[{"data":1,"prerenderedAt":576},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fohkiatsuo\u002F17132":3,"sidebar":421,"main-footer:\u002Fcolumn\u002Fohkiatsuo\u002F17132:column:ohkiatsuo::":480},{"id":4,"title":5,"body":6,"categories":398,"category":400,"columnist":399,"credit":401,"date":402,"description":34,"extension":403,"image":404,"items":401,"meta":405,"navigation":406,"path":407,"recommend":401,"relations":401,"seo":408,"showDate":409,"stem":410,"tags":411,"wpId":419,"writer":401,"__hash__":420},"posts\u002Fcolumn\u002Fohkiatsuo\u002F17132.md","【10月の食日記】",{"type":7,"value":8,"toc":395},"minimark",[9,16,24,38,44,61,64,72,78,84,95,97,108,117,126,132,138,140,145,151,157,168,170,175,181,187,198,200,205,214,220,226,237,239,244,250,256,267,269,277,286,292,298,300,305,311,317,328,330,335,343,346,352,363,365,370,376,382,393],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23],"p",{},"〇月×日",[21,22],"br",{},"\n久しぶりの亀戸「メゼババ」。強靭な胃袋と探求心を併せ持った方々とだったので、安心してひたすらに頼む頼む。「ブッラータ」「生サラミといちじく」「鱧のフリット」「秋トリュフのオムレツ」「トマトのブルスケッタ」「近江牛心臓のロースト」「レバー焼き」「天然猪のタン」「青唐辛子とレモンのパスタ」「肉の手打ちパスタ」「天然猪のグリル」って、いくらなんでもという感じだが、これが全部食べられてしまうのだから、いかに素材と腕がいいのかがわかるというもの。",[25,26,30],"figure",{"className":27},[28,29],"wp-image","text-center",[31,32],"img",{"src":33,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002Fdf2c4fbfd2b59c030241c71f93b18c35.jpg","","lazy",465,350,[25,39,41],{"className":40},[28,29],[31,42],{"src":43,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F274aaa37eaedec3ac580fa20de1ca975.jpg",[17,45,46,47,49,50,52,53],{},"SHOP INFORMATION",[21,48],{},"\n▶　店名　メゼババ",[21,51],{},"\n▶　URL　",[54,55,56],"a",{"href":56,"target":57,"rel":58},"https:\u002F\u002Fretty.me\u002Farea\u002FPRE13\u002FARE17\u002FSUB1705\u002F100000849456\u002F","_blank",[59,60],"noopener","noreferrer",[62,63],"hr",{},[17,65,19,66,68,69,71],{},[21,67],{},"\nタイミングが合わず、なかなかうかがえなかった恵比寿「匠　鮨おわな」にようやく。四谷「すし匠」で二番まで務めた実力者だけに、調和力が素晴らしく、会話から肴、握りまで全くストレスなく楽しめる。すし匠グループ恐るべし。",[21,70],{},"\nちなみに「すし匠」が二番町にあったころからの弟子は「すし匠○○」、四谷からの弟子は「匠○○」と名乗れるらしい。",[25,73,75],{"className":74},[28,29],[31,76],{"src":77,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002Fb28d41cd5c2cc2e9c1b0501100c40387.jpg",[25,79,81],{"className":80},[28,29],[31,82],{"src":83,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F2f4dbbcee9f8bf883ae6559e918e1977.jpg",[17,85,46,86,88,89,52,91],{},[21,87],{},"\n▶　店名　匠 鮨おわな",[21,90],{},[54,92,93],{"href":93,"target":57,"rel":94},"https:\u002F\u002Ftabelog.com\u002Ftokyo\u002FA1303\u002FA130302\u002F13211921\u002F",[59,60],[62,96],{},[17,98,19,99,101,102,104,105,107],{},[21,100],{},"\n娘のお昼。大船軒のサンドウイッチみたいにシンプルなのが作りたかったんだけど、勇気が無く。全粒粉のパンにハム、デンマークのハバティチーズ、よつ葉バター、そして大葉。ヒカリケチャップなんかも。",[21,103],{},"\nもう一種は、余ったハムとツナ、大葉の千切りを混ぜてろく助の塩とマスタードで味つけ。",[21,106],{},"\nそして使いきれなかった具材は、冷蔵庫の余り物と共に私のパスタに。",[17,109,110,111,113],{},"「ろく助の塩」",[21,112],{},[54,114,115],{"href":115,"target":57,"rel":116},"https:\u002F\u002Fwww.rokusuke-honpo.com\u002Fitem02.htm",[59,60],[17,118,119,120,122],{},"「ヒカリケチャップ」",[21,121],{},[54,123,124],{"href":124,"target":57,"rel":125},"http:\u002F\u002Fwww.hikarishokuhin.co.jp\u002Fproduct%20tomato.html",[59,60],[25,127,129],{"className":128},[28,29],[31,130],{"src":131,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002Fd572e5ad832347139a7e8aee7fe81336.jpg",[25,133,135],{"className":134},[28,29],[31,136],{"src":137,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002Fdf0240a258436364ea59c60819fb610d.jpg",[62,139],{},[17,141,19,142,144],{},[21,143],{},"\n新百合ヶ丘のホテルモリノ内にある「赤坂璃宮」リニューアルオープンディナーに。オープンはなんと21年前の1997年。新たな料理長のもとスタートするだけに、総料理長の譚さんも大張り切りで仔豚とガチョウの丸焼きが。",[25,146,148],{"className":147},[28,29],[31,149],{"src":150,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F6d00a752d5f9086cc574b0e38e017558.jpg",[25,152,154],{"className":153},[28,29],[31,155],{"src":156,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F1ef9fe165b4d285e460584c5f4071706.jpg",[17,158,46,159,161,162,52,164],{},[21,160],{},"\n▶　店名　赤坂璃宮　新百合丘",[21,163],{},[54,165,166],{"href":166,"target":57,"rel":167},"http:\u002F\u002Fwww.rikyu-shinyurigaoka.jp\u002F",[59,60],[62,169],{},[17,171,19,172,174],{},[21,173],{},"\n新宿駅の「駅弁屋」で発見した「新宿弁当」。山梨、長野に至る中央線沿線の旨いものを詰め込んでいる。江戸東京野菜に認定されている内藤とうがらしを使った椎茸煮、甲州名物ソースカツ、野沢菜、鮭の安養寺みそ焼きなどバラエティ豊かでなんとも楽しい。東京といえば「東京弁当」が有名だが、新宿弁当も侮れない旨さだ。",[25,176,178],{"className":177},[28,29],[31,179],{"src":180,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F1053eb78a63f6114c045b669e9a49467.jpg",[25,182,184],{"className":183},[28,29],[31,185],{"src":186,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F428ff30c74a035008d9d601737a5c563.jpg",[17,188,46,189,191,192,52,194],{},[21,190],{},"\n▶　店名　駅弁屋",[21,193],{},[54,195,196],{"href":196,"target":57,"rel":197},"https:\u002F\u002Fwww.nre.co.jp\u002Fekiben\u002Ftabid\u002F229\u002Fbrnid\u002F68\u002FDefault.aspx",[59,60],[62,199],{},[17,201,19,202,204],{},[21,203],{},"\n先日、メゼババでオーダーに一瞬後れを取った結果、ムール貝を隣のグループに全て明け渡してしまった有名料理評論家さんと私。ミッドタウン日比谷、「バーマン」のメニューでムール貝の文字を見つけるや「ムール貝！」と同時に叫んだのでした。江戸の敵を長崎で。愛する代官山アタの姉妹店だけれど、洋風の泥酔海老、昆布〆したサヨリのアヒージョ、甘鯛と貝類のソーメンなど、こちらならではのメニューも充実。カーブドッチのワインも飲めて、この値段でいいのでしょうか？ という満足感。",[17,206,207,208,210],{},"カーブドッチ",[21,209],{},[54,211,212],{"href":212,"target":57,"rel":213},"http:\u002F\u002Fwww.docci.com\u002F",[59,60],[25,215,217],{"className":216},[28,29],[31,218],{"src":219,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F7d319398003967bfded6fac78e57df81.jpg",[25,221,223],{"className":222},[28,29],[31,224],{"src":225,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002Fb9e4a8e800e2b740d9450b251770ddfe.jpg",[17,227,46,228,230,231,52,233],{},[21,229],{},"\n▶　店名　Värmen",[21,232],{},[54,234,235],{"href":235,"target":57,"rel":236},"https:\u002F\u002Fvarmen.jp\u002F",[59,60],[62,238],{},[17,240,19,241,243],{},[21,242],{},"\n密かに有名店が集う飯倉片町付近にオープンした「T3」。Temperature(温度)×Time(時間)×TAZARA(多皿)の3つのTがテーマ。カウンターに座ると、緻密に積み重ねられていく料理の過程をつぶさに見ることが出来て、本当に楽しい。この日はハロウィン直前だったので、楽しい仕掛けも。ちなみにカボチャを開けると卵型の器があり、その中にはプリンが！　クリスマスには、どんなすごい仕掛けがあるのだろう……。",[25,245,247],{"className":246},[28,29],[31,248],{"src":249,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F93fc367055bff860d983668ae360eca4.jpg",[25,251,253],{"className":252},[28,29],[31,254],{"src":255,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F5198a0fef8a835df8040fbbfde55c32a.jpg",[17,257,46,258,260,261,52,263],{},[21,259],{},"\n▶　店名　T3",[21,262],{},[54,264,265],{"href":265,"target":57,"rel":266},"https:\u002F\u002Ft3-roppongi.tokyo\u002F",[59,60],[62,268],{},[17,270,19,271,273,274,276],{},[21,272],{},"\n一切の添加物が無い「釣りたらこ」。昨晩は生で楽しんだので、今日は軽く焼いて。ちょっと考えられないくらいきれいな味だけに、メインはこれで。ご飯にはしらすと鹿児島指宿市にあるカネニニシの「黄金の鰹節」をまぶして。",[21,275],{},"\nあとはハラミの焼肉、鶏むね肉の梅と大葉和え、きゅうりの塩レモン漬け。",[17,278,279,280,282],{},"カネニニシ",[21,281],{},[54,283,284],{"href":284,"target":57,"rel":285},"http:\u002F\u002Fwww.kaneni24.com\u002F",[59,60],[25,287,289],{"className":288},[28,29],[31,290],{"src":291,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F0aa6886a6aab23fb451199676215b02b.jpg",[25,293,295],{"className":294},[28,29],[31,296],{"src":297,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F415456478684cb6d666edd4def024890.jpg",[62,299],{},[17,301,19,302,304],{},[21,303],{},"\n「ベイキングシュウ」は渋谷ストリームで一番行列の出来ているお惣菜パンのお店。手掛けたのは、メゾンカイザーを広めた木村周一郎氏。極上あんぱんが話題だが、個人的にはひまわりの種が練り込まれた全粒粉のコッペパンを使った「ジンギスカン焼きそばパン」をお薦めしたい。なんと麺は西山製麺。そこに玉ねぎとラムのひき肉が。これをコッペパン、焼きそばパンと呼ぶならば、今までのはなんだったんだ？？ となってしまう芳醇の美味しさ。すーっと歯に入る「厚切りハムカツサンド」も秀逸。こちらのパンはフォッカチャ。朝８時オープンなのも嬉しい。",[25,306,308],{"className":307},[28,29],[31,309],{"src":310,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F703cc702996a1c3563a1ec9904c8b53f.jpg",[25,312,314],{"className":313},[28,29],[31,315],{"src":316,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F1297edb5a9270ff4d2c17abb5209c6a6.jpg",[17,318,46,319,321,322,52,324],{},[21,320],{},"\n▶　店名　BaKING SHU",[21,323],{},[54,325,326],{"href":326,"target":57,"rel":327},"https:\u002F\u002Fshibuyastream.jp\u002Fshop\u002Fshopdetail.php?id=16",[59,60],[62,329],{},[17,331,19,332,334],{},[21,333],{},"\n郡山駅の名物、福豆屋「海苔のりべん」は、全国の親御さんに、弁当作りの参考にして欲しい「のり弁」究極の基本形だ。二段の海苔は噛むと薫り高いみちのく寒流海苔。ダシの効いたおかかと胡麻がたっぷりの一段目、昆布の佃煮の混ざり合う２段目。ご飯部分の味が濃厚な分、煮物は穏やかな味。玉子焼きは職人さんが一つ一つ丁寧に焼き上げるという。鮭は脂ののったハラス部分。骨もない。きんぴらごぼうはしっかりと食感を残す。ひとつひとつが丁寧で毎日でも食べたくなる味。３種の神器が入っているので、幕の内でもある。",[25,336,338],{"className":337},[28,29],[31,339],{"src":340,"alt":34,"loading":35,"width":341,"height":342},"\u002Fimg\u002F2018\u002F11\u002F842b8c8d661a47e1c6e27bd8682da11d.jpg",620,420,[17,344,345],{},"そんなわけで「海苔のりべん」にリスペクトで模試の息子のお弁当は二段のり弁当に。下段は塩昆布を混ぜ、上段は自家製おかかをたっぷり（ここがポイント）と。おかずは秋鮭の焼漬け、近江牛の切り落とし、しらす胡瓜。",[25,347,349],{"className":348},[28,29],[31,350],{"src":351,"alt":34,"loading":35,"width":341,"height":342},"\u002Fimg\u002F2018\u002F11\u002F384af93f11ab1c6e095c82bf21a91a23.jpg",[17,353,46,354,356,357,52,359],{},[21,355],{},"\n▶　店名　福豆屋",[21,358],{},[54,360,361],{"href":361,"target":57,"rel":362},"http:\u002F\u002Fwww.fukumameya.co.jp\u002Findex.html",[59,60],[62,364],{},[17,366,19,367,369],{},[21,368],{},"\nようやくの「Lemon Rice Tokyo」。カレー界でその名を知られるホフディランの小宮山雄飛さんが、9月に渋谷区桜丘に開いたお店。テイクアウト専門で化学調味料も小麦粉も使わない。いや、もう抜群に美味い。レモンライスを食べ、パクチーだのチリソースだのピクルスとも楽しみ、さらに別添のカレーソースをかけ、レモンも絞ってと、大人を夢中にさせる。明日も食べたい。",[25,371,373],{"className":372},[28,29],[31,374],{"src":375,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002F16a6be409e568b5c7239326ecbfc4144.jpg",[25,377,379],{"className":378},[28,29],[31,380],{"src":381,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F11\u002Fb7db1ea949c0e19b4d9dbfaab0dba015.jpg",[17,383,46,384,386,387,52,389],{},[21,385],{},"\n▶　店名　Lemon Rice 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