Shinji Saijyo's cooking manga Iron Wok Jan!, known for its over-the-top culinary battles that often defy convention, is celebrating its 30th anniversary with a TV anime that kicked off this July.
To mark the occasion, the series is teaming up with Kome to Circus (Rice & Circus), a Tokyo-based restaurant famous for its unique menu of game meat and insect cuisine. The collaboration brings some of the manga's most iconic dishes to life, including "Sheep Brain Chawanmushi" and "Blissful Mushroom Soup." A total of eight specialty items will be available on a limited-time menu from July 18 to October 12.
Given that many of the recipes in Iron Wok Jan! feature wild ingredients and shocking cooking methods, the partnership with Kome to Circus is a match made in culinary heaven. The menu is inspired by the series' most memorable creations, with some dishes rotating between the first and second halves of the event.
(Some menu items will be available only during the first or second half of the collaboration period.)
▼ Sheep Brain Chawanmushi
This dish is defined by its intensely rich aroma and profound umami. It's so delicious it could make even the tough food critic Otani melt into a state of pure ecstasy, completely lost in the flavor.
▼ The Ultimate Bird Dish! Mother-Daughter Quail Gratin
A quail, stuffed with mountain vegetables, ham, and mustard greens, is then placed inside a whole chicken filled with red bean sticky rice before being slow-roasted in the oven. Simply put, it's a bird stuffed inside another bird, and the visual impact is off the charts.
▼ Akiyama's Dish: Braised Beef Tendon
Dried beef tendon is slow-cooked for 12 hours at a low temperature, then simmered in a broth made with Chinese soy sauce. The result is a perfectly springy and tender texture. Unlike the original recipe, this version uses beef tendon instead of deer tendon and relies on modern culinary tools—a pressure cooker and a sous vide machine—rather than Akiyama's cooking magic.
※ Available only during the first half of the event.
▼ Blissful Mushroom Soup
This soup contains nutmeg, a spice known for its potential hallucinogenic effects, and poppy seeds, the source of opium. But before you get any ideas, rest assured there are no "magic mushrooms" here. The dish uses delicious and perfectly safe varieties like cauliflower mushroom and oyster mushroom, with only a trace amount of nutmeg.
▼ Sweet Syrup × Chilled Eel & Lotus Root Coconut Stir-Fry
First, you taste the sweet syrup, then you move on to the rich and savory chilled coconut eel dish, creating a striking contrast of flavors. A hot version is also available upon request.
▼ Shark Fin-Stuffed Poussin with New Tea Flavor
Shark fin, truffle salt, premium Chinese ham, Japanese tea, and a spring chicken are cooked together using the sous vide method. It's a luxurious dish where every single ingredient makes a powerful statement.
※ This version uses regular Japanese tea instead of new tea, and truffle salt in place of whole truffles.
▼ Korean-Style Dumplings: Han's Crystal Noodles
A creative "neo-Chinese" noodle dish featuring house-made chewy dumplings in both black and white, served with a Korean chili sauce.
※ Available starting in the second half of the event.
▼ Three-Tiered Watermelon Dessert
This single dessert offers three different flavor experiences:
Eat: Fruity Almond Jelly
Taste: Bird's Nest Coconut Milk
Heaven: Red Bean and Pearl Sweet Ice Soup
Instead of a real hollowed-out watermelon, the dessert is served in a watermelon-shaped glass bowl.
※ Available starting in the second half of the event.
For each collaboration menu item ordered, customers will receive one of three original stickers at random. The sticker designs will differ between the first and second halves of the event.
Iron Wok Jan! TV Anime × Gibier & Insect Izakaya "Kome to Circus" Fair
Event Period
Part 1: July 18 – August 30, 2026
Part 2: August 31 – October 12, 2026
Participating Locations
Kome to Circus - Takadanobaba Main Branch (Takadanobaba, Shinjuku-ku, Tokyo)
Kome to Circus - Shibuya PARCO Branch (Udagawacho, Shibuya-ku, Tokyo)
via： PR TIMES