{"id":156604,"date":"2025-06-08T10:58:05","date_gmt":"2025-06-08T01:58:05","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%88%86%e3%81%a8%e3%81%8f%e5%b1%b1\/"},"modified":"2025-06-08T10:58:05","modified_gmt":"2025-06-08T01:58:05","slug":"%e5%88%86%e3%81%a8%e3%81%8f%e5%b1%b1","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/156604\/","title":{"rendered":"Minute Mountain"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80010799_14916.jpg\"\/><br \/>Appetizers and cooked rice with 7 species such as grilled flounder Mikasa, sea urchin salmon<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80010799_14917.jpg\"\/><br \/>Liver sauce and Ariake nori are the key points for abalone<\/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 Japanese restaurant that was branded by Hiromitsu Nozaki, who retired in the year of Reiwa 5 (2023), and continues to receive a Michelin star. Serving seasonal ingredients in the most delicious way of eating. I feel surprised and fresh no matter how many times I visit. It graciously expresses the character of the ingredients without consistently strangeness, such as the classic abalone, soyaki, and seasonal cooked rice. Omakase course 16,500 yen (including service charge).<\/p>","protected":false},"author":9,"featured_media":59423,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-156604","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\/156604","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\/156604\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/59423"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=156604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=156604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=156604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}