A meeting point for the world’s diverse food cultures and Japan’s seasonal ingredients. bills begins serving the “AUTUMN&WINTER 2026 MENU”!

Hello, everyone! I’m Sunny-chan from PR.

At “bills,” the Sydney-born all-day dining restaurant that SUNNY SIDE UP GROUP helps operate, service of the “AUTUMN&WINTER 2026 MENU” begins on October 27.

In this article, we will share highlights from the media tasting event held at “bills Ginza” on October 20, 2026!

This new menu features bills’ signature new flavors, created by pairing food cultures from around the world with Japan’s seasonal ingredients. From our perspective as the team supporting the brand—from PR to store operations—we will introduce the craftsmanship and appeal behind it all!

A new bills dining experience woven from the world’s diverse food cultures and Japan’s seasonal ingredients

The “AUTUMN&WINTER 2026 MENU,” available at all seven locations in Japan from Tuesday, October 27, 2026. This season’s concept is a new bills dining experience: pairing diverse food cultures from around the world with Japan’s seasonal ingredients, so flavors from different places come together on a single plate.

Australia is a place where diverse cultures naturally thrive in everyday life. With that food culture as a backdrop, we reinterpreted ingredients and cooking methods loved around the world through bills’ signature free-spirited creativity. Unbound by genre or borders, these dishes—born from an endless curiosity about food—also incorporate plenty of Japan’s seasonal ingredients.

Another highlight is “crossover,” which uses the same ingredients in both the kitchen and the bar. By drawing out different flavors and ways to enjoy a single ingredient, bills makes the most of every component while expanding the fun of dining even further.

Now, let us introduce the standout dishes featured at the tasting!

[NEW FOOD ITEMS] New dishes born from encounters between food cultures

■ House-made granola — persimmon compote, red bean paste + Greek yogurt

Photography: Phoebe Pearson

bills’ beloved breakfast-only house-made granola—enjoyed for years across its locations—returns in an autumn/winter style! The toppings combine house-made persimmon compote, symbolizing this season’s “crossover” concept, with red bean paste (anko).

Instead of regular sugar, the anko is gently sweetened with a small amount of maple syrup, then finished the bills way with coconut oil and salt. Its uniquely Japanese, delicate sweetness becomes an accent, harmonizing with the persimmon-compote syrup and the fresh aroma of orange zest.

A dish that adds the appeal of Japanese ingredients and autumn flavors to the classic granola. You can also switch to coconut yogurt, so you can enjoy it just the way you like.

■ Crispy potato rösti — green chili pickles, chive labneh

Photography: Phoebe Pearson

A dish inspired by breakfast favorites around the world such as hashed browns, as well as the Jewish dish “latkes.” It makes a fresh impression as a gluten-free, vegetarian option.

A rösti that is crisp and fragrant on the outside while letting you taste the natural goodness of the potatoes within, topped generously with house-made “chive labneh”—Greek yogurt strained overnight and mixed with chives and salt. Layered with radish, house-made green chili pickles, mustard greens, and shiso, it delivers refreshing acidity and a pleasant kick.

Bringing different regional food cultures together on one plate,this vegetarian dish shines with free-spirited creativity, letting you enjoy combinations of textures and aromas as well.

■ Grilled prawns — house-made chili sambal butter, sansho, basil, lime + toast

Photography: Phoebe Pearson

A richly aromatic seafood small plate that pairs the Southeast Asian spicy condiment “sambal” with Japan’s distinctive spice, sansho pepper.

The star is a special “chili sambal butter,” made with a house-made sambal paste developed by bills Australia, blended with unsalted butter, fish sauce, lime zest, and sansho. The sauce coats the fragrant grilled prawns, layered with the aromas of basil, coriander, and makrut lime leaves.

A modern Australian-style dish that embraces food cultures from across Asia while creating new flavors through free-spirited imagination.

After enjoying the prawns, we also recommend dipping the remaining sauce into fragrant sourdough bread. It was a menu item you will want to savor right down to the last bite.

■ Koji-poached chicken broth — grain rice, seasonal greens

Photography: Phoebe Pearson

A comforting soup bowl inspired by Hainanese chicken rice, which originated in southern China, and German home-style chicken soup.

The chicken breast is made moist and tender with shio-koji, sesame oil, and Shaoxing wine, then served with mixed-grain rice and seasonal vegetables.

Poured over it is a house-made “golden bone broth,” slowly simmered for about three hours with roasted chicken bones, onion, ginger, and more, then finished with turmeric. The aroma of white pepper and fresh dill adds a refreshing accent.

A perfect dish for cooler weather, bringing together flavors inspired by both Asian and European food cultures. One sip of the umami-rich soup is sure to warm you from the inside out.

[NEW BEVERAGE ITEMS] Original drinks to enjoy seasonal ingredients and aromas

■ Mandarin chamomile soda (non-alcoholic)

Photography: Phoebe Pearson

A caffeine-free original soda combining refreshing mandarin with the floral aroma of chamomile.

Fresh mandarin juice and zest are added to a chamomile-infused syrup, then left for two days to draw out the aroma. The sweet-tart citrus notes and delicate chamomile fragrance overlap for a clean, refreshing taste.

This house-made syrup is also used to marinate the mandarin served with the dessert menu item “pavlova.” It is a thoughtful touch that brings the same ingredients’ appeal to both drinks and desserts.

■ Juniper spritz — juniper berries, sparkling chamomile, orange (non-alcoholic)

Photography: Phoebe Pearson

A bills original craft mocktail made by blending house-made ingredients.

A special cordial made by steeping the botanical that defines gin’s aroma—juniper berries (to-shin no mi)—with orange peel is combined with a base infused with spices such as cardamom and star anise, plus chamomile.

Finished with carbonation added at each store’s bar, it is also appealingly fresh to drink. Though non-alcoholic, you can enjoy a deep, layered aroma woven from botanicals and spices.

■ Misugaru latte (non-alcoholic)

Photography: Phoebe Pearson

A warm, caffeine-free latte featuring misugaru, a traditional Korean grain powder often enjoyed as a “drinkable beauty IV.”

Misugaru—made by roasting and grinding barley, brown rice, soybeans, black soybeans, and more—is blended with honey and your choice of milk.

A cup with a toasty aroma reminiscent of kinako, and a gentle sweetness from grains. It is a drink you will want to savor slowly during a cool-day café break or after a meal.

[NEW WINE BEER HIGHLIGHTS] Wines craft beers that reflect the makers’ dedication

This season’s craft beers and wines have been updated to a lineup that lets you feel the character of regions across Japan and the passion of their makers. Each location selects different craft beers, so you can enjoy distinctive brews delivered from breweries around Japan, including Yokohama, Iwate, Tokyo, and Kanagawa.

Along with the “Tono Beer ZUMONA Golden Pilsner” from Kamitoi Shuzo in Tono City, Iwate—newly available at all locations—Ginza, Omotesando, and Odaiba will also feature “VERTERE” from Okutama, Tokyo. For wine, the lineup includes “no oto wines” from Chikuma City, Nagano, and “COLTRADA” from Niimi City, Okayama, offering a selection that lets you experience the appeal of each region.

Left: COLTRADA Rouge.1 2024 by COLTRADA | Niimi City, Okayama ¥9,800 (bottle)
Right: ReSTAURANT white 2025 by no oto wines | Chikuma City, Nagano ¥9,800 (bottle)

Left: Tono Beer ZUMONA Golden Pilsner 5% by Kamitoi Shuzo | Tono City, Iwate ¥1,400
Right: Casimiroa NEIPA 7.5% by VERTERE | Okutama, Tokyo ¥1,400

Of course, you can pair them with food, but one of the pleasures of this new menu is also learning about the regions and makers through the drinks themselves.

[NEW BAKERY ITEMS] New bakes that highlight each ingredient’s character

■ Dark chocolate buckwheat torte

Photography: Phoebe Pearson

A new gluten-free chocolate cake made with buckwheat flour instead of wheat flour. By melting 70% cacao dark chocolate into brown butter and adding vanilla bean paste and freshly brewed espresso, it brings out cacao’s naturally rich aroma.

A rustic yet deeply satisfying, grown-up flavor where buckwheat’s distinctive toastiness meets the gentle bitterness of dark chocolate. It pairs well with coffee and is perfect for autumn/winter café time.

It is also a menu item that lets you feel the bakery spirit cherished by the London sister restaurant, “Granger Co.” At bills Ginza, baked items fresh from that morning are displayed in-store before 5:00 PM. When you visit, be sure to take a look at the showcase as well.

Enjoy bills’ autumn/winter, where global food cultures meet Japan’s seasonal flavors!

Food cultures from around the world, Japan’s abundant seasonal ingredients, and free-spirited creativity that draws new possibilities from a single ingredient—this season at bills brings together a full lineup of new menu items born from encounters between different food cultures.

You can also feel bills’ curiosity about food and ingenuity in the “crossover” approach of sharing ingredients between dishes and drinks.

Whether it is a meal with family or friends, or a small treat for yourself, we invite you to visit your nearest location and experience these new flavors.