{"id":164548,"date":"2025-06-14T00:10:27","date_gmt":"2025-06-13T15:10:27","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e6%a1%83%e5%b1%b1%e3%81%b2%e3%82%8d%e3%81%9b\/"},"modified":"2025-06-14T00:10:27","modified_gmt":"2025-06-13T15:10:27","slug":"%e6%a1%83%e5%b1%b1%e3%81%b2%e3%82%8d%e3%81%9b","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/164548\/","title":{"rendered":"Momoyama Hiro"},"content":{"rendered":"<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>It is located in Hikida, the birthplace of Hamachi aquaculture, and its main business is a caterer whose business has been over 80 years and also runs a fresh fish shop. Hamachi's Tsukadon 1000 yen, which is made by carefully pickling hamachi from Hikita into a secret sauce made with local soy sauce, and the Tsukadon set 1620 yen, is characterized by mellow umami and melting taste. It is greasy from November to February. Calculate the time you can bring out the taste of hamachi and pickle it, so you need to make a reservation (two or more) by the day before. Banquets can also be made by appointment.<\/p>","protected":false},"author":9,"featured_media":20583,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-164548","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\/164548","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\/164548\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/20583"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=164548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=164548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=164548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}