{"id":156123,"date":"2025-06-08T09:12:16","date_gmt":"2025-06-08T00:12:16","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e3%83%ac%e3%82%b9%e3%83%88%e3%83%a9%e3%83%b3%e3%83%bb%e3%82%a2%e3%83%ab%e3%83%90%e3%82%b9\/"},"modified":"2025-06-08T09:12:16","modified_gmt":"2025-06-08T00:12:16","slug":"%e3%83%ac%e3%82%b9%e3%83%88%e3%83%a9%e3%83%b3%e3%83%bb%e3%82%a2%e3%83%ab%e3%83%90%e3%82%b9","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/156123\/","title":{"rendered":"Restaurant Albus"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80010677_14687.jpg\"\/><br \/>Omar shrimp and scallop mi cui, corail and caviar sauce<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80010677_14688.jpg\"\/><br \/>In-store, organized with chic shades of furnishings<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80010677_14689.jpg\"\/><br \/>Bar counter available before and after meals. Many patrons also want to eat at this seat<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80010677_14690.jpg\"\/><br \/>Roasted small pigeon, its joo and herb sauce Served with vegetable couscous<\/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>Owner Katsuo Nakada, a former chef sommelier of \"Apicius,\" will use his experience cultivated at the Grand Maison to serve sophisticated dishes based on the classic technique. The sauce of Omar shrimp and scallop mi cui, corail and caviar is a rich and sharp, well-balanced and elegant sauce made with fine Omar shrimp miso.<\/p>","protected":false},"author":9,"featured_media":58799,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-156123","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\/156123","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\/156123\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/58799"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=156123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=156123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=156123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}