Restaurante Acuario Ueno Nautilus

This casual course menu is recommended for everyday use. The menu is reasonably priced, but the contents are substantial. For appetizers, we offer an amuse of the world's three most prized delicacies: foie gras, truffles, and caviar, and for soup, a consommé soup made with premium ingredients such as lobster and truffles. All of the dishes are exquisite, including lasagnerette made with homemade Wagyu beef and confit using Tsukuba Akane chicken from Ibaraki Prefecture. ［The first course] Foie Gras, Truffle, and Caviar Amuse: A sumptuous amuse using the world's three most exquisite delicacies [second course] Lobster and Black Truffle Consommé: An aromatic soup of French lobster consommé with shaved truffles [third course] Crystal Bagna Cauda with Gastrobak: A reduced-pressure, low-temperature cooking process that produces a translucent, crispy, and clear flavor. The low-temperature cooking gives the dish a translucent and crispy texture, and the special crab sauce has a rich flavor [4th course] Wagyu beef meat sauce lasagnerette: homemade meat sauce made from Wagyu beef and six kinds of Japanese vegetables simmered for over eight hours [5th course] Atlantic salmon pie crust: oily Atlantic salmon served with a classic white wine sauce [5th course] Pie wrapped Atlantic salmon pie crust: a classic white wine sauce served with a rich and oily Atlantic salmon crust. Serving No. 6] Tsukuba Akane Chicken Confit with French Mustard Sauce: Branded chicken confit for more than 6 hours, the fibers of the chicken are so tender that you can almost feel it:

This 8-course menu is all about premium quality. In addition to dishes using the finest ingredients such as lobster cream bisque and cream risotto with truffles, we have prepared for the main course a moist steak of Miyazaki black beef cooked at low temperature. This is a great choice for casual as well as formal occasions. ［The first course] Foie Gras, Truffle, and Caviar Amuse: A sumptuous amuse made with the world's three most exquisite delicacies [second course] Lobster Cream Bisque: A creamy soup with the delicious flavor of lobster head and seafood [third course] Crystal Bagna Cauda with Gastrobak: A half-crystal bagna cauda cooked at a low temperature under reduced pressure to create a semi-clear, crispy texture. The special crab sauce has a rich flavor. The rich sweetness and flavor of the meat can be felt with the addition of untoni, truffles and cheese [5th course] Foie Gras and Truffle Cream Risotto: A classic dish combining our signature cream sauce and premium ingredients [6th course] Baked Ezo Abalone and Spinach Pie: The crispy texture of the pie and the delicious and crunchy taste of the abalone will spread in your mouth. [Service] Shaved ice of an angel: Fluffy shaved ice made from whole fruits [Seventh course] Low-temperature cooked steak of Japanese black beef from Miyazaki Prefecture: A dish cooked at a low temperature and quickly grilled on the surface. Three Hour Plan: +3,500 yen

This is a traditional course menu featuring an abundance of our finest dishes. Our chefs have sublimated abalone, lobster, Japanese black beef, foie gras, truffles, caviar, and other premium ingredients into a supreme dish. A total of 9 dishes from appetizers to desserts will surely satisfy you. This course is especially recommended for those who wish to spend an important time together, such as for anniversary celebrations or important business entertainment. ［The first course] Foie Gras, Truffle, and Caviar Amuse: A sumptuous amuse using the world's three most exquisite delicacies [second course] Cream Bisque of Japanese Lobster: A bisque using a lavish amount of lobster from Iseshima with concentrated flavor [third course] Crystal Bagna Cauda with Gastrobak: A translucent and crispy bagna cauda cooked at a low temperature under reduced pressure. The special crab sauce is rich in flavor. The rich sweetness and flavor of the meat can be felt. [5th course] Top-quality Lobster Blue and Hokkaido Scallop consommé: Lobster, scallops and caviar in a consommé jus, a vivid and exquisite combination that concentrates the flavor [6th course] Home-smoked bacon and black truffle tayarin: A good taste of texture using only egg yolk. The rich taste of homemade smoked bacon and truffles on the textured pasta using only egg yolk [Seventh course] Baked abalone - jade eyes - and foie gras pie: The rich taste of abalone called "jade eyes" and foie gras in a crispy pie [★Service★] Granite for your palate - shaved ice of angel: Fruit and shaved ice of angel. The whole thing is shaved into fluffy angel ice [Plate 8] Charentais duck confit from the Bourgault family of France: Duck guaranteed to be of the finest quality.

We have prepared a commemorative course to celebrate the opening of Nautilus. A sumptuous and highly recommended lineup befitting the opening celebration is featured. For appetizers, we offer an amuse of the world's three most prized delicacies: foie gras, truffles, and caviar, and for soup, a consommé soup made with premium ingredients such as lobster and truffles. We serve all our dishes with the utmost care, including lasagnerette made from our own Wagyu beef and confit made from Tsukuba Akane chicken from Ibaraki Prefecture. ［The first course] Foie Gras, Truffle, and Caviar Amuse: A sumptuous amuse using three of the world's greatest delicacies [second course] Lobster and Black Truffle Consommé: A fragrant soup of French lobster consommé with shaved truffles [third course] Crystal Gastrobak Bagna Cauda: A clear, translucent, and crispy bagna cauda cooked at a low temperature under reduced pressure. The low-temperature cooking gives the dish a translucent and crispy texture, and the special crab sauce has a rich flavor [4th course] Wagyu beef meat sauce lasagnerette: homemade meat sauce made by simmering Wagyu beef and six kinds of Japanese vegetables for over eight hours [5th course] Atlantic salmon pie crust: oily Atlantic salmon served with a classic white wine sauce [5th course] Pie wrapped Atlantic salmon pie crust: a classic white wine sauce with a rich, oily Atlantic salmon crust. Serving No. 6] Tsukuba Akane Chicken Confit with French Mustard Sauce: Branded chicken confit for more than 6 hours, the fibers of the chicken are so tender that you can almost feel it: Princess Tea Stand : Dessert & after-dinner drink menu with 3-tier tea stand (50 items) Beer ■Suntory The Malts Sparkling Wine ■Señorio de Maleste Brut Red Wine ■Hidden Pearl Shiraz ■Gentimont Rouge Grenache / Carignan ■Del Sur Cabernet Sauvignon White Wine ■Quinta Las Cabras Chardonnay ■Lares Vineyards Macabeo ■Miramonte Sauvignon Blanc/Semillon Japanese Sake ■Hakutsuru Kuradashi Shiboritate Shochu ■Authentic Shochu Osumi [sweet potato] ■Authentic Shochu Osumi [barley] Fruit Sake ■Kotsukoso Shochu Lemon Sour ■Nanko Plum Sake from Kishu ■Tsugaru Apple Sake from Aomori ■Mango Sake from Okinawa ■Fruit Sake Yuzuremon Honey ■Fruit Sake Lychee Whiskey ■Suntory Whiskey Kakubin ■Bourbon Whiskey Jim Beam Western Sake ■Japanese Craft Gin Midori -SUI- ■Pinnacle Vodka ■Tequila Sauza Silver Cocktails ■Cassis Orange ■Cassis Oolong ■Kalua Milk ■Peach Oolong ■Fuzzy Navel ■Malibu Coke ■Malibu Orange ■Malibu Milk ■Kheer ■Mimosa ■Chandigaf ■Mojito ■Gin Tonic ■Moscomul ■Screwdriver ■Saltidog Peach Fizz soft drinks ■Suntory All Free ■Coca-Cola ■Canada Dry Ginger Ale ■Orange juice ■Grapefruit juice ■Carpis water ■Carpis soda ■Homemade roasted tea leaf oolong tea ■Homemade water-drawn green tea

Nautilus is proud to announce the birth of its anniversary course, which is based on the concept of "cherishing the precious time you spend on your anniversary". The chef's signature state-of-the-art cooking method incorporates low-temperature cooking, and of course, premium ingredients such as Tsukuba Akane Chicken and truffles are incorporated into the details of the menu. At the end of the meal, you will receive a flower photo box and a rose-style bear doll (pink or white) as a gift♪♪ ［The first course] Foie Gras, Truffle, and Caviar Amuse: A sumptuous amuse using the world's three most exquisite delicacies [second course] Lobster and Black Truffle Consommé: An aromatic soup of French lobster consommé with shaved truffles [third course] Crystal Gastrobak Bagna Cauda: A delicious, translucent and crispy bagna cauda made with reduced pressure and cooked at a low temperature. The low-temperature cooking gives the dish a translucent and crispy texture, and the special crab sauce has a rich flavor [4th course] Wagyu beef meat sauce lasagnerette: homemade meat sauce made from Wagyu beef and six kinds of Japanese vegetables simmered for over eight hours [5th course] Atlantic salmon pie crust: oily Atlantic salmon served with a classic white wine sauce [5th course] Pie wrapped Atlantic salmon pie crust: a classic white wine sauce served with oily Atlantic salmon [4th course] Pie wrapped Atlantic salmon crust: a classic white wine sauce served with oily Atlantic salmon crust [4th course Serving No. 6] Tsukuba Akane Chicken Confit with French Mustard Sauce: Branded chicken confit for more than 6 hours, the fibers of the chicken are so tender that you can almost feel it:

We have prepared a special birthday course with a size 4.5 whole cake supervised by Roppongi ALMOND, a traditional taste created in 1946 that will surely satisfy you as you enjoy an authentic sweet treat that everyone will recognize. For appetizers, we offer an amuse of the world's three most prized delicacies: foie gras, truffles, and caviar, and for soup, a consommé soup made with premium ingredients such as lobster and truffles. All of the dishes are exquisite, including lasagnerette made with homemade Wagyu beef and confit using Tsukuba Akane chicken from Ibaraki Prefecture. ［The first course] Foie Gras, Truffle, and Caviar Amuse: A sumptuous amuse using the world's three most exquisite delicacies [second course] Lobster and Black Truffle Consommé: An aromatic soup of French lobster consommé with shaved truffles [third course] Crystal Bagna Cauda with Gastrobak: A reduced-pressure, low-temperature cooking process that produces a translucent, crispy, and clear flavor. The low-temperature cooking gives the dish a translucent and crispy texture, and the special crab sauce has a rich flavor [4th course] Wagyu beef meat sauce lasagnerette: homemade meat sauce made from Wagyu beef and six kinds of Japanese vegetables simmered for over eight hours [5th course] Atlantic salmon pie crust: oily Atlantic salmon served with a classic white wine sauce [5th course] Pie wrapped Atlantic salmon pie crust: a classic white wine sauce with a rich, oily Atlantic salmon crust. Service ★] Shaved ice of an angel: Fluffy shaved ice made from whole fruits [Plate 6] Confit of Tsukuba Akane chicken with French mustard sauce: Branded chicken confit for more than 6 hours, tender and fiber-unwinding [Plate 7] Dessert: Roppongi

We have prepared a special birthday course with a size 4.5 whole cake supervised by Roppongi ALMOND, a traditional sweet that has been enjoyed since 1946 and is recognized by all as an authentic treat. In addition to dishes using the finest ingredients, such as lobster cream bisque and cream risotto with truffles, we have prepared a main course of low-temperature cooked steak of Japanese black beef from Miyazaki Prefecture. This is a great choice for casual as well as formal occasions. ［The first course] Foie Gras, Truffle, and Caviar Amuse: A sumptuous amuse using the world's three most exquisite delicacies [second course] Lobster Cream Bisque: A creamy soup with the delicious flavor of lobster head and seafood [third course] Crystal Gastrobak Bagna Cauda: A half-crystal bagna cauda cooked at a reduced-pressure, low-temperature cooking method. The special crab sauce has a rich flavor. The rich sweetness and flavor of the meat can be felt with the addition of untoni, truffles and cheese [5th course] Foie Gras and Truffle Cream Risotto: A classic dish combining our signature cream sauce and premium ingredients [6th course] Baked Ezo Abalone and Spinach Pie: The crispy texture of the pie and the delicious and crunchy taste of the abalone will spread in your mouth. [Service] Shaved ice of an angel: Fluffy shaved ice made from whole fruits [Seventh course] Low-temperature cooked steak of Japanese black beef from Miyazaki Prefecture: A dish cooked at a low temperature and quickly grilled on the surface. Dessert: Celebration whole cake supervised by ALMOND in Roppongi: A whole cake of size 4.5 supervised by ALMOND & after-dinner drink included.

We have prepared a special birthday course with a size 4.5 whole cake supervised by Roppongi ALMOND, which will surely satisfy your taste buds with the traditional taste of sweets created in 1946. Our chefs have sublimated abalone, lobster, Japanese black beef, foie gras, truffles, caviar, and other premium ingredients into a sublime dish. A total of 9 dishes from appetizers to desserts will surely satisfy you. This course is especially recommended for those who wish to spend an important time together, such as for anniversary celebrations or important business entertainment. ［The first course] Foie Gras, Truffle, and Caviar Amuse: A sumptuous amuse using the world's three most exquisite delicacies [second course] Cream Bisque of Japanese Lobster: A bisque using a lavish amount of lobster from Iseshima with concentrated flavor [third course] Crystal Bagna Cauda with Gastrobak: A translucent and crispy bagna cauda cooked at a low temperature under reduced pressure. The special crab sauce is rich in flavor. The rich sweetness and flavor of the meat can be felt. [5th course] Top-quality Lobster Blue and Hokkaido Scallops in Consomme Jus: Lobster, scallops and caviar in a consomme jus, a vivid and exquisite combination that concentrates the flavor [6th course] Home-smoked bacon and black truffle tayarin: A good taste of egg yolk only. The rich taste of homemade smoked bacon and truffles on the textured pasta using only egg yolk [Seventh course] Baked abalone - jade eyes - and foie gras pie: The rich taste of abalone called "jade eyes" and foie gras in a crispy pie [★Service★] Granite for your palate - shaved ice of angel: Fruit and shaved ice of angel. The whole thing is shaved into fluffy angel ice [Plate 8] Charentais duck confit from the Bourgault family of France: Duck guaranteed to be of the finest quality.

Nautilus offers an all-you-can-drink package plan for customers who order dishes a la carte. We have Suntory The Maltz on draft beer, as well as a wide selection of brand name wines. Please enjoy the combination of various alcoholic beverages along with our signature food lineup. Beer ■Suntory The Malts Sparkling Wine ■Señorio de Maleste Brut Red Wine ■Hidden Pearl Shiraz ■Gentimon Rouge Grenache/Carignan ■Del Sur Cabernet Sauvignon White Wine ■Quinta Las Cabras Chardonnay Lares Vineyards Macabeo ■Miramonte Sauvignon Blanc/Semillon Japanese Sake ■Hakutsuru Kuradashi Shiboritate Shochu ■Authentic Shochu Osumi (Sweet Potato) ■Authentic Shochu Osumi (Barley) Fruit Sour ■Kotsukosoba Lemon Sour ■Nanko Plum Wine from Kishu ■Tsugaru Apple Wine from Aomori ■Mango Wine from Okinawa ■Fruit Wine Yuzuremon ■Honey ■Fruit Sake Lychee Whiskey ■Suntory Whiskey Kakubin ■Bourbon Whiskey Jim Beam Western Sake ■Japanese Craft Gin Midi-SUI ■Pinnacle Vodka ■Tequila Sauza Silver Cocktail ■Cassis Orange ■Cassis Oolong ■Karu Amilk ■Peach Oolong ■Fuzzy Navel ■Malibu Coke ■Malibu Orange ■Malibu Milk ■Kheer ■Mimosa ■Shandy Gaff ■Mojito ■Gin Tonic ■Moscomul ■Screwdriver ■Saltidog ■Peach Fizz Soft Drink ■Suntory All Free ■Coca-Cola ■Canada Dry Ginger Ale ■Orange juice ■Grapefruit juice ■Carpis water ■Carpis soda ■Homemade roasted tea leaf oolong tea ■Homemade water-drawn green tea

Nautilus offers an all-you-can-drink package plan for customers who order dishes a la carte. We have Suntory The Maltz on draft beer, as well as a wide selection of brand name wines. Please enjoy the combination of various alcoholic beverages along with our signature food lineup. Beer ■Suntory The Malts Sparkling Wine ■Señorio de Maleste Brut Red Wine ■Hidden Pearl Shiraz ■Gentimon Rouge Grenache/Carignan ■Del Sur Cabernet Sauvignon White Wine ■Quinta Las Cabras Chardonnay Lares Vineyards Macabeo ■Miramonte Sauvignon Blanc/Semillon Japanese Sake ■Hakutsuru Kuradashi Shiboritate Shochu ■Authentic Shochu Osumi (Sweet Potato) ■Authentic Shochu Osumi (Barley) Fruit Sour ■Kotsukosoba Lemon Sour ■Nanko Plum Wine from Kishu ■Tsugaru Apple Wine from Aomori ■Mango Wine from Okinawa ■Fruit Wine Yuzuremon ■Honey ■Fruit Sake Lychee Whiskey ■Suntory Whiskey Kakubin ■Bourbon Whiskey Jim Beam Western Sake ■Japanese Craft Gin Midi-SUI ■Pinnacle Vodka ■Tequila Sauza Silver Cocktail ■Cassis Orange ■Cassis Oolong ■Karu Amilk ■Peach Oolong ■Fuzzy Navel ■Malibu Coke ■Malibu Orange ■Malibu Milk ■Kheer ■Mimosa ■Shandy Gaff ■Mojito ■Gin Tonic ■Moscomul ■Screwdriver ■Saltidog ■Peach Fizz Soft Drink ■Suntory All Free ■Coca-Cola ■Canada Dry Ginger Ale ■Orange juice ■Grapefruit juice ■Carpis water ■Carpis soda ■Homemade roasted tea leaf oolong tea ■Homemade water-drawn green tea

Ueno Aquarium Restaurant Nautilus, a submarine aquarium space designed by a famous designer, offers a lovely mini-after-tanoon tea plan in a jewelry box. This casual plan includes a jewelry box filled with truffles, caviar, and other delicacies, as well as macarons, canelés, and six other jewel-like sweets, and nine varieties of Mighty Leaf tea. Food: Mini burger with thick-cut beef tongue confit, organic vegetable and black truffle quiche, potato salad with ochetra caviar and smoked salmon, grissini roll with hamon serrano ■Sweets: Maritotzzo with seasonal fruit and melon bread, pumpkin and coconut tart, seasonal macarons, seasonal colorful chocolate Macarons, Seasonal Chocolates, Stone Chocolates, Canulés de Bordeaux ■Drinks <Mighty Leaf Tea selections> - Organic Darjeeling Estate, Organic Earl Grey, Organic Spring Jasmine, White Orchard, Organic African Nectar, Chamomile Citrus Nectar, Chamomile Citrus Nectar, Chamomile Citrus Nectar, Chamomile Citrus Nectar, Organic African Citrus Nectar Organic African Nectar, Chamomile Citrus, Wild Berry Hibiscus, Organic Mint Meringue, Ginger Twist <Please note the following notes for the Mini Afternoon Tea Plan> *Seating is for 2 hours. This plan is available only on weekdays. Tea is served with 1 pod, not all-you-can-drink. Additional order of tea or latte with latte art will be available for 300 yen. Please call us if you would like to specify the color of your jewelry box (pink, purple, blue, or mint green). The food and menu shown in the photos are examples only. The menu is subject to change depending on the season and availability.

From "Ueno Aquarium Restaurant Nautilus," a space surrounded by a large aquarium, comes the visually gorgeous Cinderella Afternoon Tea Plan! This prix fixe lunch includes a toast drink, pasta and choice of after-dinner drink. And the gorgeous Cinderella Afternoon Tea. The tea set is sure to be a picture-perfect surprise on your special day, and can be personalized with a message!