[{"data":1,"prerenderedAt":593},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fohkiatsuo\u002F17526":3,"sidebar":440,"main-footer:\u002Fcolumn\u002Fohkiatsuo\u002F17526:column:ohkiatsuo::":500},{"id":4,"title":5,"body":6,"categories":421,"category":423,"columnist":422,"credit":424,"date":425,"description":34,"extension":426,"image":427,"items":424,"meta":428,"navigation":429,"path":430,"recommend":424,"relations":424,"seo":431,"showDate":432,"stem":433,"tags":434,"wpId":438,"writer":424,"__hash__":439},"posts\u002Fcolumn\u002Fohkiatsuo\u002F17526.md","【11月の食日記】",{"type":7,"value":8,"toc":418},"minimark",[9,16,24,38,44,61,64,69,75,81,92,94,117,123,129,140,142,147,153,159,170,172,177,186,192,198,209,211,219,225,231,242,244,249,258,266,277,279,287,296,302,308,319,321,329,335,341,352,354,359,365,371,382,384,395,404,410,416],[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高級居酒屋として有名な「富ちゃん」の二代目、末富さんが肉好きが高じてオープンした焼肉割烹が、広尾・日赤通りにある「肉匠堀越」。扱う全ての肉は、牧場まで出かけてから決めるという。切り方、焼き方、食べさせ方、全てに肉愛が溢れている。コース中盤で供されるフィレ丼の下は米・卵・トリュフオイル。香りの余韻が凄まじい。食べる側の気持ちに立ったコース構成なので、重い肉はどうも……という人でも、気持ちよく食べきれるのも嬉しい限り。",[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\u002F12\u002F4e0844aaedd7d89d6387b72449bd32bf.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\u002F12\u002F6c724a350080bc9a726072e6ffa5a559.jpg",[17,45,46,47,49,50,52,53],{},"SHOP INFORMATION",[21,48],{},"\n▶　店名　肉匠堀越",[21,51],{},"\n▶　URL　",[54,55,56],"a",{"href":56,"target":57,"rel":58},"http:\u002F\u002Fnikushou-horikoshi.com\u002F","_blank",[59,60],"noopener","noreferrer",[62,63],"hr",{},[17,65,19,66,68],{},[21,67],{},"\nミシュラン二つ星「豪龍久保」が、国立競技場近くに開いた「神宮の蕎麦」。話題の、ビュルゴー家のシャラン産鴨を使った鴨せいろは食べなかったけれど、「胡麻だれせいろ」のつゆは素晴らしく美味。肴は種類が少ないが、「クエかま酒蒸し」は、旨味も食べ応えも十分。",[25,70,72],{"className":71},[28,29],[31,73],{"src":74,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F52b2362470e70a7e141ab48bd02123d9.jpg",[25,76,78],{"className":77},[28,29],[31,79],{"src":80,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F318d25fab7925e1bd62f31086ede197e.jpg",[17,82,46,83,85,86,52,88],{},[21,84],{},"\n▶　店名　神宮の蕎麦",[21,87],{},[54,89,90],{"href":90,"target":57,"rel":91},"https:\u002F\u002Fjingunosoba.com\u002F",[59,60],[62,93],{},[17,95,19,96,98,99,101,102,104,105,107,108,110,111,113,114,116],{},[21,97],{},"\nまあ、もう、なんというか今一番面白いレストランの一つではないだろうか「ソンデコネ」。オープンしてすぐ、初めて訪れた時はフランス帰りの渋谷シェフひとりだった。",[21,100],{},"\n「今日、僕の右腕が来日するんですよ！」とのことだったが、勝手に日程をずらしていたみたいで結局来ず。",[21,103],{},"\n2度目は噂の右腕が活躍。しかし、仏英伊語を話すと言いつつ、英語はあんまり、ということで事実上サービスはセルフ。",[21,106],{},"\nそして先日（４度目）。二人目のフランス人が入った満席の店内の活気たるや！",[21,109],{},"\nたまたま私が1年で1度だけ忙しい時期なので、21時過ぎ、アラカルトOKの時間に訪れたのだけれど、オープンキッチンの厨房ではフランス語の怒鳴り声と笑い声が飛び交い、ライブ感満載で魅惑の皿が仕上げられていく。",[21,112],{},"\n右腕も「REDちょうだい」と言うと「ああ、赤ね」と格段にレベルを上げた。",[21,115],{},"\n楽しい。渋谷区松濤、鍋島公園の向かい。",[25,118,120],{"className":119},[28,29],[31,121],{"src":122,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F55203706bb66b8df00297a12f2c92bbc.jpg",[25,124,126],{"className":125},[28,29],[31,127],{"src":128,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F6b4f94dc3498b673396c5a65e4231380.jpg",[17,130,46,131,133,134,52,136],{},[21,132],{},"\n▶　店名　SANS DECONNER",[21,135],{},[54,137,138],{"href":138,"target":57,"rel":139},"https:\u002F\u002Fwww.instagram.com\u002Fsans_deconner\u002F",[59,60],[62,141],{},[17,143,19,144,146],{},[21,145],{},"\n「アジアベストレストラン５０」の常連である傅。世界の人に喜ばれる和食とは何か？　その答えがここに全てある気がする。長谷川シェフを中心にしつつ、「チーム傳」という考えを貫いていて、作り手も食べ手も楽しい時間を過ごせる。素敵な土鍋ごはんを2種頂いたあと、さらに「まだありますよ」といくらごはんが！　ぶれない全力感には感嘆するしかない。",[25,148,150],{"className":149},[28,29],[31,151],{"src":152,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002Ffe81295c26bbaf98dc9385f7f708c671.jpg",[25,154,156],{"className":155},[28,29],[31,157],{"src":158,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F6da4fe502272138af27797517e69b0ff.jpg",[17,160,46,161,163,164,52,166],{},[21,162],{},"\n▶　店名　傳",[21,165],{},[54,167,168],{"href":168,"target":57,"rel":169},"https:\u002F\u002Fwww.jimbochoden.com\u002F",[59,60],[62,171],{},[17,173,19,174,176],{},[21,175],{},"\n魚庵の絶品棒寿司たち。脂ののりが素晴らしい金華鯖、引き締まった泳ぎ鯖、だし茶漬けにもできる松前鯖、のりと塩昆布もサンドしてある天然大海老、まさに口中でとろけるとろ穴子。繊細な白板昆布といい、酢が立ちすぎない旨味を感じる酢飯といい、これは美味い。と感じ入っていたら、一瞬で息子の腹中に。",[17,178,179,180,182],{},"「魚庵」",[21,181],{},[54,183,184],{"href":184,"target":57,"rel":185},"https:\u002F\u002Fwww.uoan.jp\u002Fbouzushi\u002F",[59,60],[25,187,189],{"className":188},[28,29],[31,190],{"src":191,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002Fe33efd38ed4771eb5f0061dedc073b14.jpg",[25,193,195],{"className":194},[28,29],[31,196],{"src":197,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002Fe4dc606b066b4011f3224a4c5747783d.jpg",[17,199,46,200,202,203,52,205],{},[21,201],{},"\n▶　店名　魚庵",[21,204],{},[54,206,207],{"href":207,"target":57,"rel":208},"https:\u002F\u002Fwww.uoan.jp\u002F",[59,60],[62,210],{},[17,212,19,213,215,216,218],{},[21,214],{},"\n第8回となる「もうフランスでもめったに食べられない古典料理を楽しむ会」開催。「レ・クリスタリーヌ」田中オーナーシェフと始めたこの会も、早くも4年目。田中シェフの博識と技術から繰り出される料理も数々は、多くの人々の食欲と知識欲を魅了し、毎回大盛況。",[21,217],{},"\n今回は「ブリヤ＝サヴァランが好んだ料理」を再現。しかも当時の雰囲気に浸るべくキャンドルで。改めてフランス料理はいいなあと。",[25,220,222],{"className":221},[28,29],[31,223],{"src":224,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F52309f24bde74ebba3d97da71b4da1bd.jpg",[25,226,228],{"className":227},[28,29],[31,229],{"src":230,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F7febf87abb67e22182a27d61aed91f39.jpg",[17,232,46,233,235,236,52,238],{},[21,234],{},"\n▶　店名　レ・クリスタリーヌ",[21,237],{},[54,239,240],{"href":240,"target":57,"rel":241},"http:\u002F\u002Fwww.lcn-g.com\u002Flescristallines\u002F",[59,60],[62,243],{},[17,245,19,246,248],{},[21,247],{},"\nなんとも珍しい、セルビア料理のレシピ本に載っていた「レスコヴァッツ風肉団子」を参考に。ひき肉に生ハムとチーズのみじん切りを混ぜる。それだけでコクが大幅アップ！　ソースはこちらもセルビアのソールフードであるパプリカペースト「アイバル」などなど。",[17,250,251,252,254],{},"「イェレナと学ぶセルビア料理」",[21,253],{},[54,255,256],{"href":256,"target":57,"rel":257},"https:\u002F\u002Fwww.amazon.co.jp\u002Fdp\u002F4907873042\u002Fref=cm_sw_r_tw_dp_U_x_l7BgCb3MEPZ0C",[59,60],[25,259,261],{"className":260},[28,29],[31,262],{"src":263,"alt":34,"loading":35,"width":264,"height":265},"\u002Fimg\u002F2018\u002F12\u002Ffd950993805dcf67a3e2736e74b40808.jpg",620,420,[17,267,46,268,270,271,52,273],{},[21,269],{},"\n▶　店名　モンドデリシャス",[21,272],{},[54,274,275],{"href":275,"target":57,"rel":276},"https:\u002F\u002Fbestwines.jp\u002F",[59,60],[62,278],{},[17,280,19,281,283,284,286],{},[21,282],{},"\n18年目となる「東京最高のレストラン2019」を無事出版。気が付けば日本で一番歴史のあるガイドブックに。今年は久しぶりに出版記念パーティもあるので、出店のお願いも兼ねて、代官山「サンプリシテ」へ。「今年の注目店」部門で高評価を獲得したフランス料理店。一皿一皿に歓声が上がるような、インスタ映えも抜群の料理だが、高い技術を持つ相原薫シェフだけに、奥行きが深く、抜群に美味い。",[21,285],{},"\n特に魚に力を入れているので、魚好きはぜひ。",[17,288,289,290,292],{},"「東京最高のレストラン2019」",[21,291],{},[54,293,294],{"href":294,"target":57,"rel":295},"https:\u002F\u002Fwww.amazon.co.jp\u002Fdp\u002F4835638956\u002Fref=cm_sw_r_tw_dp_U_x_-cCgCbKNJBNMM",[59,60],[25,297,299],{"className":298},[28,29],[31,300],{"src":301,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F92d0680bb2cdbd691daa4fa52820d1dd.jpg",[25,303,305],{"className":304},[28,29],[31,306],{"src":307,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F3afbe63bf21c72edcc8838ab3b1f70fc.jpg",[17,309,46,310,312,313,52,315],{},[21,311],{},"\n▶　店名　Simplicité",[21,314],{},[54,316,317],{"href":317,"target":57,"rel":318},"http:\u002F\u002Fwww.simplicite123.com\u002F",[59,60],[62,320],{},[17,322,19,323,325,326,328],{},[21,324],{},"\n続いて出版記念パーティの会場となる「テストキッチンH」へ。当代一のスターシェフのひとり、山田宏巳さんの１００席もあるオープンキッチンのイタリアン。大箱ゆえ、その日でも予約が取りやすく、5千円台からコースがあり、ライブ感もたっぷり。小箱高額時代へ、重鎮からの警鐘か？",[21,327],{},"\nなどと思ったりするけれど、とにかく楽しいレストランなのは間違いない。",[25,330,332],{"className":331},[28,29],[31,333],{"src":334,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002Fa05e3dab6ccb9fae2e6832e167ed6caa.jpg",[25,336,338],{"className":337},[28,29],[31,339],{"src":340,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F42297e6a3ad480db8cec92f44be85fca.jpg",[17,342,46,343,345,346,52,348],{},[21,344],{},"\n▶　店名　テストキッチンH",[21,347],{},[54,349,350],{"href":350,"target":57,"rel":351},"https:\u002F\u002Fwww.testkitchen-h.tokyo\u002F",[59,60],[62,353],{},[17,355,19,356,358],{},[21,357],{},"\n浜田山の井の頭線沿いに復活したメキシコ料理店「ハッピーゴーラッキー」。著名なグルメ評論家も絶賛するタコスは、味、ボリューム共に申し分ない。タコスソーメンという裏メニューもあるらしいので、早く再訪しなくては。",[25,360,362],{"className":361},[28,29],[31,363],{"src":364,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F9d70e2caab756b451e535b147b1ea628.jpg",[25,366,368],{"className":367},[28,29],[31,369],{"src":370,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F12\u002F82f4565996969d25fcfb0d64f38233cd.jpg",[17,372,46,373,375,376,52,378],{},[21,374],{},"\n▶　店名　HAPPY GO 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