{
  "type": "book",
  "site": {
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    "language": "en-US",
    "url": "https://www.bookquiver.com"
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  "formats": "Every page has two versions with the same data: JSON (the page address + .json) and markdown (the page address + .md). Append .json or .md to any `url` in this document.",
  "title": "幻の料亭「百川」ものがたり―絢爛の江戸料理―",
  "subtitle": null,
  "slug": "maboroshi-no-ryotei-momokawa-monogatari-kenran-no-edo-ryori",
  "url": "https://www.bookquiver.com/takeo-koizumi/ja/maboroshi-no-ryotei-momokawa-monogatari-kenran-no-edo-ryori",
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  "markdown": "https://www.bookquiver.com/takeo-koizumi/ja/maboroshi-no-ryotei-momokawa-monogatari-kenran-no-edo-ryori.md",
  "authors": [
    {
      "name": "小泉武夫",
      "slug": "takeo-koizumi",
      "url": "https://www.bookquiver.com/takeo-koizumi"
    }
  ],
  "language": "ja_JP",
  "original_title": null,
  "original_language": null,
  "first_published": "2019-05-29",
  "genres": [
    {
      "code": "NH",
      "heading": "History"
    }
  ],
  "series": [],
  "cover": "https://quivercdn.com/covers/shinchosha/takeo-koizumi/title_978-41-0125-947-5-d8428663.webp?v=2026-10-26%2003%3A53%3A25",
  "description": "旬の鱸（すずき）や真鯛は煎酒で食すのが粋。夏は砕いた氷を入れた霰酒（あられざけ）を嗜む。採れたての松茸は丸ごと焼いて、昆布の味噌漬けを土産に。化政文化が花開いた頃、贅を尽くした料理と風流なもてなしで頭角を現し、文人墨客にも愛された日本橋の料亭「百川」。幕末には黒船一行を迎える饗宴を任された名店の運命とは。古今東西の食に通じた著者が解き明かす、江戸料理の真髄！ 『幻の料亭・日本橋「百川」』改題。",
  "editions": [
    {
      "title": "幻の料亭「百川」ものがたり―絢爛の江戸料理―",
      "subtitle": null,
      "url": "https://www.bookquiver.com/takeo-koizumi/ja/maboroshi-no-ryotei-momokawa-monogatari-kenran-no-edo-ryori/9784101259475",
      "publisher": "新潮社",
      "translators": [],
      "medium": "paper",
      "duration_seconds": null,
      "narrators": [],
      "isbn": "978-41-0125-947-5",
      "pages": 244,
      "published": "2019-05-29",
      "language": "ja_JP",
      "cover": "https://quivercdn.com/covers/shinchosha/takeo-koizumi/title_978-41-0125-947-5-d8428663.webp?v=2026-10-26%2003%3A53%3A25"
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  "characters": [],
  "chapters": []
}