{"id":1442,"date":"2016-08-03T16:10:50","date_gmt":"2016-08-03T07:10:50","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/rest\/archives\/2016\/08\/topics-03161050.html"},"modified":"2016-08-03T16:10:50","modified_gmt":"2016-08-03T07:10:50","slug":"5","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1442\/","title":{"rendered":"Limited to 5 servings a day! Awajishima Beef Cutlet Lunch\" is now on sale!"},"content":{"rendered":"<p>Thank you very much for visiting Uzu no Oka, a restaurant with a spectacular view.<\/p>\n<p>Two new menu items, perfect for summer, went on sale yesterday!<\/p>\n<p>The menu introduced today is \"Awajishima Beef Cutlet Lunch\".<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/zekkei-post-2016-2016-08-03.jpg\" \/><\/p>\n<p>The rump, a particularly tender and rare part of the Awaji beef thigh, is used, and each portion is a luxurious 150 grams!<\/p>\n<\/p>\n<p>Crispy on the surface and rare on the inside, the cutlet is served with special tomato sauce or grated ponzu.<\/p>\n<p>When served with grated ponzu, please add a little wasabi on the meat. It goes great with rice and tastes even better!<\/p>\n<\/p>\n<p>If you are not a fan of rare meat, there is an iron plate provided so that you can enjoy your meat grilled to your liking.<\/p>\n<p>Please enjoy the new menu, limited to 5 servings a day, prepared by our chef Nakamoto!<\/p><\/p>","protected":false},"excerpt":{"rendered":"<p>\u3044\u3064\u3082\u7d76\u666f\u30ec\u30b9\u30c8\u30e9\u30f3\u3046\u305a\u306e\u4e18\u3092\u3054\u5229\u7528\u3044\u305f\u3060\u304d\u3001\u8aa0\u306b\u3042\u308a\u304c\u3068\u3046\u3054\u3056\u3044\u307e\u3059\u3002 \u6628\u65e5\u3088\u308a\u3001\u590f\u306b\u30d4\u30c3\u30bf\u30ea\u306e\u65b0\u30e1\u30cb\u30e5\u30fc\uff12\u7a2e\u985e\u304c\u8ca9\u58f2\u958b\u59cb\u3055\u308c\u307e\u3057\u305f\uff01 \u672c\u65e5\u3054\u7d39\u4ecb\u3059\u308b\u30e1\u30cb\u30e5\u30fc\u304c\u300e\u6de1\u8def\u5cf6 \u725b\u30ab\u30c4\u30e9\u30f3\u30c1\u300f\u3067\u3059\u3002 \u6de1\u8def\u725b\u3082\u3082\u8089\u306e\u4e2d\u3067\u3082\u7279\u306b\u67d4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1443,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[215],"tags":[243,245,29,6,244,242,157],"class_list":["post-1442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awajigyu","tag-243","tag-245","tag-29","tag-6","tag-244","tag-242","tag-157"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/comments?post=1442"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1442\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1443"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}