A Tokyo Dining Experience That Could Only Happen at “bills Omotesando”
Effortless curiosity from Sydney’s iconic all-day dining destination
Originating in Sydney, Australia, the all-day dining restaurant bills has launched its new Spring/Summer 2026 menu. This season’s theme, “Effortless Curiosity from Sydney,” reflects the city’s naturally multicultural spirit and free-flowing culinary creativity. Combining Japan’s seasonal ingredients with inspirations drawn from food cultures around the world, the new menu presents a dining experience that feels light, relaxed, and quietly adventurous.
Founded in 1993 in Sydney’s Darlinghurst neighborhood, bills rose to international fame with its ricotta hotcakes and scrambled eggs, dishes once praised as part of the “world’s best breakfast.”
Today, bills operates eight locations across Japan, in Shichirigahama, Yokohama Red Brick Warehouse, Odaiba, Omotesando, Futako Tamagawa, Fukuoka, Ginza, and Osaka. Each location carries its own character, shaped by the atmosphere and rhythm of the surrounding city.
For this feature, “delicious Japan” visited bills Omotesando together with culinary creator Mai Tsunoda to experience the new SPRING/SUMMER 2026 MENU firsthand.
At Yaesu Ishikawa Terrace, the space itself is designed using materials from Ishikawa Prefecture. The flooring incorporates Tomuro stone and sand from the Tedori River, while the walls are finished with diatomaceous earth. Looking up, visitors are greeted by a ceiling inspired by traditional Japanese umbrellas, crafted from cedar sourced in Ishikawa.
Ishikawa is known for its frequent rainfall, reflected in the saying, “Even if you forget your lunch box, never forget your umbrella.” Echoing this local wisdom, the umbrella motif is more than decorative. It expresses a spirit of hospitality, as if opening an umbrella to welcome each guest into the space.
Familiar, Yet Entirely New in Tokyo
Mai described the experience with a simple but striking observation: “It feels like a place you already know, yet somehow offers an experience you can only discover here.” bills is a brand loved around the world. Yet experiencing it in Omotesando, Tokyo reveals a slightly different dimension. Perhaps it is the distinctly Japanese sense of attentiveness, the subtle atmosphere, or the way seasonal ingredients are woven naturally into the experience.
In this Spring/Summer menu, culinary influences from Japan, China, Thailand, Italy, and Central Asia intersect effortlessly on a single plate. Yet none of them overpower the others. “As different cultures overlap, nothing feels forced or overly assertive. Instead, they exist in a kind of natural harmony,” Mai explains.
The Roast Cod That Captures the Essence of bills
The meal began with the Crab Salad, a dish where bright acidity meets the refreshing lift of Japanese green sansho pepper. It carries a distinctly Japanese nuance while remaining effortlessly approachable, an ideal plate to ease into the meal. Yet the dish that left the strongest impression was undoubtedly the Roast Cod. Inspired by the Italian concept of agrodolce, layered with Thai seasoning and finished with the Japanese herb murame, it is a plate that quietly embodies bills’ multicultural sensibility. Mai described it this way: “The surface is beautifully roasted, while the flesh remains delicate and tender. The skin is crisp, and the gentle salinity and roasted aroma bring out the subtle richness of the cod.”
The roasted shallots add sweetness and depth, while the generously cut tomatoes do far more than serve as garnish. They anchor the dish's composition with their texture and presence. Equally memorable is the house-made sweet vinegar dressing. The sauce, combining lime juice, fish sauce, and sherry vinegar, lifts the cod's natural umami with remarkable lightness and clarity.
Mai adds: “The acidity arrives first, followed by the aroma of herbs, before fading into a soft lingering finish. That progression is what gives the dish its depth.”
(c)Petrina Tinslay
A Lingering Finish, Elevated by Orange Wine
Paired with the dish was the “bills house Orange Arinto Malvasia,” an original orange wine created for bills by South Australian winery Delinquente. With notes reminiscent of pineapple syrup layered alongside a subtle nutty character, the wine delivers a light, easy elegance that complements the food rather than overpowering it.
Mai notes: “The tropical fruit notes and gentle nuttiness pair beautifully with the flavors of the cod and roasted shallots.” What makes bills memorable, however, is not simply the quality of the food itself. It is the seamless connection between the cuisine, the drinks, the atmosphere, and the service. Together, they naturally form a single, complete experience.
Culinary “Editing” That Could Only Happen in Tokyo
What became clear from this menu is that bills is far more than an international restaurant brand. While rooted in Sydney’s relaxed, open-minded sensibility, it thoughtfully incorporates Japanese ingredients and Tokyo’s uniquely refined approach to dining, transforming them into an experience that feels deeply connected to this city. Mai left us with one final reflection: “Perhaps cooking is not simply about preparing food, but about editing culture itself.” The impression of a dish shifts subtly depending on the guest's mood, the space's atmosphere, and even the rhythm of the day. That may be why bills remains a place people around the world already know, yet still feels worth rediscovering in Tokyo.
SPRING/SUMMER 2026 MENU
