bills launches its 2018 fall/winter menu! Celebrating 10 years since coming to Japan, this time the concept is “Bonds with Asia”!!
Hello!
At bills, operated by SUNNY SIDE UP, the fall/winter menu has been rolling out at all bills locations in Japan from Monday, October 22. This year marks 10 years since bills arrived in Japan, and the concept is “Bonds with Asia.”
bills’ signature “ingredient-driven cooking” is also inspired by Japanese cuisine, and the new menu makes generous use of familiar Japanese ingredients such as tuna, octopus, and shiitake mushrooms, as well as seasonings like miso, mirin, and furikake. In addition, dishes inspired by Korea’s national staples, kimchi and gochujang, will be joined by items sprinkled with the essence of “Middle Eastern cuisine,” one of the recent food trends!
Restaurateur Bill Granger has incorporated food cultures from around the world into the bills menu over the years. With this fall/winter menu, he expresses his deep personal connection to Asia.
Now, let’s take a look at the lineup!
Potato Salad w/ Grilled Octopus, Pickled Beets ¥1,600 (LUNCH/DINNER)
After learning that potato salad is a beloved national staple in Japan, Bill created his own take on it. With octopus seasoned with juniper berries and orange, and finished with Japanese ingredients such as nori and shiso, it is a uniquely creative dish that feels unmistakably bills. The juicy, lightly grilled octopus pairs beautifully with the mellow flavor of the potatoes—delicious. The Japanese-style toppings of nori, shiso, and ginger add a great accent.
Tuna Kimchi Tartare w/ Pickled Apple, Chervil, Sesame Crackers ¥1,420 (LUNCH/DINNER)
This dish is inspired by Korean yukhoe. Tuna and kimchi are a foolproof, golden pairing—I finished it in no time.
Paired with the sesame crackers, it gains an extra toasty aroma, and you’ll find your fork moving faster and faster. With enjoyable textures as well, it was a playful dish that felt uniquely Bill.
Available at locations other than bills Ginza.
Green Falafel, Lemon Yogurt w/ Herb Salad, Buckwheat Pomegranate Tabbouleh ¥1,800 (LUNCH/DINNER)
A bills-style take on Middle Eastern falafel. Falafel is a croquette-like dish in Japan, typically made from chickpeas and fava beans, but bills adds green peas to the chickpeas for a healthier finish. The moment you take a bite, the aroma of spices spreads through your mouth, and when eaten with the lemon yogurt on the side, it has a refreshing taste. With an herb salad and tabbouleh made with superfoods, it’s a plate that lets you enjoy many flavors at once.
Mushroom Spaghetti, Cream Miso Ponzu w/ Tarragon, Parmigiano ¥2,000 (LUNCH/DINNER)
A creamy pasta that fully incorporates Japanese flavors, made by mixing shiitake mushrooms seasoned with miso and ponzu with sour cream. It is creamy, yet the use of sour cream pairs perfectly with the refreshing Japanese notes of miso and ponzu.
Inspired by “Japanese-style pasta,” this dish beautifully fuses Japanese and European food cultures through Bill Granger’s distinctive sensibility. Perfect for the colder season ahead!
Available at all locations except Fukuoka.
Marinated Grilled Lamb Chops – Green Harissa Saffron Yogurt w/ Onion Fritters ¥3,200 (DINNER)
A dish of lamb—commonly eaten at home in Australia as well—marinated on the bone with yogurt and spices, then boldly grilled. The tender, juicy bone-in lamb chops are appetizing just to look at. The fragrant spices enhance the lamb’s naturally mild flavor; it is recommended as-is, but also highly recommended dipped in the yogurt sauce with green harissa and saffron. The “baji” served on the side is said to be inspired by Japanese kakiage, and lets you fully enjoy the sharp, spicy kick of the seasonings. A dish that will also be popular with men. This is a bills Ginza exclusive menu item.
Almond Chia Pot w/ Black Sesame, Mango, Raspberry ¥1,300 (ALL DAY)
The classic chia pot at bills has been renewed! On top of mango purée, a mix of chia seeds soaked in almond milk and almond yogurt is layered, then garnished with freeze-dried raspberries, black sesame, and pistachios. With the popping texture of chia seeds plus black sesame, it’s a dish you can enjoy for both aroma and texture. From the side, the three layers look so beautiful!! You can’t help but want to take a photo.
How did you like it?
This time, with food from Japan and the wider Asian region as the theme, the menu lets you enjoy a new side of bills like never before! We hope you will enjoy the fall/winter menu packed with Bill Granger’s attention to detail!
＜bills 2018 Fall/Winter Menu Start Dates＞
Mon, October 22: bills Yokohama Red Brick Warehouse
Tue, October 23: bills Shichirigahama
Wed, October 24: bills Odaiba
Thu, October 25: bills Omotesando / bills Futakotamagawa
Fri, October 26: bills Ginza
Tue, October 30: bills Osaka
Wed, October 31: bills Fukuoka
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