{"id":160923,"date":"2025-06-10T17:15:19","date_gmt":"2025-06-10T08:15:19","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%92%8c%e7%94%b0%e9%87%91\/"},"modified":"2025-06-10T17:15:19","modified_gmt":"2025-06-10T08:15:19","slug":"%e5%92%8c%e7%94%b0%e9%87%91","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/160923\/","title":{"rendered":"Wadaka"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80024701_72409.jpg\"\/><br \/>Appearance<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80024701_34448.jpg\"\/><br \/>Shoukiyaki course<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80024701_140137.jpg\"\/><br \/>Steak<\/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 long-established Matsusaka meat that represents Matsusaka. It was founded in the year 1878 (Meiji 11). He is raising a female cow of the Tajima black-haired Japanese breed on his own ranch. The sukiyaki using the best meat of Matsusaka beef with fine beef fat is from 11220 yen. A heavy iron pot made of Southern Iron is placed over a charcoal fire of fine chrysanthemum charcoal, and gently cooked with sugar and tamari and kelp stock. When you put it in your mouth, the taste and sweetness of the meat spreads. Ami-yaki and steak are also exceptional.<\/p>","protected":false},"author":9,"featured_media":71199,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-160923","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\/160923","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\/160923\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/71199"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=160923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=160923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=160923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}