\">This content uses automatic translation services. Automatic translations may not always be accurate.<br \/>Please note that the translated content may differ from the original meaning. We ask for your understanding when using this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>A long-established eel restaurant that has been around for about 120 years, with its founding in 1902. A wide wooden staircase rising from the entrance of the shop to the room on the second floor tells a long history. The noge is served with soup and pickled food and dessert. The eel, which is baked carefully and savourly over a charcoal fire, is very good with the oyuzu Koshihikari hotter and rice. In addition, Aizu's specialty sauce and rice bowl using fresh fillet and Unakatsudon, a new menu that collaborates with Unashige, are also very popular. Please enjoy your taste once.<\/p>","protected":false},"author":9,"featured_media":44003,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-154744","travelpost","type-travelpost","status-publish","has-post-thumbnail","hentry","category-food"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/154744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost"}],"about":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/types\/travelpost"}],"author":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/users\/9"}],"version-history":[{"count":0,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/154744\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/44003"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=154744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=154744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=154744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}