{"id":299265,"date":"2026-07-28T13:17:49","date_gmt":"2026-07-28T04:17:49","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e3%82%ab%e3%82%a4%e3%83%b3%e3%83%89%e3%82%b3%e3%83%83%e3%82%af%e3%81%ae%e5%ae%b6-%e3%82%ab%e3%83%88%e3%83%ac%e3%82%a2\/"},"modified":"2026-07-28T13:17:49","modified_gmt":"2026-07-28T04:17:49","slug":"%e3%82%ab%e3%82%a4%e3%83%b3%e3%83%89%e3%82%b3%e3%83%83%e3%82%af%e3%81%ae%e5%ae%b6-%e3%82%ab%e3%83%88%e3%83%ac%e3%82%a2","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/299265\/","title":{"rendered":"Cattleya House of Kindcock"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26024491_34133.jpg\"\/><br \/>Miso cutlet special<\/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>I want to make Western food more suitable for Japanese people. From such a thought, the master devised a miso cutlet that can be said to be one of the food cultures of Tsu in 1965. The texture of the crisply garb and fleshy, soft, mainly Kagoshima pork is exquisite, and the sauce based on the Hatcho miso further complements the umma. A beef stew of 3850 yen is also recommended.<\/p>","protected":false},"author":9,"featured_media":209582,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[74],"tags":[],"class_list":["post-299265","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\/299265","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\/299265\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/209582"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=299265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=299265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=299265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}