{"id":157224,"date":"2025-06-08T13:10:19","date_gmt":"2025-06-08T04:10:19","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e6%98%8e%e6%b2%bb%e5%b1%8b-since1975\/"},"modified":"2025-06-08T13:10:19","modified_gmt":"2025-06-08T04:10:19","slug":"%e6%98%8e%e6%b2%bb%e5%b1%8b-since1975","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/157224\/","title":{"rendered":"Meijiya sinse1975"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80133716_160968.jpg\"\/><br \/>From the photo left, \"Minch of adults with blue cheese\", \"Minch of Marokoro (5 pieces)\"<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80133716_160969.jpg\"\/><br \/>Blue cheese comes from the mince cutlet<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80133716_160970.jpg\"\/><br \/>Relieved even on bad weather because of the arcade<\/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 specialty mince cutlet shop located in the Asakusa Nishisando shopping street. In order to recreate the mince cutlets of the Meiji era, the chef of the Japanese Italian Cuisine Association devised a recipe. The signboard menu, which is limited to 200 pieces per day, \"Minch of Adults with Blue Cheese\", is a specialty dish that contains blue cheese in the mince cutlet of Kirishima Wagyu 100%. \"Marokoro Minch\", a mince ball eaten with a stick made from pine beef from Miyazaki Prefecture, is also popular. Complete with eat-in space on the second floor.<\/p>","protected":false},"author":9,"featured_media":60201,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-157224","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\/157224","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\/157224\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/60201"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=157224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=157224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=157224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}