The new seasonal menu introduces creative brunch dishes, international comfort food and original beverages across all seven bills restaurants in Japan from October 27.
Australian-born all-day dining restaurant bills will launch its Autumn/Winter 2026 menu in Japan on October 27, bringing together culinary influences from around the world with seasonal Japanese ingredients.
The new menu explores how different food cultures can come together in a single dish, incorporating flavors and techniques inspired by Southeast Asia, India, Europe and Korea. Seasonal ingredients, including Japanese persimmons, Hokkaido potatoes and sansho pepper, feature across the new selection of breakfast, lunch and dinner dishes, alongside a range of seasonal drinks and baked goods.
Seasonal Ingredients Meet Familiar Breakfast Favorites
Among the new breakfast offerings is bills’ house-made granola, served with red bean paste and poached persimmon. The granola combines almonds, cashews and pistachios with a seasonal topping that brings together Japanese-inspired sweetness and the natural nuttiness of toasted grains. The red bean paste is lightly sweetened with maple syrup and combined with coconut oil and salt, while the poached persimmon adds a seasonal touch. Guests can choose between Greek yogurt and coconut yogurt.
Another returning favorite is the crispy potato rosti, reimagined with chive labneh, pickled green chilli, radish and mustard greens. Inspired by international potato-based breakfast dishes, the vegetarian and gluten-free plate combines crisp potatoes with creamy labneh, fresh greens and a hint of spice.
International Influences Across the Menu
The new menu also introduces dishes that bring together cooking traditions from different parts of the world.
The koji-poached chicken with golden bone broth, mixed grain rice, seasonal greens and dill draws inspiration from Hainanese chicken rice, a dish popular across Southeast Asia, and traditional European chicken soup. The chicken is prepared with salt koji, sesame oil and Shaoxing wine, while the broth is made by slowly simmering roasted chicken bones with onion and ginger before adding turmeric.
For a smaller plate, the crispy white pepper chicken takes inspiration from podi masala, a spice blend associated with Mumbai’s food culture. The chicken is marinated with ingredients including koji, ginger and fish sauce before being fried and coated in a house-made spice blend. A fresh cucumber and herb salad with citrus pepper dressing accompanies the dish.
Seafood also features in the seasonal selection. The grilled king prawns are served with house-made chilli sambal butter, Japanese sansho pepper, basil and lime. Drawing on Southeast Asian sambal seasoning, the dish incorporates sansho for an additional aromatic note. Sourdough is served alongside, offering a way to enjoy the remaining butter sauce.
A Winter Salad and Seasonal Sweets
The radicchio and red endive salad combines green lentils, Hokkaido’s Inca no Mezame potatoes, mint and toasted almonds with a persimmon and mustard dressing. Inspired by the combination of potatoes and lentils in German winter cooking, the salad brings together earthy ingredients, bitter leaves and a dressing made with seasonal persimmon, mustard, lemon and Chardonnay vinegar.
For dessert, the new menu includes dark chocolate and buckwheat torte, made with buckwheat flour instead of wheat flour. Brown butter, dark chocolate and espresso contribute depth to the cake, while buckwheat adds a distinctive roasted flavor.
Seasonal bakery additions include sunflower seed friands, a contemporary interpretation of a traditional Australian baked good. Roasted sunflower seeds replace the more conventional almond powder, while seasonal fruit and persimmon syrup complete the pastries.
New Seasonal Drinks
The beverage menu introduces several new options designed to complement the seasonal dishes.
The misugaru latte uses a traditional Korean roasted grain powder made from ingredients such as barley, brown rice and soybeans. Combined with milk and honey, the caffeine-free drink is available hot or iced.
Other additions include the Autumn Citrus Margarita, made with reposado tequila, Japanese citrus and lime, and the Mandarin and Chamomile Soda, which combines citrus with the gentle floral aroma of chamomile.
For a non-alcoholic cocktail option, the Juniper Spritz combines house-made juniper citrus cordial with sparkling chamomile, orange and spices.
The seasonal drinks menu also features selected craft beers and wines from Japanese producers, including VERTERE, Tono Beer ZUMONA, COLTRADA and No Oto Wines.
Available Across Japan from October 27
The bills Autumn/Winter 2026 menu will be available from October 27 at all seven Japanese locations:Â
Shichirigahama, Yokohama Red Brick Warehouse, Odaiba, Omotesando, Futako-Tamagawa, Ginza and Osaka.
For more information, visit the official bills Japan website.
Fore more images, please visit: https://www.purpobandit.com/post/bills-unveils-autumn-menu
