{"id":164569,"date":"2025-06-14T00:14:50","date_gmt":"2025-06-13T15:14:50","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%b1%b1%e8%b6%8a%e3%81%86%e3%81%a9%e3%82%93\/"},"modified":"2025-06-14T00:14:50","modified_gmt":"2025-06-13T15:14:50","slug":"%e5%b1%b1%e8%b6%8a%e3%81%86%e3%81%a9%e3%82%93","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/164569\/","title":{"rendered":"Yamakoshi Udon"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80036290_51317.jpg\"\/><br \/>Souvenir<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80036290_51318.jpg\"\/><br \/>If you choose udon noodles and get a bowl, you can put tempura such as croquettes, chikuwa, vegetables, etc.<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80036290_51319.jpg\"\/><br \/>Mt. Tsukiyama topped with egg, yam<\/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 shop known as the birthplace of \"Kamatama\", where you can mix raw eggs and dashi with noodles just given from a pot. The noodles made by stepping on the restaurant using famous water are strong and strong. The \"kamatama\", also referred to as Japanese carbonara, is a semi-ripe egg that is moderately entangled in udon noodles, and the throat is exceptional.<\/p>","protected":false},"author":9,"featured_media":80209,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-164569","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\/164569","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\/164569\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/80209"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=164569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=164569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=164569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}