Ueno Aquarium Restaurant Nautilus

An assortment of homemade smoked bacon, duck, sausage, and cheese. It is characterized by its smoky aroma and concentrated umami, offering a rich flavor. Perfect as an accompaniment to whiskey or cocktails.

A dish of roasted nuts and macadamia nuts coated with salt infused with the aroma of luxurious truffles. You can enjoy the nutty aroma and the rich fragrance of truffles. Recommended as a light snack with drinks.

A luxurious dish of freshly fried french fries sprinkled with fragrant truffles. The crispy potatoes and truffle aroma match perfectly. Enjoy them by picking them up with your fingers.

An Italian salad using fresh mini tomatoes and heart-shaped mozzarella cheese. It has a refreshing taste with a balance of tomato acidity and cheese creaminess. Recommended as an appetizer.

This is a terrine made by processing high-grade French foie gras (goose liver) into a paste and solidifying it. It is characterized by its rich, smooth texture and deep flavor. Enjoy it on bread or crackers.

One of the world's three great delicacies, caviar, served in a classic style. It is characterized by the popping texture and saltiness of the cured fish roe. Enjoy a luxurious moment with champagne or white wine.

A vegetable dish where the broth is infused into the vegetables using a reduced-pressure cooker (Gastrovac). The vegetables become translucent, allowing you to enjoy their unique texture and concentrated umami. Serve with a warm anchovy sauce (Bagna Cauda sauce).

A salad combining soft, sweet French white asparagus with salty cured ham. It has an elegant flavor that brings out the natural taste of the ingredients. It pairs exceptionally well with wine.

Roast beef made by slowly cooking wagyu beef at low temperature. The meat's umami is locked in, resulting in a very tender and juicy texture. Enjoy the umami of the meat with the sauce.

A marinated dish using fresh fish and scallops that are in season. It is dressed with a tangy dressing, allowing you to enjoy a refreshing taste and the sweetness of the seafood. Please enjoy as a cold appetizer.

A salad using "Tsukuba Akane Chicken," a brand chicken from Ibaraki Prefecture, and fresh berry leaves. You can enjoy the umami of the chicken and the fresh texture of the vegetables. It is a visually vibrant and healthy dish.

A seafood-style potato salad made with smooth potato salad combined with salmon and ikura. The popping texture of ikura and the saltiness of salmon pair well with the mellow potato.

A warm French-style dish of white fish, spinach, sea urchin, and scallops, simmered together. The seafood broth and creamy sauce combine for a rich and gentle flavor.

A luxurious dish called "Uniku," made by lightly searing high-quality wagyu beef and wrapping it with fresh sea urchin. The sweetness of the beef fat and the rich flavor of the sea urchin melt together in your mouth. Please enjoy in one bite.

A luxurious appetizer of soft-boiled scrambled eggs topped with caviar and truffles. The gentle flavor of the eggs is accented by the saltiness and aroma of the luxurious ingredients.

A dish of fresh Sanriku oysters simmered in olive oil with garlic. The oyster's umami dissolves into the oil, creating a rich flavor. Enjoy by dipping baguette into the oil.

A rich fondue made with warm melted cheese sauce and fresh sea urchin. Seasonal vegetables are dipped into this sauce. The richness of the sea urchin and the saltiness of the cheese are exquisite.

A carbonara-style dish using wagyu beef and truffles. You can enjoy the creamy sauce, the umami of the meat, and the aroma of truffles. It is characterized by its rich flavor.

A clear soup (consommé) made from lobster, infused with the aroma of truffles. A warm soup where you can enjoy the rich umami of the shrimp and its elegant fragrance.

A rich potage soup made from pureed pumpkin and cream. It is characterized by the natural sweetness of pumpkin and a creamy texture, offering a comforting taste.

A rich soup made from the shells of Ise Ebi (Japanese spiny lobster), one of Japan's premium ingredients, finished with cream. The roasted aroma and concentrated umami of the lobster are condensed.

A risotto made by simmering rice in a cream soup. It uses luxurious ingredients like foie gras and truffles, offering a rich, creamy taste and fragrant flavor.

A dish using "Tagliolini," thin pasta noodles made with plenty of egg yolks. The smoky aroma of smoked bacon and the fragrance of black truffle coat the rich noodles.

A meat sauce pasta with wagyu ground meat, using wide, wavy pasta. The sauce, packed with the umami of the meat, coats the pasta well, making it a satisfying dish.

A Japanese-style pasta using spicy mentaiko (spicy marinated cod roe) and shiso (Japanese herb). It features the umami of seafood, the spiciness of mentaiko, and the refreshing aroma of shiso.

A cold pasta dish tossed in basil sauce. The saltiness of the cured ham and the texture of the ikura are accentuating elements. It is refreshing and perfect for hot days or as a concluding dish of a course.

A pasta dish with a ragu (meat sauce) made from tenderly stewed veal. You can enjoy the delicate umami of veal and the rich, deep sauce.

A luxurious "Rossini-style" dish combining large oysters in the shell with foie gras and truffles. The oceanic aroma of the oysters and the richness of the foie gras create a rich flavor.

A dish made by baking abalone, seasonal Spanish mackerel, and foie gras in pastry dough. The flavors and aromas from the ingredients spread from the crispy pastry.

A croquette made by coating lobster meat and rich white sauce in batter and frying it. It is crispy on the outside and creamy and melting on the inside, with a rich lobster flavor.

Fried large oysters from Sanriku. The coating is crispy, and the inside is juicy, overflowing with the milky umami of the oysters. Enjoy with tartar sauce or lemon.

A French-style dish where lobster and scallops are tossed in a special mayonnaise sauce. The plump shrimp and sweet scallops pair well with the tangy and rich sauce.

A steak of high-quality Japanese Kuroge Wagyu beef, slowly cooked at a low temperature. The meat is extremely tender, and its umami spreads with each bite. Enjoy with the fragrant truffle sauce.

A dish of high-grade French duck meat simmered in low-temperature oil. It is characterized by crispy skin and fall-off-the-bone tender meat. The sweet and sour cassis sauce enhances the richness of the duck fat.

Beef cheek, rich in collagen, is stewed until tender in red wine and then baked with a pastry lid. Break the pastry and enjoy it with the hot stew inside.

A dish of Ibaraki Prefecture chicken cooked at low temperature in oil. The meat is moist and tender. It can be enjoyed refreshingly with a tangy French mustard sauce.

Duck breast smoked with cherry blossom chips for aroma. The smoky duck pairs well with the sweet and sour raspberry sauce. A dish that goes well with wine.

A steak of Spanish pork, cooked to a juicy finish at low temperature. It has a pork-like sweetness and a tender texture. You can simply enjoy the umami of the pork.

A seasonal dessert assortment served on a stand, reminiscent of afternoon tea. It is visually stunning and perfect for photos. It comes with a drink.

A set of drinks and desserts using fragrant black tea. You can enjoy it as herbal tea, latte, or even in an alcoholic cocktail style.

A set of three types of bread baked in-house. It includes flavorful rye, fragrant walnut, and rich cheese bread. Enjoy by dipping them in the sauce of your dish.

This is ECHIRE butter, a high-grade fermented butter from France. It is characterized by its rich aroma and creamy melt. Enjoy its rich flavor by spreading it on bread. Olive oil is also included.