{"id":294647,"date":"2026-07-27T20:09:07","date_gmt":"2026-07-27T11:09:07","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%b8%b8%e7%9b%a4%e9%a4%a8\/"},"modified":"2026-07-27T20:09:07","modified_gmt":"2026-07-27T11:09:07","slug":"%e5%b8%b8%e7%9b%a4%e9%a4%a8","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/294647\/","title":{"rendered":"Tokenkan"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26007971_10854.jpg\"\/><br \/>Aoiwa Course<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26007971_10855.jpg\"\/><br \/>Konnyaku dishes, Kaburagawa Course<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26007971_10856.jpg\"\/><br \/>Shimonita onion sukiyaki (November 23 - mid-February)<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26007971_10857.jpg\"\/><br \/>Yume Gozen Katsudon<\/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>An inn located near the J\u014dshin Electric Railway Shimonita Station. Founded in the first year of the Taisho era (1912), the Tokenkan-kan, which flourished as an inn for merchants traveling to and from this area through the transfer of timber, cocoons, and konjac, is a quaint inn where Yuji Takehisa also stayed. During lunch, Tokaban Hall specialities Tori and Shiminita Katsudon are served. If you can fully enjoy the taste of the local area of Ninita and the konjac cuisine, take a konjac course. Aoiwa course 2200 yen with 6 konjac dishes such as konsashi, konjac sauce and white sauce. It is also recommended to use the onion. Reservation only at night.<\/p>","protected":false},"author":9,"featured_media":196690,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[74],"tags":[],"class_list":["post-294647","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\/294647","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\/294647\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/196690"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=294647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=294647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=294647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}