{"id":301715,"date":"2026-07-28T15:33:21","date_gmt":"2026-07-28T06:33:21","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e3%81%8a%e5%a5%bd%e3%81%bf%e3%83%bb%e9%89%84%e6%9d%bf%e7%84%bc%e3%81%8d-%e3%82%bf%e3%83%9e%e3%81%a1%e3%82%83%e3%82%93\/"},"modified":"2026-07-28T15:33:21","modified_gmt":"2026-07-28T06:33:21","slug":"%e3%81%8a%e5%a5%bd%e3%81%bf%e3%83%bb%e9%89%84%e6%9d%bf%e7%84%bc%e3%81%8d-%e3%82%bf%e3%83%9e%e3%81%a1%e3%82%83%e3%82%93","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/301715\/","title":{"rendered":"Taste\/Teppanyaki Tama-chan"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26034005_155829.jpg\"\/><\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26034005_155830.jpg\"\/><\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26034005_155831.jpg\"\/><\/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>When it comes to the specialties of Nissei, the oyster okonomiyaki called Kakioko stands out. Tamachan's Kakioko, priced at 1800 yen, contains an extraordinary amount of oysters, about 230g, which is double that of a regular Kakioko. The batter mixed with cabbage is cooked, topped with separately cooked oysters, and sprinkled with tenkasu before being flipped and grilled. Olive oil is added between the iron plate while cooking, making it healthy with an irresistibly crispy texture on the surface. Enjoy two flavors by eating half with rock salt and the other half with sauce. The Kakioko Buta no Jo, featuring diced pork and oysters, is 1800 yen, while the Buta Tama no Jo, which is the basic pork okonomiyaki, is 1200 yen and is a recommended classic menu item by the chef.<\/p>","protected":false},"author":9,"featured_media":216114,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[74],"tags":[],"class_list":["post-301715","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\/301715","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\/301715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/216114"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=301715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=301715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=301715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}