TOKYO —

The New York Times called Bill Granger “the egg master of Sydney,” and his signature scrambled eggs have wowed such Hollywood celebrities as Nicole Kidman, Cameron Diaz and Leonardo DiCaprio. After enjoying a successful decade-long career as a chef, restaurateur and author in Australia, the Melbourne native made his international debut last week in Shichirigahama, a popular beach getaway about an hour south of Tokyo. Prior to the launch of Bills, Granger gave Tokyoites a taste of his cooking last fall at a cafe space in Daikanyama, which was open only for the month of October.

In Japan, breakfast culture is a far cry from that in the States; going to a diner to grab a 24-hour morning meal is still a foreign concept. The situation in Australia was much the same before Granger opened his first restaurant, Bills, in 1993 in a suburb of Sydney. Acclaimed by celebrities and foodies alike, the eatery served as a launching pad for the chef, who has gone on to author bestselling cookbooks and host a popular TV show.

After putting breakfast on the Australian culinary map, the 38-year-old Granger now looks to do the same in Japan. “As a chef, I’ve always been inspired by the simplicity of Japanese food. I actually eat it 4-5 times a week,” he said. It’s also not surprising that Granger chose Shonan over a more central location. “I’m hoping to blend the restaurant into the relaxed beach culture where people can be surrounded by nature and have a wonderful dining experience.”

Unlike foreign chefs who change their formula to suit local tastes, Granger promises to keep his cooking true to form, including his signature scrambled eggs, ricotta pancakes and sweet corn fritters. “My dishes are soft, sensitive, simple and universal,” he says.

Granger’s specialty may be Western-style breakfasts, but he pays respect to Japanese culinary culture. During trips to Japan, while his wife and three young daughters check out the sights and go shopping, the chef can be found in local restaurants enjoying yakitori, tonkatsu, ramen and other dishes. “My kids love Kiddy Land and my wife loves Isetan,” he says. “But the food is always the highlight for me. I’m constantly amazed by restaurant culture here. Tokyo is definitely the world’s top when it comes to food, and being part of it is very exciting.”

So what makes a great breakfast? “A combination of freshness, comfort and relaxed attitude,” he says with a huge smile. In other words, a lot like his new restaurant in Shonan.

Scrambled Eggs
(1 serving)

Ingredients
•2 free-range eggs
•1/3 cup cream
•A pinch of salt
•10g butter

1. Place eggs, cream and salt in a bowl and whisk together.

2. Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter.

3. Pour in egg mixture and cook for 20 seconds, or until gently set around the edge. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the center. The idea is to fold the eggs rather than to scramble them. Leave to cook for 20 seconds longer and repeat the folding process.

4. When the eggs are just set, turn out onto a plate and serve with hot toast.

Ricotta Pancakes
(6-8 servings)

Ingredients
•1 1/3 cups ricotta cheese
•3/4 cup milk
•4 free-range eggs, separated
•1 cup plain flour
•1 teaspoon baking powder
•A pinch of salt
•50g butter
(for garnish)
•Sliced banana
•Powdered sugar

1. Put ricotta cheese, milk and egg yolks in a bowl and mix lightly.

2. Sift the flour, baking powder and salt into a bowl and add the ricotta mix.

3. Place egg whites in a bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a metal spoon.

4. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per cake into the pan (don’t cook more than 3 per batch). Cook over a low to medium heat for 2 minutes, or until cakes have golden undersides. Turn pancakes and cook on the other side.

5. Serve on a plate immediately with sliced banana. Dust with powdered sugar.

Tips from Bill

• Always use free-range eggs
• Don’t stir the ingredients too much because that will make the pancake hard
• Add a slice of honeycomb butter and a dash of maple syrup for an extra indulgence

This article originally appeared in Metropolis magazine (www.metropolis.co.jp)

Latest 15 of 50 Total Comments Show All

• 

  outhousejt at 08:03 PM JST - 31st March

  You are WRONG VOXman. Please look it up on the internet.

• 

  Sarge at 08:08 PM JST - 31st March

  "can anyone tell me where I can get some real bacon in this country?"

  Why would you want to ruin perfectly good scrambled eggs by adding salty pig fat?

  "A good hearty English breakfast helps prevent gall-stones"

  It probably also prevents longevity...

• 

  outhousejt at 08:23 PM JST - 31st March

  You can get real bacon in Japan. Do you mean English bacon or American bacon? You can get American bacon in USA and English bacon in England and Japanese bacon in Japan.

• 

  conqueror_of_Uranus at 11:29 PM JST - 31st March

  The Japanese definition of "Bacon" is salted, pressed, and smoked/steamed. It's cut thicker than American Bacon, and usually doesn't fry into a crisp. Most bacon in Japan is called something like "shoulder bacon" or "smoked pork"

• 

  jambon at 11:46 PM JST - 31st March

  “But the food is always the highlight for me. I’m constantly amazed by restaurant culture here. Tokyo is definitely the world’s top when it comes to food, and being part of it is very exciting.”

  It tough to make it in heart of Tokyo. Is this why Bill chose the Shonan "relaxed beach culture"?

  (Totally irrelevant: When Singapore was a colony of Japan, from February 15, 1942 to September 12, 1945, the name was changed to Shonan.)

• 

  kagunlapell at 01:20 PM JST - 1st April

  Is there any thing that could be close to be called Australian cuisine? Is this, if it exists, any close to the English cuisine? I see...and this guy tries to teach to Japanese about cuisine? I think he has missed the right country. The problem of Japan is just that of trying to follow Western cuisine and then copying only the lowest forms of food ever: USA and UK food. Is this guy a new Jamie Oliver wannabee?

• 

  outhousejt at 07:31 PM JST - 1st April

  I think traditional UK food can be OK and a good Hamburger is a good Hambruger. Granted if you eat hamburgers everyday. Your head will start to grow and in the end blow up.

  Before Tokyo Olympics in the early 60s and late 50s. Japan invited lots of first class chefs from France to teach the Japanese about how to make proper French food.The Japanese got knowledge and new inspiration and thats how French food became popular in Japan and now even some of the French Restaurants in Japan made by Japanese get Michelin stars and are concidered top notch by international standards.

• 

  otis123 at 07:11 AM JST - 2nd April

  kagunlapell,

  USA food the lowest form of food? Maybe you've only been exposed to "hamburg" and have never had soul food. Gumbo, jambalaya, poboys, cornbread, greens...it can't be beat.

• 

  romulus3 at 03:42 PM JST - 2nd April

  man, this guy made US people obese with his scrambled eggs. •2 free-range eggs •1/3 cup cream •A pinch of salt •10g butter No wonder De Caprios weight fluctuates.

• 

  whiteswan at 06:54 PM JST - 2nd April

  Not everyone in Australia eats this harty "English" breakfast. We also eat fruit, yoghurt. Bill Granger is truly a great Chef. P.s. the Outback Steak House is Not repeat NOT Australian. It is owned by Americans.!!!!!!!!!!!

• 

  conqueror_of_Uranus at 07:23 PM JST - 2nd April

  Stone baked Roo is an authentic Australian cusine.

• 

  pvariel at 04:23 PM JST - 3rd April

  Very Interesting read. Mouth watering recipes. Thanks for sharing. pvariel@gmail.com

• 

  keech2 at 10:27 PM JST - 3rd April

  Alfie, you can always try the meat guy(http://www.themeatguy.jp/) or check in a medium- to high-end imported foodstore for meat proucts from a company called Frieden out of Kanagawa. Their phone number is (0463) 58-6120. Very good block and sliced bacon.

• 

  zaichik at 12:21 AM JST - 4th April

  Remember: If it tastes good, it will taste better with butter and garlic.

  I can think of exceptions - chocolate, for one!

  I used to get moderately acceptable bacon when I was in Niigata - was able to get it sufficiently crispy. Latterly I switched to using pancetta (handily pre-cut, for lazy beggars like me), but I doubt that would cut the mustard in a bacon sarnie.

  I can't stomach cooked breakfasts of either the Japanese or Western variety before 11am (while being perfectly happy to eat natto after 11am). I think it's the salt content. Cereal, fruit, yoghurt and/or toast with marmalade, and a strong cup of English/Irish breakfast tea with a bit of milk is my ideal breakfast.

• 

  Nessie at 03:24 PM JST - 4th April

  Panchetta, Zai? Living high on the hog down there in Kiwiland, aren't we? ;)

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