{"id":302728,"date":"2026-07-28T19:26:23","date_gmt":"2026-07-28T10:26:23","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%b1%85%e9%85%92%e5%b1%8b%e3%81%b5%e3%82%8b%e3%81%8b%e3%82%8f\/"},"modified":"2026-07-28T19:26:23","modified_gmt":"2026-07-28T10:26:23","slug":"%e5%b1%85%e9%85%92%e5%b1%8b%e3%81%b5%e3%82%8b%e3%81%8b%e3%82%8f","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/302728\/","title":{"rendered":"Izakaya Furuka"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26038710_54484.jpg\"\/><br \/>In the store<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26038710_54485.jpg\"\/><br \/>In the store<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26038710_54486.jpg\"\/><br \/>Yorkobai tofu. A cold fang with gantsuke (salty) made with crabs and fiddler crabs living in the Ariake Sea<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26038710_54488.jpg\"\/><br \/>Etsu. Anchovidae, which has a lot of small bones, but is boned and eaten with sashimi, vinegars, and deep-fried<\/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>An izakaya where you can taste local cuisine using the good luck of the Ariake Sea. In addition to oyster dishes, there are also three thousand yen for two servings, such as sashimi (tongue bilame) sashimi (required for reservation) for two people. It is also attractive to have a large selection of local sake such as Awasuki Tenzan and Higashiichi.<\/p>","protected":false},"author":9,"featured_media":219512,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[74],"tags":[],"class_list":["post-302728","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\/302728","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\/302728\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/219512"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=302728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=302728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=302728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}