{"id":156499,"date":"2025-06-08T10:37:05","date_gmt":"2025-06-08T01:37:05","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e9%9d%92%e5%b1%b1%e6%b5%85%e7%94%b0\/"},"modified":"2025-06-08T10:37:05","modified_gmt":"2025-06-08T01:37:05","slug":"%e9%9d%92%e5%b1%b1%e6%b5%85%e7%94%b0","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/156499\/","title":{"rendered":"Aoyama Asada"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80099376_136107.jpg\"\/><br \/>Duck Division<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80099376_136108.jpg\"\/><br \/>Handmade Soba<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80099376_69648.jpg\"\/><\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80099376_84178.jpg\"\/><\/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>As a successor to Kaga cuisine, he continues to make traditional and innovative dishes with the theme of \"creation from tradition\". Cooking materials are flown in daily from Kanazawa, Japan, ranging from fresh fish, to vegetables and buckwheat flour. Kaga cuisine that makes use of the characteristics of seasonal ingredients and finishes deeply. As for the vessel, in addition to the unique vessel of the local Ishikawa, such as the writer's Kutani ware, Oshima paint, Kanazawa lacquer ware, and Yamanaka paint, the vessel also used from around the world. There are also a variety of Hokuriku's nameakes, authentic shochu, and wine to go with the dishes. In addition to the luxury private rooms of full-scale sukiya where you can eat slowly, there are also casual counter seats.<\/p>","protected":false},"author":9,"featured_media":59319,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-156499","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\/156499","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\/156499\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/59319"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=156499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=156499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=156499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}