Fans of the legendary cooking manga Tetsunabe no Jan! (鉄鍋のジャン！) are in for a wild culinary ride. Tokyo’s unique wild game and insect restaurant Kome to Circus — with locations in Takadanobaba and Shibuya PARCO — has announced a collaboration event featuring eight menu items inspired by the anime series, running from July 18 to October 12, 2026.
About Tetsunabe no Jan!
Originally a manga by Nishijo Shinji serialized in Weekly Shōnen Champion from 1995, Tetsunabe no Jan! follows Jan (Akiyama Jō), a ruthless Chinese chef who will stop at nothing to crush his rivals. The series blends outrageous cuisine with wildly eccentric characters, earning a devoted cult following over the decades.
The manga is finally receiving its first-ever TV anime adaptation, premiering in July 2026. The series is directed by Aoki Ei, with animation by TROYCA. The voice cast includes:
- Toya Kikunosuke as Akiyama Jō (Jan)
- Hasegawa Ikumi as Gobanchō Kiriko
- Amazaki Kōhei as Okonogi Takao
- Tsuda Kenjirō as Narrator
The Collaboration Menu
The menu is split into two phases: Phase 1 (July 18 – August 30) and Phase 2 (August 31 – October 12), with some items rotating between phases.
Phase 1 and Full-Run Items
- Sheep Brain Chawanmushi (羊の脳みその茶碗蒸し) — A rich, deeply savory steamed egg custard made with sheep brain, said to be so delicious it leaves diners in a blissful daze.
- The Ultimate Bird Dish: Quail Stuffed in Chicken — 母子火局鵪鶉 (Mūzhú Ānchún) — Quail stuffed with mountain vegetables, ham, and pickled mustard greens, then placed inside a whole old hen and roasted in the oven. A dramatic “bird within a bird” dish. (Uses farmed old hen and quail.)
- Akiyama’s Dish: Braised Beef Tendon — 紅焼牛筋 (Hóngshāo Niújīn) — Dried beef Achilles tendon slow-cooked for 12 hours in a Chinese soy sauce-based broth, resulting in a gloriously gelatinous texture. (Beef tendon is used instead of the manga’s venison; a pressure cooker and sous vide machine replace Jan’s “magic.”) — Phase 1 only
- Blissful Mushroom Soup (至福のキノコスープ) — A mushroom soup featuring hanabiratake and kakinokidake mushrooms, seasoned with nutmeg and poppy seeds. (No hallucinogenic mushrooms; only a small amount of nutmeg is used.) — Phase 1 only
- Chilled Eel and Lotus Root Coconut Milk Stir-Fry (糖水×冷めたウナギと蓮根のココナッツミルク炒め) — A sweet soup paired with a rich, chilled coconut milk stir-fry. A warm version is also available upon request.
- Young Chicken Stuffed with Shark Fin, New Tea Style (若鶏のフカヒレ詰め煮 新茶風味) — Tender young chicken stuffed with shark fin, truffle salt, premium Chinese ham, and Japanese green tea, cooked sous vide to a silky finish.
Phase 2 Items
- Korean-Style Ravioli — 韓執水晶麺 (Hánzhí Shuǐjīng Miàn) — Handmade black and white chewy ravioli served with gochujang sauce, presented in a “Nouvelle Chinoise” (modern Chinese cuisine) style.
- Three-Layer Watermelon Dessert — 三段西瓜西盅 (Sāntán Xīguā Xīzhōng) — Three desserts in one: almond jelly with fruit, coconut milk with bird’s nest, and chilled sweet bean soup with tapioca. Served in watermelon-patterned glass jars rather than a hollowed-out watermelon.
Novelties and Campaigns
Each collab menu item ordered comes with a random original sticker (one of three designs, which rotate between Phase 1 and Phase 2).
A social media campaign is also running throughout the event. Guests who order a collab item, photograph it, and post to X or Instagram with the hashtag #鉄鍋のジャン米とサーカス will be entered into a draw for one of six specially drawn colored illustrations by manga author Nishijo Shinji.
Event Details
- Phase 1: July 18 – August 30, 2026
- Phase 2: August 31 – October 12, 2026
- Venues: Kome to Circus Takadanobaba (Shinjuku) and Kome to Circus Shibuya PARCO (Shibuya)
- Reservations: Book via each restaurant’s website or by phone; note desired menu items in the comments field. Availability of specific items is not guaranteed.
All prices are tax-inclusive. Ingredients and preparation methods may differ from those depicted in the anime.
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