{"id":3590,"date":"2025-10-02T15:19:24","date_gmt":"2025-10-02T06:19:24","guid":{"rendered":"https:\/\/mushroomtokyo.com\/kobanashi\/?p=3590"},"modified":"2025-10-09T13:50:16","modified_gmt":"2025-10-09T04:50:16","slug":"en_2511_omotesando_restaurant_dinner_menu","status":"publish","type":"post","link":"https:\/\/mushroomtokyo.com\/kobanashi\/story\/en_story\/en_2511_omotesando_restaurant_dinner_menu\/","title":{"rendered":"November 2025 &#8211; Omotesando restaurant dinner menu: &#8216;Special and Vegan courses&#8217;"},"content":{"rendered":"<p><div class=\"story-post-cover story-post-cover--large js-fadeInUp lazyload\" style=\"background-image:inherit;\" data-bg-image=\"url(https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/kv_2511_omotesando_dinner_menu.jpg)\"><div>Omotesando restaurant dinner menu<\/p>\n<h1>November. 2025<br \/>\n  &#8216;Special and Vegan courses&#8217;<\/h1>\n<p><\/div><\/div><br \/>\n<!--\n\n<p style=\"color:#f00; font-size:20px; font-weight: bolder;\">Reservations for this November course will be available from October 6.<\/p>\n\n--><\/p>\n<p>Mushroom Tokyo &#8220;2025 November Dinner Course&#8221;.<br \/>\nOur dinner menu consists of mushroom-based seasonal dishes, which change every two months.<\/p>\n<p>  The dinners served at our restaurant consist of creative dishes based on mushrooms, which change with the seasons. While savoring the rich flavors of seasonal ingredients, guests can choose from two exceptional courses: the &#8220;Special Course&#8221;, with a focus on fish as the centerpiece, or the &#8220;Vegan Course&#8221;, crafted without any animal-derived ingredients\u2014each one thoughtfully designed to delight the senses.<\/p>\n<p>  We offer a course meal that will satisfy you and your loved ones so that you can spend a special time with them in Omotesando, Tokyo.<\/p>\n<p>Reservations can be made through the &#8220;TableCheck&#8221; reservation form. It is by appointment only, so please use it as soon as possible. Reservations can be made up to 30 days in advance.<\/p>\n<p> <a href=\"https:\/\/www.tablecheck.com\/en\/shops\/mushroom-tokyo\/reserve\" target=\"_blank\" rel=\"noopener\">Click here for reservation form of TableCheck<\/a> <\/p>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/kv_2511_press_omotesando_dinner_menu.jpg\" alt=\"Mushroom Tokyo 2025 November Dinner Course\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1440px; --smush-placeholder-aspect-ratio: 1440\/958;\"><\/div>\n<h2 style=\"text-align: center; margin: 60px 20px 40px !important;\">&#8216;Special and Vegan courses&#8217;<br class=\"brsp\"><br \/>\n  for November. 2025<\/h2>\n<p>The dinner course will be served from November 7th to November 30th 2025.<\/p>\n<p><!--\n\n<p style=\"color:#f00; font-size:20px; font-weight: bolder;\">Reservations for this November course will be available from June 1.<\/p>\n\n--><\/p>\n<ul>\n<li>Thinly sliced fresh mushroom with Japanese Shine Muscat, Yogurt, and Kiwi Pur\u00e9e<\/li>\n<li>Nashi Pear Aguachile with Mushrooms and a Autumn Salsa<\/li>\n<li>Charred Red Bell Pepper \u00e0 la Plancha with Frijoles(black kidney beans paste) and Dukkah<\/li>\n<li>Mushrooms and Broad Beans Potage with Crispy Quinoa<\/li>\n<li>Crisp Portobello Cutlet with Kanzuri(a Japanese Fermented Chili Paste) Mayonnaise<\/li>\n<li>Kombu-Cured Mushrooms with Yanbaru Sugi (Okinawa Amberjack) and Spinach Mole Verde<\/li>\n<li>Mild Mushroom Green Curry with Crispy Grilled Mushroom Rice<\/li>\n<li>Persimmon and Mushroom Y\u014dkan (Japanese Sweet Bean Cake)<\/li>\n<\/ul>\n<hr \/>\n<h3>\u25cfThinly sliced fresh mushroom with Japanese Shine Muscat, Yogurt, and Kiwi Pur\u00e9e<\/h3>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_105.jpg\" alt=\"Thinly sliced fresh mushroom with Japanese Shine Muscat, Yogurt, and Kiwi Pur\u00e9e01\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 932px; --smush-placeholder-aspect-ratio: 932\/1400;\"><\/div>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_104.jpg\" alt=\"Thinly sliced fresh mushroom with Japanese Shine Muscat, Yogurt, and Kiwi Pur\u00e9e02\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<h3>\u25cfNashi Pear Aguachile with Mushrooms and a Autumn Salsa<\/h3>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_202.jpg\" alt=\"Nashi Pear Aguachile with Mushrooms and a Autumn Salsa01\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 932px; --smush-placeholder-aspect-ratio: 932\/1400;\"><\/div>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_205.jpg\" alt=\"Nashi Pear Aguachile with Mushrooms and a Autumn Salsa02\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<h3>\u25cfCharred Red Bell Pepper \u00e0 la Plancha with Frijoles(black kidney beans paste) and Dukkah<\/h3>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_303.jpg\" alt=\"Charred Red Bell Pepper \u00e0 la Plancha with Frijoles(black kidney beans paste) and Dukkah01\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 932px; --smush-placeholder-aspect-ratio: 932\/1400;\"><\/div>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_305.jpg\" alt=\"Charred Red Bell Pepper \u00e0 la Plancha with Frijoles(black kidney beans paste) and Dukkah02\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<h3>\u25cfMushrooms and Broad Beans Potage with Crispy Quinoa<\/h3>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_402.jpg\" alt=\"Mushrooms and Broad Beans Potage with Crispy Quinoa01\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 932px; --smush-placeholder-aspect-ratio: 932\/1400;\"><\/div>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_403.jpg\" alt=\"Mushrooms and Broad Beans Potage with Crispy Quinoa02\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<h3>\u25cfCrisp Portobello Cutlet with Kanzuri(a Japanese Fermented Chili Paste) Mayonnaise<\/h3>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_506.jpg\" alt=\"Crisp Portobello Cutlet with Kanzuri(a Japanese Fermented Chili Paste) Mayonnaise01\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 932px; --smush-placeholder-aspect-ratio: 932\/1400;\"><\/div>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_503.jpg\" alt=\"Crisp Portobello Cutlet with Kanzuri(a Japanese Fermented Chili Paste) Mayonnaise02\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<h3>\u25cfKombu-Cured Mushrooms with Yanbaru Sugi (Okinawa Amberjack) and Spinach Mole Verde<\/h3>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_602.jpg\" alt=\"Kombu-Cured Mushrooms with Yanbaru Sugi (Okinawa Amberjack) and Spinach Mole Verde01\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 932px; --smush-placeholder-aspect-ratio: 932\/1400;\"><\/div>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_605.jpg\" alt=\"Kombu-Cured Mushrooms with Yanbaru Sugi (Okinawa Amberjack) and Spinach Mole Verde02\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<h3>\u25cfMild Mushroom Green Curry with Crispy Grilled Mushroom Rice<\/h3>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_703.jpg\" alt=\"Mild Mushroom Green Curry with Crispy Grilled Mushroom Rice01\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 932px; --smush-placeholder-aspect-ratio: 932\/1400;\"><\/div>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_704.jpg\" alt=\"Mild Mushroom Green Curry with Crispy Grilled Mushroom Rice02\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<h3>\u25cfPersimmon and Mushroom Y\u014dkan (Japanese Sweet Bean Cake)<\/h3>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_803.jpg\" alt=\"Persimmon and Mushroom Y\u014dkan (Japanese Sweet Bean Cake)01\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 932px; --smush-placeholder-aspect-ratio: 932\/1400;\"><\/div>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/09\/2511_course_804.jpg\" alt=\"Persimmon and Mushroom Y\u014dkan (Japanese Sweet Bean Cake)02\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<h2 style=\"text-align: center; margin: 60px 0px 40px !important;\">About &#8220;Vegan Course&#8221;<\/h2>\n<p>The &#8220;Vegan Course,&#8221; which has been very popular since last year, is also continuing.<\/p>\n<p>The ever-popular menu has finally been updated!<br \/>\n  <span style=\"font-weight: bold;\">The vegan dinner, titled &#8220;Smoked Mushroom and Beetroot Tartar 3.0,&#8221; will offer a more extreme version of deliciousness.<\/span><\/p>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2022\/04\/0506couse-9.jpg\" alt=\"Smoked Mushroom and Beetroot Tartar 3.0\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 700px; --smush-placeholder-aspect-ratio: 700\/466;\"><\/div>\n<p><!--\n\n<h2 style=\"text-align: center; margin: 60px 0px 40px !important;\">Reservations for pairing and non-alcoholic pairing course<\/h2>\n\n\n\n\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2023\/05\/2305_7course_54.jpg\" alt=\"Reservations for pairing and non-alcoholic pairing course\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 700px; --smush-placeholder-aspect-ratio: 700\/466;\"><\/div>\n\n\n\n\n<p>Thank you for your support, reservations for the pairing and non-alcoholic pairing courses have become very popular. We prepare the drinks that match each dish in advance, so it September be difficult to serve them without a reservation. Please choose \"Pairing Course\" or \"Non-Alcoholic Pairing Course\" at the time of reservation.<\/p>\n\n\n\n\n<p><a href=\"https:\/\/mushroomtokyo.com\/kobanashi\/story\/en_story\/en_about_pairings\/\">Information of paired\n  and non-alcoholic pairings<\/a><\/p>\n\n--><\/p>\n<h2>[Notice] Dinner course reservation<\/h2>\n<p>Thanks to your support, we have a growing number of repeat customers who make dinner course reservations.<\/p>\n<p>In order to allow as many people as possible to enjoy mushroom meals, while taking up space in a safe and comfortable environment,<br \/>\n  we provide two starting-time for dinner.<br \/>\n  Early evening: starting at 18:00 ends 20:00 (approx. 2hours)<br \/>\n  Late evening : starting at 20:15 ends 22:15 (approx. 2hours)<\/p>\n<p><strong>Please read the following the precautions.<\/strong><\/p>\n<p>1) This course is &#8220;by appointment only.<br \/>\n  Minimum reservation date: 3:00 p.m. on the previous day.<br \/>\n  We do not accept reservations by phone.<br \/>\n  If you have any questions, please call us (during business hours).<\/p>\n<p>2) Only course meals will be served.<br \/>\n  All tables will start at the same time during the course start time, so please be sure to keep to the time you entered the restaurant when you made your reservation (there is a &#8220;2-hour&#8221; limit for dinner courses. <br \/>\n  Please note that if you are late for starting time of each courses, dishes will be served one after another to make up for the delay, resulting in a hectic meal).<\/p>\n<p>3) Two hours are required and cannot be extended or changed.<\/p>\n<div><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/02\/2503_shop_09.jpg\" alt=\"Couple's dinner dining scene\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<p>Please make your dinner course reservations as soon as possible. Reservations can be made up to 30 days in advance. <br \/>\n  We look forward to seeing you soon.<\/p>\n<p> <a href=\"https:\/\/www.tablecheck.com\/en\/shops\/mushroom-tokyo\/reserve\" target=\"_blank\" rel=\"noopener\">Click here for reservation form of TableCheck<\/a> <\/p>\n<h2 style=\"text-align: center; margin: 40px 20px 20px !important;\">[Restaurant Information]<\/h2>\n<div style=\"margin-bottom: 20px;\"><img decoding=\"async\" data-src=\"https:\/\/mushroomtokyo.com\/kobanashi\/wp-content\/uploads\/2025\/02\/2503_shop_01.jpg\" alt=\"Appearance of Mushroom Tokyo Omotesando during dinner time\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1400px; --smush-placeholder-aspect-ratio: 1400\/932;\"><\/div>\n<ul>\n<li>The dinner course will be served from November 7th to November 30th 2025.<\/li>\n<li>Mushroom Tokyo Omotesando<br \/>\n    (6-2-4 Jingumae, Shibuya-ku, Tokyo\u3000<a href=\"https:\/\/www.google.com\/maps\/place\/Mushroom+Tokyo\/@35.6675434,139.7039588,17z\/data=!3m2!4b1!5s0x60188ca40b7cbd33:0x5a8b481d76251f37!4m5!3m4!1s0x60188ca40b6322f9:0xf7285a191266058a!8m2!3d35.6675434!4d139.7061475?shorturl=1\" target=\"_blank\" rel=\"noopener\">MAP<\/a>)<\/li>\n<li>[Open]<br \/>\n    \u3000<b>Lunch<\/b>: 11:30 &#8211; 15:00 (Order Stop: 14:30)<br \/>\n    \u3000\u3000\u3000<strong>From March 2025, we are open only on Fridays,Saturdays and Sundays<\/strong><br \/>\n    \u3000\u3000\u30001)GIGA Mushroom Course (by Online reservation only)<br \/>\n    \u3000\u3000\u30002)Individual dishes (a la carte) <br \/>\n    \u3000\u3000\u3000*Lunch service will end when sold out.<br \/>\n    \u3000<b>Dinner<\/b>: 18:00 &#8211; 20:00 \/ 20:15 &#8211; 22:15<br \/>\n    \u3000\u3000\u3000Two-part courses only,<br \/>\n    \u3000\u3000\u3000<b>Reservation required<\/b> thru website(Online reservation only).<br \/>\n    \u3000Closed: From Mondays,Tuesdays,Wednesdays and Thursdays<\/li>\n<li>[Payments]<br \/>\n    <b>Lunch and Dinner time<\/b>: Cash \/ E-money(PayPay, Suica .else) \/ Credit card<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"Mushroom Tokyo &#8220;2025 November Dinner Course&#8221;. Our dinner menu consists of mushroom-based seasonal  [&hellip;]","protected":false},"author":2,"featured_media":3587,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-story.php","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[93,38,44,42,39,47,65,46,45],"class_list":["post-3590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en_story","tag-93","tag-dinner","tag-full-course-meal","tag-meat-dish","tag-menu","tag-non-alcoholic-pairing-courses","tag-november","tag-pairing-courses","tag-vegan"],"_links":{"self":[{"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/posts\/3590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/comments?post=3590"}],"version-history":[{"count":5,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/posts\/3590\/revisions"}],"predecessor-version":[{"id":3609,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/posts\/3590\/revisions\/3609"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/media\/3587"}],"wp:attachment":[{"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/media?parent=3590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/categories?post=3590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mushroomtokyo.com\/kobanashi\/wp-json\/wp\/v2\/tags?post=3590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}