{"id":156305,"date":"2025-06-08T09:58:03","date_gmt":"2025-06-08T00:58:03","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e6%97%a5%e6%9c%ac%e6%96%99%e7%90%86-%e6%99%b4%e5%b1%b1\/"},"modified":"2025-06-08T09:58:03","modified_gmt":"2025-06-08T00:58:03","slug":"%e6%97%a5%e6%9c%ac%e6%96%99%e7%90%86-%e6%99%b4%e5%b1%b1","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/156305\/","title":{"rendered":"Japanese cuisine Haruyama"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80010813_14946.jpg\"\/><br \/>The smell of dashi, matsutake and yuzu is appetizing.<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80010813_14947.jpg\"\/><br \/>The grilled eggplant baked over charcoal is fragrant, the white dish of salmon roe and grilled eggplant * Cooking image<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80010813_14948.jpg\"\/><br \/>The entrance to the still-looking style, which raises the sense of anticipation for cooking<\/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 young master who wants you to feel the live feeling of cooking. We pay special attention to the dashi and the temperature, and the bowl is gradually warmed with hot water of a different temperature, and then put on the hot hot stock that was drawn just before. For example, boiled fig wine in dessert makes the broth carbonated and makes it a dish with a fig scent popping in the mouth.<\/p>","protected":false},"author":9,"featured_media":59024,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-156305","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\/156305","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\/156305\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/59024"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=156305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=156305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=156305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}