bills, the globally celebrated restaurant brand founded by Australian chef Bill Granger, has unveiled its Autumn/Winter 2025 menu, a carefully balanced blend of comfort, health, and creativity that reflects both the vibrant diversity of Australian cuisine and the deep respect for Japan’s seasonal ingredients. The new lineup, introduced on October 28, 2025, showcases dishes that bridge East and West with elegance and precision, reaffirming bills’ position as a destination for relaxed sophistication and culinary curiosity.
This season’s menu celebrates warmth and nourishment, starting with the Blueberry Protein smoothie — a nutrient-packed blend of blueberries, almond milk, honey, and 20 grams of grass-fed whey protein. It embodies the brand’s commitment to wellness and natural flavor, offering a refreshing yet substantial start to the day. Alongside it, the Hojicha Latte makes its debut, joining the restaurant’s popular matcha line-up. With its roasted tea aroma and gentle sweetness from maple syrup, this drink delivers comfort without heaviness — ideal for Tokyo’s cooler months. Those seeking something brighter can opt for the Mandarin & Tarragon Soda, a sparkling blend of homemade mandarin syrup and tarragon that layers citrus and herbal notes for a refreshing, slightly sophisticated balance.
The new bills Plate — a reimagined brunch favorite — introduces a composition of Hiruzen Gouda cheese from Okayama, jammy egg, plum-apple relish, labneh with shiso oil, and a buckwheat-butter rye crispbread. It’s a modern homage to Granger’s original Australian cheese board, inviting diners to mix and explore textures at their own pace. For plant-forward eaters, the Mixed Grain Rice offers a vibrant assembly of five-grain rice and brown rice topped with crispy spiced tofu, cherry tomatoes, and herbs, all brightened by a green chili-lime dressing. The dish captures the essence of Asian comfort food, reframed through a Western lens.
Equally striking is the Shungiku and Green Kimchi Pancake — a rice and tapioca-based batter infused with chrysanthemum greens, house-made green kimchi, and turmeric, finished with a poached egg, coriander, and ginger-sesame dressing. It’s a culinary crossroads between Vietnamese bánh xèo and Korean chijimi, symbolizing bills’ cosmopolitan palate. Another standout is the Mushroom Dumplings — a vegan interpretation featuring a medley of shiitake, garlic, ginger, and water chestnuts wrapped in delicate dumpling skins, then finished with a white-soy dressing and a dash of Korean chili. Light yet deeply aromatic, it’s an example of bills’ growing sophistication in plant-based cuisine.
For a heartier appetite, the Grilled Chicken Salad pairs five-spice marinated chicken with crisp radicchio, endive, and fresh persimmon, drizzled with Chinese vinegar-grain mustard dressing and topped with toasted buckwheat seeds. The dish blends autumn color and texture with an Asian-inspired dressing that cuts through the richness. Similarly, the Roasted Pumpkin plate layers Ebisu kabocha with citrus yogurt, fragrant chili oil, watercress, and Japanese barley — a comforting vegan dish that evokes the warmth of Mediterranean home cooking through Japanese produce.
Among the pasta selections, the Orecchiette with Mushroom XO Sauce stands out for its East-meets-West ingenuity. This limited-edition Japan and Korea special uses a homemade XO sauce made from shiitake and olives, topped with ricotta, capers, sourdough crumbs, and bonito flakes for umami depth. Those craving a premium main can look to the Angus Beef Rump Steak, paired with green olive tapenade, ginger-shallot relish, and grilled Daikoku shimeji mushrooms — a simple yet refined highlight of bills’ grill section.
Dessert continues the narrative of fusion and restraint. The Oolong Panna Cotta combines the velvety texture of panna cotta with black-sugar tapioca pearls and fresh grapefruit, creating a modern Asian-inspired finale that’s both delicate and satisfying. The Choux Croquant rounds out the meal with a fragrant orange-and-fennel craquelin shell filled with citrus curd and crème fraîche — bright, buttery, and refined, echoing the sunlit optimism that defines Bill Granger’s culinary philosophy.
With this Autumn/Winter 2025 menu, bills reaffirms its enduring charm — approachable yet imaginative, globally influenced yet rooted in seasonal integrity. Each dish, from smoothie to steak, reflects a thoughtful narrative of warmth, color, and connection — a portrait of how contemporary Australian dining continues to evolve in dialogue with Japan.
https://www.billsjapan.com/jp/our-menus
