Too Much Tongue? Not Even Close.

This isn’t a standard menu update. It’s a seasonal concept built around a single idea — tongue, explored across multiple species in one setting at 米とサーカス.

Running from April 1 to May 31, the Spring Tongue Festival 2026 takes place at 米とサーカス locations in 高田馬場 and 渋谷PARCO in Tokyo. The theme is straightforward: bring together different types of tongue and present them in one coordinated dining experience.

And yes, it leans fully into the idea.
No shortcuts. No holding back.

So… ready to try some tongue, or still taking it slow?

At the center of the menu is the 9-type tongue platter, the main attraction of this Tokyo food festival.

It features 鹿 (Deer), ワニ (Crocodile), 子羊 (Lamb), 豚 (Pork), 猪 (Wild Boar), 牛 (Beef), 鯨 (Whale), 馬 (Horse), and 鴨 (Duck). Each type of tongue is prepared with its own method rather than a uniform approach. The intention is not consistency across the board but contrast, showing how each variety behaves differently in texture and character.

In a way, it’s a full lineup where every tongue gets its own moment.

Alongside the main platter, there are Limited add-ons available.

These include rarer options such as エミュー (Emu), トド (Sea Lion), クマ (Bear), and キョン (Muntjac). They are only offered to customers who order the 9-type tongue platter, positioning them as part of an extended tasting experience rather than standalone menu items.

There’s also one item that naturally draws attention.

ダチョウのタン (Ostrich Tongue) served with the head attached, presented as a Limited and Highly Restricted Offering. It’s not something that appears casually on the table. Availability is extremely limited, and pricing is handled on a variable basis depending on supply.

Beyond the food, the festival also includes an original plate designed specifically for this event. Produced in a limited run of 300 pieces, it is only available with the tongue platter, adding a collectible element to the overall Tokyo dining experience.

What defines this setup is the concept behind it.

Instead of treating tongue as a single ingredient, the menu positions it as a comparative tasting experience. Different species, different textures, different executions, all presented within the same framework. The result is less about a single dish standing out, and more about observing how variation plays out across the same core idea.

For those exploring unique food experiences in Tokyo, this sits alongside other unusual ingredient explorations around the world — including something like this take on Blood Cockles from Thailand, where texture and the way it comes together on the palate gives the dish its own kind of pull.

And as the plate fills up, the idea becomes clearer.

Too much tongue?

Not really.

[English Version | 中文版本]

Images and content sourced from public online materials and official brand information.