四谷 北島シェフから戴きました。 いつもありがとうございます。 We had a matsutake mushroom of the first cargo of the year. from Yotsuya Kitajima Ｃhef. I’m so grateful for what you’ve done. Thank you very much. Ａrigato:) Restaurant Kitajimatei. Sanei cho 7 ＪH Ｃ Bl
Petit pain champignon. Haruyutaka& Whole wheat flour Hokkaido bread flour #homemade #kobayashi #toshiharu 【instagram】 @kobayashi.toshiharu1966 https://instagram.com/p/BA4qvzvCy-T/
Barrel Draft Sparkling Sake Would you like more ? KABUTO 205Grand Wing8-16-2 Nishishinjuku Shinjuku-ku.Ｔokyo Japan. ＴEL 03 6908 9651 #toshiharu #kobayashi #kabuto
Carefully baked Peking duck Add Homemade sweet bean sauce #homemade instagram】 @kobayashi.toshiharu1966 https://instagram.com/p/BA4qvzvCy-T/
KABUTO 205Grand Wing8-16-2 Nishishinjuku Shinjuku-ku.Ｔokyo Japan. ＴEL 03 6908 9651 #和カフェ #西新宿 #kabuto #パスタ #パンケーキ #nishisinjuku #party #歓送迎会
KABUTO 205Grand Wing8-16-2 Nishishinjuku Shinjuku-ku.Ｔokyo Japan. ＴEL 03 6908 9651 〒160-0023 東京都新宿区西新宿8-16-2 新宿グラウンドウィング205 TEL03-6908-9651 #和カフェ #西新宿 #kabuto #パスタ #パンケーキ #nishisinjuku #party #歓送迎会
Seasonal Strawberry tart. KABUTO 205Grand Wing8-16-2 Nishishinjuku Shinjuku-ku.Ｔokyo Japan. ＴEL 03 6908 9651 homemade<span>#toshiharu #kobayashi #和カフェ #西新宿 #kabuto #パスタ #パンケーキ #nishisinjuku #party #歓送迎会</span>
Ｈakushu highball, Hakushū (now part of Hokuto), in the Yamanashi Prefecture, Chūbu region, Japan. KABUTO 205Grand Wing8-16-2 Nishishinjuku Shinjuku-ku.Ｔokyo Japan. ＴEL 03 6908 9651
Ｈakushu highball, Hakushū (now part of Hokuto), in the Yamanashi Prefecture, Chūbu region, Japan. #和カフェ #西新宿 #kabuto #パスタ #パンケーキ #nishisinjuku #party #歓送迎会
Roasted agnell with picked herbs plenty in the garden. Potatoes to grilled. so good, #homemade #toshiharu #kobayashi #kabuto
#Pain de campagne. #caputo #homemade #toshiharu #kobayashi #kabuto KABUTO 205Grand Wing8-16-2 Nishishinjuku Shinjuku-ku.Ｔokyo Japan. ＴEL 03 6908 9651 〒160-0023 東京都新宿区西新宿8-16-2 新宿グラウンドウィング205 TEL03-6908-9651
Sea urchin shotgun, Sea urchin. Water shield. consomme. Lily roots of cream. caviar. It was created Toshiharu kobayashi .
Stinco di Maiale Piemonte's Along with the Season of white asparagus.
Burnt stone “CARTA FATA” It has entered into arroz negro. Grilled eel It was created Toshiharu kobayashi .
