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A night of "You've got a friend". Great dinner course by @jeromewaag at beard. With @kazukovalentine @jodyasanostudio
A night of "You've got a friend". Great dinner course by @jeromewaag at beard. With @kazukovalentine @jodyasanostudio
こんばんは!
今年も浅草 三社祭に参加してきました!
お祭りは最高ですね!

さて、BEARDは今週5/24(水)〜27(土)も営業致します!
まだ水〜金曜と若干席に空きがありますので、ご興味ある方は是非ご連絡下さい!
hp: http://b-e-a-r-d.comからご予約頂くか、または 03-5496-0567 or beard.restaurant@gmail.com までご連絡ください!
今週は横内さんから茨城産バルバリー鴨🦆が届き、小梅チャツネ🍑と合わせますよ!
長崎五島列島は林さんからイサキも!🐟
お野菜も神奈川綾瀬の今井農園さん、横須賀SHO farmさん、茨城霜田ファームさん、長野佐久の長谷川さんから届きます!🍆🥒🥕
ご都合宜しければ是非よろしくお願いしますm(_ _)m

Hi!
BEARD will open this week from May24(wed) to 27(sat) dinner for a course menu!
We still have a few seatings available on Wed, Thu & Fri, so please contact us through 
hp: http://b-e-a-r-d.com, +81-3-5496-0567 or beard.restaurant@gmail.com.

We are recieving beautiful ducks from Ibaragi, serving with ume plum chutney 🦆🍑, amazing grunt from Nagasaki🐟, vegetable from Kanagawa, Ibaragi and Nagano🍆🥒🥕 Please come and taste the Japanese Landscape!
こんばんは! 今年も浅草 三社祭に参加してきました! お祭りは最高ですね! さて、BEARDは今週5/24(水)〜27(土)も営業致します! まだ水〜金曜と若干席に空きがありますので、ご興味ある方は是非ご連絡下さい! hp: http://b-e-a-r-d.comからご予約頂くか、または 03-5496-0567 or beard.restaurant@gmail.com までご連絡ください! 今週は横内さんから茨城産バルバリー鴨🦆が届き、小梅チャツネ🍑と合わせますよ! 長崎五島列島は林さんからイサキも!🐟 お野菜も神奈川綾瀬の今井農園さん、横須賀SHO farmさん、茨城霜田ファームさん、長野佐久の長谷川さんから届きます!🍆🥒🥕 ご都合宜しければ是非よろしくお願いしますm(_ _)m Hi! BEARD will open this week from May24(wed) to 27(sat) dinner for a course menu! We still have a few seatings available on Wed, Thu & Fri, so please contact us through hp: http://b-e-a-r-d.com, +81-3-5496-0567 or beard.restaurant@gmail.com. We are recieving beautiful ducks from Ibaragi, serving with ume plum chutney 🦆🍑, amazing grunt from Nagasaki🐟, vegetable from Kanagawa, Ibaragi and Nagano🍆🥒🥕 Please come and taste the Japanese Landscape!
be friends forever....♡thank you🤘

#funnight #suebirthday#mybirthday
素晴らしいdinner🍽早めの記念日ディナー。
#beard#chezpanisse#ご近所ディナー#目黒#tokyo#japan#dinner#7thanniversary #7th
Veal and pork, roasted then given a sizzle over coals ✨✨ With beans, bamboo and garlic chive 👉👉 Sea bass & slaw ✨✨This spot is intimate, it feels like sitting at your friends kitchen bench ✨✨ And it scored number 1 on the Monocle ( anti ) 50 best restaurants, it is great ingredients cooked well, probably less exciting food than I anticipated and I'm only saying because it has being given a title and now I'm forced to compare this spot against my local haunts that have me constantly returning because I love their food so much #tokyo #japan #food
Veal and pork, roasted then given a sizzle over coals ✨✨ With beans, bamboo and garlic chive 👉👉 Sea bass & slaw ✨✨This spot is intimate, it feels like sitting at your friends kitchen bench ✨✨ And it scored number 1 on the Monocle ( anti ) 50 best restaurants, it is great ingredients cooked well, probably less exciting food than I anticipated and I'm only saying because it has being given a title and now I'm forced to compare this spot against my local haunts that have me constantly returning because I love their food so much #tokyo  #japan  #food 
If you don't bring it, BOURGOGNE with you ✨✨ Sharpish natural wine, work because he acidity is balanced by good flavour and freshness ✨✨ And chicken scissors on the label would suggest you should drink this with chicken #DAMNSTRAIGHT #TOKYO #JAPAN
If you don't bring it, BOURGOGNE with you ✨✨ Sharpish natural wine, work because he acidity is balanced by good flavour and freshness ✨✨ And chicken scissors on the label would suggest you should drink this with chicken #DAMNSTRAIGHT  #TOKYO  #JAPAN 
Squash flower tempura ✨✨ My apologies for the Tokyo photo dump 💩 Just eating at so many amazing places, I won't be posting photos in a month of my trip, they are all coming INSTA ✨✨BEARD  is all about good local produce, keeping it real Mofo's ✨✨ French chef, cooking simply in a room for 10 . I'm amazed there are so many tiny resto's here✨ This crunchy number was a great start ✨✨Five courses, no changes and a few wines, BOOM , simples #tempura #tokyo #vegetarian
Squash flower tempura ✨✨ My apologies for the Tokyo photo dump 💩 Just eating at so many amazing places, I won't be posting photos in a month of my trip, they are all coming INSTA ✨✨BEARD is all about good local produce, keeping it real Mofo's ✨✨ French chef, cooking simply in a room for 10 . I'm amazed there are so many tiny resto's here✨ This crunchy number was a great start ✨✨Five courses, no changes and a few wines, BOOM , simples #tempura  #tokyo  #vegetarian 
Good morning!
We are open for dinner tonight May 18th (thu) and still have some seats available!
Please contact us through http://b-e-a-r-d.com , 03-5496-0567 or beard.restaurant@gmail.com
We've got beautiful sea bass & lots of vegetable!

おはようございます!
BEARDはまだ本日木曜は席に空きがありますので、ご興味ある方は是非ご連絡下さい!
hp: http://b-e-a-r-d.comからご予約頂くか、または 03-5496-0567 or beard.restaurant@gmail.com までご連絡ください!
長崎五島列島のヒラスズキが美味しすぎるので、是非皆さんに食べて頂きたいです!
ご都合宜しければ是非よろしくお願いしますm(_ _)m
Good morning! We are open for dinner tonight May 18th (thu) and still have some seats available! Please contact us through http://b-e-a-r-d.com , 03-5496-0567 or beard.restaurant@gmail.com We've got beautiful sea bass & lots of vegetable! おはようございます! BEARDはまだ本日木曜は席に空きがありますので、ご興味ある方は是非ご連絡下さい! hp: http://b-e-a-r-d.comからご予約頂くか、または 03-5496-0567 or beard.restaurant@gmail.com までご連絡ください! 長崎五島列島のヒラスズキが美味しすぎるので、是非皆さんに食べて頂きたいです! ご都合宜しければ是非よろしくお願いしますm(_ _)m
これから小豆島に旅立つ、スタッフであり、友人との最後の晩餐。偶然にも、小豆島の真砂さんの素麺、中でもふしの部分を使って活かしたスープ。新しい場所で新しい暮らしをつくっていく彼の勇気と、家族への愛を応援していく。がんばれー!
これから小豆島に旅立つ、スタッフであり、友人との最後の晩餐。偶然にも、小豆島の真砂さんの素麺、中でもふしの部分を使って活かしたスープ。新しい場所で新しい暮らしをつくっていく彼の勇気と、家族への愛を応援していく。がんばれー!
こんにちは!
BEARDは今週5/17(水)〜20(土)も営業しています!
まだ、本日水〜金曜と若干席に空きがありますので、ご興味ある方は是非ご連絡下さい!
hp: http://b-e-a-r-d.comからご予約頂くか、または 03-5496-0567 or beard.restaurant@gmail.com までご連絡ください!
今週は長崎五島列島からヒラスズキが届きました!
色々美味しいお野菜も鹿児島、神奈川、群馬から届いています!
ご都合宜しければ是非よろしくお願いしますm(_ _)m
こんにちは! BEARDは今週5/17(水)〜20(土)も営業しています! まだ、本日水〜金曜と若干席に空きがありますので、ご興味ある方は是非ご連絡下さい! hp: http://b-e-a-r-d.comからご予約頂くか、または 03-5496-0567 or beard.restaurant@gmail.com までご連絡ください! 今週は長崎五島列島からヒラスズキが届きました! 色々美味しいお野菜も鹿児島、神奈川、群馬から届いています! ご都合宜しければ是非よろしくお願いしますm(_ _)m
#whatsmarkeating Day 134 : Salted Cod ravioli...part of a lovey course we had at Beard, a hidden gem of a restaurant 30 seconds from our place.  LOVE.  #ravioli #bacalao #sogood #cantwaittogoback