{"id":156732,"date":"2025-06-08T11:31:51","date_gmt":"2025-06-08T02:31:51","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%8c%97%e5%b3%b6%e4%ba%ad\/"},"modified":"2025-06-08T11:31:51","modified_gmt":"2025-06-08T02:31:51","slug":"%e5%8c%97%e5%b3%b6%e4%ba%ad","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/156732\/","title":{"rendered":"North Island Pavilion"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80011123_15546.jpg\"\/><br \/>Raw sea urchin consomme jelly with cauliflower cream.<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80011123_15547.jpg\"\/><br \/>A long-established store that does not feel old<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80011123_15548.jpg\"\/><br \/>Kitajima chef goes to Toyosu every morning to select ingredients<\/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>Chef Motoyuki Kitajima, who has a career of more than 30 years and always continues to challenge. Raw sea urchin consomme jelly and cauliflower cream are specialties devised by the chef, inspired by the caviar jelly of \"Robuchon\". At the moment you put it in your mouth, the rich taste of sea urchins spreads after the consomet is melted quickly.<\/p>","protected":false},"author":9,"featured_media":59602,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-156732","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\/156732","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\/156732\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/59602"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=156732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=156732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=156732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}