Autumn School on Chemoinformatics in Tokyo, 2011

Dinner in Japanese restaurant Akasaka Kinryu

15 November 2011, website (mostly in Japanese)

The Akasaka Kinryu restuarant has a tradition of 80 years. It is located near subway station Akasaka-mitsuke in Tokyo.

The very delicious dinner with ten courses

(information by restaurant)

(1) Sakizuke (appetizer): An angler´s liver tofu with ponzu sauce
(2) Yosemori (assorted appetizer): Yam potato sushi stuffed with crab meat. Herring roe with sea tangle marinated in Kyoto miso. Grilled oyster mushroom with cheese. Simmered white spiral shell. Mixed sliced turnip, smoked salmon, broccoli and field caviar on top with egg yolk dressing.
(3) Owan (soup): Chunky soup of seasonal mushrooms, white fish meat, ginkgo nuts, etc, in unique kettle.
(4) Tsukuri (sashimi, chef's choice): Thinly sliced flounder and prawne.
(5) Yaki mono (grilled plate): Grilled filet of tilefish with chestnut sauce on top.
(6) Nimono (simmered plate): Simmered fried tofu ball with shrip and turnip and Kyoto taro with sesame sauce over.
(7) Nikuryouri (meat dish): Grilled Japanese beef with side of vegetables of the season.
(8) Shokuji (meal): Chilled Japanese noodles from Akita prefecture.
(9) Desert: Assorted fruits.
(10) Homemade sweets: Sweetened hot red bean paste with mochi.

Version 111130, Kurt Varmuza, Vienna, Austria (C)