[{"data":1,"prerenderedAt":412},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fohkiatsuo\u002F6710":3,"sidebar":258,"main-footer:\u002Fcolumn\u002Fohkiatsuo\u002F6710:column:ohkiatsuo::":319},{"id":4,"title":5,"body":6,"categories":240,"category":242,"columnist":241,"credit":243,"date":244,"description":33,"extension":245,"image":246,"items":243,"meta":247,"navigation":248,"path":249,"recommend":243,"relations":243,"seo":250,"showDate":251,"stem":252,"tags":253,"wpId":256,"writer":243,"__hash__":257},"posts\u002Fcolumn\u002Fohkiatsuo\u002F6710.md","【6月の食日記】",{"type":7,"value":8,"toc":237},"minimark",[9,16,20,23,37,43,49,52,54,57,63,65,67,70,76,82,88,90,92,95,101,107,113,115,117,120,128,130,132,135,141,147,149,151,154,160,162,168,174,180,182,184,187,193,199,201,203,206,212,218,220,222,225,231],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"〇月×日",[17,21,22],{},"神楽坂通り沿いにありながら、看板も無く、階段しかない古い雑居ビルの3階。「ジュウバー」は酒と料理を楽しむ中華料理店で、かの希須林の新形態。名物は食感と香りでうっとりする肉団子。豚肉と野菜にこだわり、ワンタン、春巻、スペアリブ、白菜と春雨のトロトロ煮等々、オーダーしないことが困難な逸品がズラリ。もちろん酒も、どんな趣向の客でも、つい頼みたくなるラインナップと工夫に溢れている。そして〆のカレーは、永遠に食べられそうな味。中華料理はどんどん新しい形態に広がっている気がする。",[24,25,29],"figure",{"className":26},[27,28],"wp-image","text-center",[30,31],"img",{"src":32,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw1.jpeg","","lazy",465,350,[24,38,40],{"className":39},[27,28],[30,41],{"src":42,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw2.jpeg",[24,44,46],{"className":45},[27,28],[30,47],{"src":48,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw3.jpeg",[50,51],"hr",{},[17,53,19],{},[17,55,56],{},"中華バルは流行っているのか。渋谷のラブホテル街にある「池湖」もすごい。アイアンシェフ・脇屋友詞さんのもとで10年修業をしたご主人が、ひとりで営む。なんともジューシーな特製焼き豚をはじめ、ていねいに作られた料理はしみじみ美味い。ひとりならハーフサイズも可というのもうれしい限りだ。",[24,58,60],{"className":59},[27,28],[30,61],{"src":62,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw4.jpeg",[50,64],{},[17,66,19],{},[17,68,69],{},"ミシュランがイタリア料理に厳しいのは有名だが、そんな中で星を維持し続けているのが目黒の「ラッセ」。元和食の料理人ながら、ピザに惹かれてイタリアに渡り、三ツ星店のスーシェフにまで上り詰めた異才・村山シェフの情熱は凄まじい。内装を一新し、日本の食材、特に魚にこだわった料理はまだまだ進化しそうだ。",[24,71,73],{"className":72},[27,28],[30,74],{"src":75,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw5.jpeg",[24,77,79],{"className":78},[27,28],[30,80],{"src":81,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw6.jpeg",[24,83,85],{"className":84},[27,28],[30,86],{"src":87,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw7.jpeg",[50,89],{},[17,91,19],{},[17,93,94],{},"ここ数年、東京では焼き鳥ブームが続いているが、その中でもトップクラスの人気を誇る品川「鳥しき」の分店がオープン。目黒川沿いの「鳥かど」は、本店同様すこぶる居心地がいい。高いホスピタリティと確かな味。コースの間に出てくる一品料理のクオリティも高く、客を飽きさせない。というわけで、こちらもすでに予約困難に。",[24,96,98],{"className":97},[27,28],[30,99],{"src":100,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw8.jpeg",[24,102,104],{"className":103},[27,28],[30,105],{"src":106,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw9.jpeg",[24,108,110],{"className":109},[27,28],[30,111],{"src":112,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw10.jpeg",[50,114],{},[17,116,19],{},[17,118,119],{},"勢いで鳥しきの池川さんが出ている「やきとりテクニック」を購入。名著「やきとりと日本人」の著者・土田美登世さんが編集だけにとても勉強になる。早速砂肝を買って、串に刺す。「ろく助のうま塩」を振って焼くと、当然ながら旨い。いかに今まで自分が適当にやっていたかを痛感。",[24,121,123],{"className":122},[27,28],[30,124],{"src":125,"alt":33,"loading":34,"width":126,"height":127},"\u002Fimg\u002F2017\u002F07\u002Fw11.jpeg",620,420,[50,129],{},[17,131,19],{},[17,133,134],{},"昨年末、神保町にオープンした「ジロトンド」はとても穏やかなイタリアン。麹町「ロッシ」で同僚だったサービスとシェフだけに、全てがスムーズに流れ、木を基調とした店内にはすがすがしい空気が流れている。素材を生かした丁寧な料理と、的確なワイン。若いカップルの最初のデートや、これからレストランを勉強したい人にはぴったりかもしれない。",[24,136,138],{"className":137},[27,28],[30,139],{"src":140,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw12.jpeg",[24,142,144],{"className":143},[27,28],[30,145],{"src":146,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw13.jpeg",[50,148],{},[17,150,19],{},[17,152,153],{},"”肉王子”こと田辺晋太郎君がプロデュースする渋谷・東急東横店の「肉グルメ博」は極めてレベルが高い。他のイベントと違い、とんでもない人気店や名店が続々出店。肉を愛する気持ちが通じ合うのだろうか。その中の一店「エレゾ」でリエットを購入。これがとんでもなく美味い！　鹿肉、牛肉と香味野菜をペースト状にしたものだが、一瞬で家族の胃袋に消えていった。オンラインでも購入可だ。",[24,155,157],{"className":156},[27,28],[30,158],{"src":159,"alt":33,"loading":34,"width":126,"height":127},"\u002Fimg\u002F2017\u002F07\u002Fw14.jpeg",[50,161],{},[17,163,19,164,167],{},[165,166],"br",{},"\n最近、浅草界隈に新しいビストロやワインバーが登場し、盛り上がっているのはご存じだろうか。こちら「ペタング」は、その中でも注目の一軒。シェフがひとりで営むカウンターのみのお店で、そのシェフは「グレープガンボ」「FUJIMARU」の料理長を歴任した山田武志氏。「ウフマヨ」「チューリップカラアゲ」「カリカリトリッパとトマトのサラダ」「ハンバーグ」などなど、直接的に食欲に訴えかけるメニューが並ぶ。さらにロットチェントで一躍有名になった、浅草開化楼のパスタフレスカまで！　マルディグラの和知シェフに紹介してもらったという、近所の鳥屋さんから仕入れたレバーのムースは、うっとりしたいなら必食。",[24,169,171],{"className":170},[27,28],[30,172],{"src":173,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002Fw15.jpeg",[24,175,177],{"className":176},[27,28]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