[{"data":1,"prerenderedAt":674},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fohkiatsuo\u002F16395":3,"sidebar":519,"main-footer:\u002Fcolumn\u002Fohkiatsuo\u002F16395:column:ohkiatsuo::":580},{"id":4,"title":5,"body":6,"categories":500,"category":502,"columnist":501,"credit":503,"date":504,"description":49,"extension":505,"image":506,"items":503,"meta":507,"navigation":508,"path":509,"recommend":503,"relations":503,"seo":510,"showDate":511,"stem":512,"tags":513,"wpId":517,"writer":503,"__hash__":518},"posts\u002Fcolumn\u002Fohkiatsuo\u002F16395.md","【8月の食日記】",{"type":7,"value":8,"toc":497},"minimark",[9,16,39,53,59,76,79,105,111,117,123,125,130,136,142,148,159,161,172,178,184,195,197,202,205,214,220,226,237,239,262,268,274,285,287,295,301,307,318,320,340,346,352,363,365,376,384,386,409,415,421,432,434,472,478,484,495],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23,24,26,27,29,30,32,33,35,36,38],"p",{},"〇月×日",[21,22],"br",{},"\nオープンするなり大人気店となった荒木町の中華「南三」。",[21,25],{},"\n訪れた瞬間に心を射貫かれた。",[21,28],{},"\n珍しいのだけれど、確かな旨さを持った料理の数々。",[21,31],{},"\n呑兵衛を納得させるワインをはじめとした充実した飲み物類。",[21,34],{},"\nなぜか心がホッとするサービス。",[21,37],{},"\nここ数年の中華の充実ぶりは驚くばかりだ。",[40,41,45],"figure",{"className":42},[43,44],"wp-image","text-center",[46,47],"img",{"src":48,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F8b1aa55d74f3cdcae6af1583ad50ab85.jpg","","lazy",465,350,[40,54,56],{"className":55},[43,44],[46,57],{"src":58,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F36c120dbb35cd9b0b329ecde020efaac.jpg",[17,60,61,62,64,65,67,68],{},"SHOP INFORMATION",[21,63],{},"\n▶　店名　南方中華料理 南三",[21,66],{},"\n▶　URL　",[69,70,71],"a",{"href":71,"target":72,"rel":73},"https:\u002F\u002Fwww.facebook.com\u002Ftokyoyeshi\u002F","_blank",[74,75],"noopener","noreferrer",[77,78],"hr",{},[17,80,19,81,83,84,86,87,89,90,92,93,95,96,98,99,101,102,104],{},[21,82],{},"\n９月発売のマッキー牧元さん『超一流のサッポロ一番の作り方』の撮影。マッキーさんは『東京最高のレストラン』メンバーでもあり、あらゆる面で食を楽しむことの達人だ。",[21,85],{},"\n本書はその集大成的な一冊。",[21,88],{},"\nサッポロ一番はもちろん、焼きそば、目玉焼き、TKGなどの驚きのアレンジレシピ。",[21,91],{},"\n納豆、しゃぶしゃぶ、雑炊、すき焼きの作り方の極意。",[21,94],{},"\n吉牛、王将の餃子、ナポリタン、ショートケーキ他多数の豊潤な食べ方。",[21,97],{},"\nシウマイ弁当をはじめとした、「駅弁勝負」でもおなじみの名駅弁列伝。",[21,100],{},"\nなどなど内容は盛りだくさんだが、撮影現場は和気あいあい。試食するたびに一同から歓声が。",[21,103],{},"\nとても楽しい一冊です。",[17,106,107],{},[69,108,109],{"href":109,"target":72,"rel":110},"https:\u002F\u002Fgoo.gl\u002Fts9A5D",[74,75],[40,112,114],{"className":113},[43,44],[46,115],{"src":116,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002Faf4664917e3cf87b03ca060654d874d4.jpg",[40,118,120],{"className":119},[43,44],[46,121],{"src":122,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F97bf6c3c85b00d164f58a208e6af9499.jpg",[77,124],{},[17,126,19,127,129],{},[21,128],{},"\nその『超一流のサッポロ一番の作り方』でマッキー牧元さんが推薦していた「ヒカリトマトケチャップ」。旨味が強く、酸味のバランスも素晴らしい。これは今後、手放せないと思う。そんなわけでお弁当のソーセージと絡めて。割り下で煮込んだしらたき、だしと酢醤油に漬けこんだ鶏むね肉と茄子も。",[17,131,132],{},[69,133,134],{"href":134,"target":72,"rel":135},"http:\u002F\u002Fwww.hikarishokuhin.co.jp\u002Fproduct%20tomato.html#syouhin1",[74,75],[40,137,139],{"className":138},[43,44],[46,140],{"src":141,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F0f635eb7c2a7792d5076c04ba01e968f.jpg",[40,143,145],{"className":144},[43,44],[46,146],{"src":147,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002Fb2756c895eecf6190e12e0815d825347.jpg",[17,149,61,150,152,153,67,155],{},[21,151],{},"\n▶　店名　光食品株式会社",[21,154],{},[69,156,157],{"href":157,"target":72,"rel":158},"http:\u002F\u002Fwww.hikarishokuhin.co.jp\u002Findex.html",[74,75],[77,160],{},[17,162,19,163,165,166,168,169,171],{},[21,164],{},"\n「ケ・パッキア」は来年で10年を迎える麻布十番のイタリアン。席数も人気店にしては多いので、当日予約もしやすいが、客筋は極めてよく、たいてい素敵な著名人と遭遇する。",[21,167],{},"\nイタリアンの神髄とはこうではないかと思いたくなるのは、楽しさ・旨さ・値段のバランスが素晴らしいからか。",[21,170],{},"\nこの時期の名物である、青唐辛子とからすみのパスタはまさに逸品。",[40,173,175],{"className":174},[43,44],[46,176],{"src":177,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F3ebd59362c2cecc013b382c0e84fe576.jpg",[40,179,181],{"className":180},[43,44],[46,182],{"src":183,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F9c1fc5c63d51a4986ed3cab36404e608.jpg",[17,185,61,186,188,189,67,191],{},[21,187],{},"\n▶　店名　TRATTORIA CHE PACCHIA",[21,190],{},[69,192,193],{"href":193,"target":72,"rel":194},"https:\u002F\u002Ftabelog.com\u002Ftokyo\u002FA1307\u002FA130702\u002F13090986\u002F",[74,75],[77,196],{},[17,198,19,199,201],{},[21,200],{},"\n6月に恵比寿にオープンした「Umi」。パリのSolaでスーシェフだった、RED U-35岸朝子賞受賞の藤木千夏シェフのお店。",[17,203,204],{},"一応、恵比寿で生まれ育った身だけれど、ここどこだっけ？と思った住宅街にある（加計塚小の裏当たり）。ご一緒した方に聞いたら、「イルバッフォーネ」があった場所でしょうと。なるほど。",[17,206,207,208,210,211,213],{},"とにかく色彩のセンスが素晴らしい。私の写真で伝えきれるかはともかく、淡い色の組合せが美しく、うっとりしつつ食欲をそそる。",[21,209],{},"\nその素敵な前菜、メインをスタートのコンソメスープとおかゆ、〆の海老出汁の五島うどんで挟み込む。内装からトイレからメニューまで、シェフのやりたいことが統一されていて、気持ちがいい。",[21,212],{},"\nもちろんまだまだこれからなのだろうけれど、応援したくなるレストランだ。",[40,215,217],{"className":216},[43,44],[46,218],{"src":219,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F845c13e652be83c763d6a74544e18175.jpg",[40,221,223],{"className":222},[43,44],[46,224],{"src":225,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F37fe0e5ad2cd7799932369efa5a6d0f3.jpg",[17,227,61,228,230,231,67,233],{},[21,229],{},"\n▶　店名　Restaurant Umi",[21,232],{},[69,234,235],{"href":235,"target":72,"rel":236},"https:\u002F\u002Frestaurant-umi.jp\u002F",[74,75],[77,238],{},[17,240,19,241,243,244,246,247,249,250,252,253,255,256,258,259,261],{},[21,242],{},"\n「赤坂らいもん」は、予約ほぼ不可能な白金「金竜山」の娘さん夫婦が営むお店。",[21,245],{},"\n現在は昼のタンシチュー（素晴らしい！）のみで、夜は金竜山の常連さんの予約が入った時のみ営業。",[21,248],{},"\nしかし、昼に食事をした人も予約できる可能性はあるようだ。",[21,251],{},"\nこの日は懐かしのガスグリルで、おなじみのタン、レバ、シンシン、ハラミ、ミノを。そしてご主人が炭火で焼く「静岡そだち」のシャトーブリアン。",[21,254],{},"\nさらに、岩手の友人に特注したという、異次元の食感の冷麺。",[21,257],{},"\nめくるめくとはこのことか。",[21,260],{},"\nエレベーター無きビルの4階まで歩く気合と体力さえあれば、たどり着ける天国。",[40,263,265],{"className":264},[43,44],[46,266],{"src":267,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F64f2c26d5fca207949c6c05e8d5bbbf7.jpg",[40,269,271],{"className":270},[43,44],[46,272],{"src":273,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002Fd4350c65924720b807527f4920257153.jpg",[17,275,61,276,278,279,67,281],{},[21,277],{},"\n▶　店名　赤坂 らいもん",[21,280],{},[69,282,283],{"href":283,"target":72,"rel":284},"https:\u002F\u002Ftabelog.com\u002Ftokyo\u002FA1308\u002FA130801\u002F13224635\u002F",[74,75],[77,286],{},[17,288,19,289,291,292,294],{},[21,290],{},"\n北海道江別市のイタリアン「リストランテ薫」はその独創性と驚異的な探求心で、日本中の食通をうならせた。そして今年、満を持して東京に。自らの名を冠した「長谷川稔」という店名で、広尾・有栖川公園そばの一軒家で営業をスタート。",[21,293],{},"\nその執念ともいうべき食材選びと調理は、とにかく食べてみてくださいとしか言いようがない。難解ではないし、緊張しすぎてなんだかわからない、というお店でもないのだが、驚きの連続であることは間違いない。ここまで突き詰めるのであれば、１日ほぼ１組というのもうなづける。",[40,296,298],{"className":297},[43,44],[46,299],{"src":300,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002Ff4df0a98be345608f94d8ed61341d524.jpg",[40,302,304],{"className":303},[43,44],[46,305],{"src":306,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F12178f61ec1f4bd56c2e18eb2b1b6597.jpg",[17,308,61,309,311,312,67,314],{},[21,310],{},"\n▶　店名　長谷川 稔",[21,313],{},[69,315,316],{"href":316,"target":72,"rel":317},"https:\u002F\u002Fwww.facebook.com\u002FhaseminoRestaurant\u002F",[74,75],[77,319],{},[17,321,19,322,324,325,327,328,330,331,333,334,336,337,339],{},[21,323],{},"\nこちらも名古屋でその名を轟かせ、驚きを持って東京進出が報じられた四ツ谷の天ぷら「くすのき」。最低5万のコースながら、12月まで予約でいっぱいというからすごい。",[21,326],{},"\n天ぷらといえば寡黙な揚げ手が黙々と…というイメージだが、ご主人は極めて饒舌。",[21,329],{},"\nまず上質の素材を日本料理の技法で提供し、その後に揚げることで、驚きと旨さを際だたせる。",[21,332],{},"\n揚げたてを置く和紙に、一切油染みが無いのはなぜ？？？",[21,335],{},"\n「天ぷらの油は食べるためではなく、揚げるためですから」と。",[21,338],{},"\n深い。",[40,341,343],{"className":342},[43,44],[46,344],{"src":345,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F6f23b5b71f30b5a34216b8ae9c698002.jpg",[40,347,349],{"className":348},[43,44],[46,350],{"src":351,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F7c0aebd5f297cd8277922a0af4dce22c.jpg",[17,353,61,354,356,357,67,359],{},[21,355],{},"\n▶　店名　くすのき - Kusunoki -",[21,358],{},[69,360,361],{"href":361,"target":72,"rel":362},"https:\u002F\u002Fwww.kusunoki.in\u002F",[74,75],[77,364],{},[17,366,19,367,369,370,372,373,375],{},[21,368],{},"\n休日の朝、いきなり息子から「あ、今日模試だった。お弁当作って」と。まあ、男子って古来そんなものかも。",[21,371],{},"\nスーパーは開いていないので、近所のローソンで豆腐と豚肉と竹輪を購入。",[21,374],{},"\n昨日の撮影で余った割り下で豆腐を煮て、竹輪はもちろん磯部揚げ。豚は炒めて、醤油・日本酒・みりんで味付け。ごはんはいただきものの牛肉のしぐれ煮を混ぜて。",[40,377,379],{"className":378},[43,44],[46,380],{"src":381,"alt":49,"loading":50,"width":382,"height":383},"\u002Fimg\u002F2018\u002F09\u002Faed5cada847d37778d442df1e62a32c2.jpg",620,420,[77,385],{},[17,387,19,388,390,391,393,394,396,397,399,400,402,403,405,406,408],{},[21,389],{},"\nひさびさの代官山「タクボ」。",[21,392],{},"\n名声を手にしながらも、理想に近づくために独立し、薪焼きという手法に挑戦した田窪シェフ。",[21,395],{},"\n行くたびに進化する料理には感嘆しかない。",[21,398],{},"\nなにより、肉に至るまでの料理の完成度の高さ。",[21,401],{},"\nチームとしての一体感もどんどん高まっている。",[21,404],{},"\nこの日は秋田の名店「たかむら」の麺を使ったパスタも登場。",[21,407],{},"\nたゆまないシェフの好奇心が新しい流れを生んでいく。",[40,410,412],{"className":411},[43,44],[46,413],{"src":414,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002Faab1514b0a7999b7c47d1b44f122b527.jpg",[40,416,418],{"className":417},[43,44],[46,419],{"src":420,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002Fe6267ce2f7e333c90470f150b0450814.jpg",[17,422,61,423,425,426,67,428],{},[21,424],{},"\n▶　店名　TACUBO",[21,427],{},[69,429,430],{"href":430,"target":72,"rel":431},"http:\u002F\u002Ftacubo.com\u002F",[74,75],[77,433],{},[17,435,19,436,438,439,441,442,444,445,447,448,450,451,453,454,456,457,459,460,462,463,465,466,468,469,471],{},[21,437],{},"\n銀座にオープンした「銀座 鮨 み富」。",[21,440],{},"\nかの有名な「新富寿し」で22年修業した親方の店。",[21,443],{},"\n・その日に電話しても入れるし、連絡先も聞かれない",[21,446],{},"\n・お好み全然OK",[21,449],{},"\n・会計の計算はそろばん。ああ懐かしい",[21,452],{},"\n・日本酒1合800円～1200円程度と適正価格",[21,455],{},"\n・修業先同様、昼から休憩なしの通し営業",[21,458],{},"\n・客がギラギラしていない",[21,461],{},"\n私がこの世で一番好きな「新いか」も素晴らしく。",[21,464],{},"\n＊あんまり好きなので、写真も撮らず。",[21,467],{},"\n全体に甘辛い東京味。生きている海老を、注文が入ってから茹でる握りは必食。",[21,470],{},"\n旬の石垣貝も美味。",[40,473,475],{"className":474},[43,44],[46,476],{"src":477,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002F97dc4d9f37f543126031f0f8b34e0a7a.jpg",[40,479,481],{"className":480},[43,44],[46,482],{"src":483,"alt":49,"loading":50,"width":51,"height":52},"\u002Fimg\u002F2018\u002F09\u002Fecd35bff6f82e1a807e4ead72f49cf71.jpg",[17,485,61,486,488,489,67,491],{},[21,487],{},"\n▶　店名　銀座 鮨 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