{"id":297908,"date":"2026-07-28T12:13:50","date_gmt":"2026-07-28T03:13:50","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e3%81%86%e3%81%aa%e3%81%8e%e6%96%99%e7%90%86%e5%be%b3%e5%8f%b3%e3%82%a7%e9%96%80\/"},"modified":"2026-07-28T12:13:50","modified_gmt":"2026-07-28T03:13:50","slug":"%e3%81%86%e3%81%aa%e3%81%8e%e6%96%99%e7%90%86%e5%be%b3%e5%8f%b3%e3%82%a7%e9%96%80","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/297908\/","title":{"rendered":"Eel cuisine"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26017712_97993.jpg\"\/><br \/>The eel course<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26017712_97994.jpg\"\/><br \/>Una weight (pine)<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26017712_97995.jpg\"\/><br \/>Hitsubu<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26017712_97996.jpg\"\/><br \/>Kabayaki (for takeaway)<\/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>Founding a long-established eel cuisine in Wakasa, Fukui Prefecture, Japan, in 1888. \"Freshly baked\" is the motto. Selected and fine blue-handed eels are carefully baked with a Kansai-style direct fire, and the skin is crisp and the body has a plump texture. Natural eel needs to be confirmed by phone.<\/p>","protected":false},"author":9,"featured_media":204461,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[74],"tags":[],"class_list":["post-297908","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\/297908","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\/297908\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/204461"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=297908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=297908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=297908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}