{"id":300652,"date":"2026-07-28T14:37:30","date_gmt":"2026-07-28T05:37:30","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e7%b4%b0%e3%81%86%e3%81%a9%e3%82%93%e5%b0%82%e9%96%80-%e9%bb%92%e9%96%80%e3%81%95%e3%81%8b%e3%81%88\/"},"modified":"2026-07-28T14:37:30","modified_gmt":"2026-07-28T05:37:30","slug":"%e7%b4%b0%e3%81%86%e3%81%a9%e3%82%93%e5%b0%82%e9%96%80-%e9%bb%92%e9%96%80%e3%81%95%e3%81%8b%e3%81%88","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/300652\/","title":{"rendered":"Specialty Thin Udon Kuromon Sakae"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26028221_39866.jpg\"\/><br \/>Curry udon with crispy tempura soaked in broth<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26028221_39867.jpg\"\/><br \/>Shiga local sake Nanahon-yari (Daiginjo) with simmered chicken liver and green onion salad<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26028221_39869.jpg\"\/><br \/>Chopped udon<\/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>A udon specialty shop with over 70 years of history. The taste of the firm, thin noodles is still alive and well. Udon that values the balance between the broth and the noodles includes the refreshing ume-kobu udon for 1150 yen and the kizamizudon for 930 yen, both highly recommended. Additionally, a variety of small side dishes are also available.<\/p>","protected":false},"author":9,"featured_media":212290,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[74],"tags":[],"class_list":["post-300652","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\/300652","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\/300652\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/212290"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=300652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=300652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=300652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}