{"id":294715,"date":"2026-07-27T20:12:06","date_gmt":"2026-07-27T11:12:06","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e6%ba%80%e5%af%bf%e5%ae%b6\/"},"modified":"2026-07-27T20:12:06","modified_gmt":"2026-07-27T11:12:06","slug":"%e6%ba%80%e5%af%bf%e5%ae%b6","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/294715\/","title":{"rendered":"Manju family"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26008467_11519.jpg\"\/><br \/>Unashige (top) with liver sucking and incense<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26008467_11520.jpg\"\/><br \/>Private room to enjoy a leisurely meal<\/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>Established in 1888 (Meiji 21), this is a long-standing eel restaurant. The eel is carefully grilled over Binchotan charcoal made from Ubame oak, which is said to be the hardest type of oak, resulting in a fluffy and tender eel. The moment the lid of the box is lifted, the unique aroma of the grilled eel spreads. The secret sauce is slightly sweet but refreshing, making it popular among a wide range of age groups. Unaju (upper) with liver soup and pickles is 4,950 yen. The \"Band\u014d Tar\u014d\" unaju (with liver soup and pickles), which is as close to natural eel as possible, is 6,850 yen. The interior of the restaurant is designed to make you forget the hustle and bustle of the city, with eight private rooms available to accommodate different group sizes. A service charge of 10% of the food and drink bill applies when using a private room.<\/p>","protected":false},"author":9,"featured_media":197036,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[74],"tags":[],"class_list":["post-294715","travelpost","type-travelpost","status-publish","has-post-thumbnail","hentry","category-food"],"acf":[],"permalink_manager":null,"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/294715","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\/294715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/197036"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=294715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=294715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=294715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}