{"id":166358,"date":"2025-06-15T12:32:02","date_gmt":"2025-06-15T03:32:02","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e6%b9%96%e6%9c%88-2\/"},"modified":"2025-06-15T12:32:02","modified_gmt":"2025-06-15T03:32:02","slug":"%e6%b9%96%e6%9c%88-2","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/166358\/","title":{"rendered":"Lake moon"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80011821_145624.jpg\"\/><br \/>After the duck is baked, the duck loin is stewed in a low-temperature dashi.<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80011821_16708.jpg\"\/><br \/>Winter-only steaming with swaddle of conger, lily root, bream and ginko<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80011821_16709.jpg\"\/><br \/>There is one private room in addition to the counter seats where you can enjoy a conversation with the master<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80011821_145625.jpg\"\/><br \/>You can choose from four types of rice for the course dishes, pictured with the shop owner's specialty steamed rice<\/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>Shigeyuki Sato, a master with an unusual background of teaching Japanese cuisine abroad. The dishes are very royal roads, and traditional Kyoto cuisine that does not spare any effort, such as winter melon shrimp soboro, which is made from baked shrimp and boiled winter melon, and steamed kapura with silver bean flavor. Serve. The duck loin, which is finished in pink with exquisite fire, is exquisite.<\/p>","protected":false},"author":9,"featured_media":59907,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-166358","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\/166358","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\/166358\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/59907"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=166358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=166358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=166358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}