Billy Ho Menus

Questions we are often asked

Who is behind Billy Ho?

Billy Ho is the modern Japanese restaurant and cocktail bar by chef Will Meyrick, on Jalan Pantai Batu Bolong in Canggu, Bali. Japanese techniques and flavours guide the menu, with influences from across East Asia.

What kind of food does Billy Ho serve?

Modern Japanese with influences from across East Asia: sashimi, sushi and dim sum, grilled skewers, ramen and noodles, and larger plates such as the half Peking duck, char siu pork belly and wagyu ribeye, with coffee and matcha from 11am, cocktails, sake and a wine list.

Is the food made to share?

Yes. The whole menu is designed to be shared, from the small plates to the big centrepieces for the table.

Does Billy Ho serve coffee and matcha?

Yes. Billy Ho opens every day at 11am with Kintamani Arabica and Bali Robusta coffee and ceremonial matcha, to stay or to go. Any coffee or matcha with a Japanese Waffle or a Cinnamon Roll is Rp 120K.

Does Billy Ho have set menus?

Yes. The current set menus are on What's On.

Can Billy Ho cater for dietary requirements?

Yes. Allium-free, dairy-free, gluten-free, nut-free, seafood-free, sesame-free, shellfish-free, pescatarian, vegan, vegetarian and no-chilli options are available. Each dish on the menu carries its dietary notes; tell the team when you book so the kitchen can prepare.

Are prices subject to tax and service?

Prices are in thousands of rupiah and marked ++, which means they are subject to 7.5% service charge and 10% government tax.

Do I need to book?

Walk-ins are welcome, and there is plenty of bar seating. Booking ahead is the surest way to get the time you want, especially in the evening. You can book a table online or send a WhatsApp message to +62 877 3552 2232.

Where is Billy Ho?

Jalan Pantai Batu Bolong, Canggu, Bali 80361, near Batu Bolong Beach. Get directions.

Is Billy Ho air-conditioned?

Yes. The dining room is fully air-conditioned.

Can I order Billy Ho for delivery?

Yes, through GrabFood. Use the Order Online button at the top of the site.

Japanese flavours, Bali at the table.

Good ingredients have plenty to say. We give them a little heat, a hit of citrus and the space to show off.

Billy Ho's kitchen works with Bali's growers and fishermen, bringing seasonal, locally sourced produce together with carefully chosen ingredients from further afield. Japanese techniques and flavours guide the menu, and influences from across East Asia keep things interesting. Richness meets brightness, smoke meets freshness, and the next bite rarely tastes like the last.

First bites, good company.

Start with sesame tuna tataki, layered with cold soba noodles, soy mushroom, shiso and a wasabi soy dressing. Sichuan oil gives the edamame a welcome kick, and yuzu ponzu cuts through the pork and miso cabbage gyoza.

Scallop and prawn har gow comes with rayu and amazu ponzu. Salt cod croquettes go crisp and golden, with wasabi mayo, black tobiko, togarashi and truffle. Then there is the char siu pork belly steam bun: rich, glossy and unlikely to last long on the table. You might want to order extra.

Sushi with a playful streak.

The tuna sushi taco brings avocado, wakame and spicy mayo into the mix. Soft-shell crab uramaki delivers crunch with tobiko and yuzu mayo. The flame-torched salmon tornado turns things up with lava sauce, salted egg yolk, tobiko and yuzu skin furikake.

For the table that wants a little of everything, the Sunomono sushi box makes choosing easier, with sashimi and nigiri alongside. In the daytime, sushi plates from 50K++ give you another reason to come hungry. Pick your favourites, pass them around and keep an eye on the last piece.

Grilled skewers.

Hokkaido scallop, red miso lamb skewers and char-grilled octopus bring the pleasures of the grill to the table. Sambal and shiso give the octopus a lively finish, and smoke adds another layer to ingredients worth slowing down for.

Big plates for the table.

Then come the bigger decisions. Half Peking duck with house-made hoisin red currant sauce, Mandarin pancakes and fresh herbs. Char siu pork belly with fire-charred keciwis and a sesame soy chilli glaze. Wagyu ribeye for the guest who knows exactly what they came for.

Ramen, lunch or late.

Ramen offers its own kind of comfort, from the depth of tonkotsu to miso butter and spicy tantanmen. A spoonful of broth, another bite, a pause in the conversation. Nobody is rushing you.

All-day favourites.

Billy Ho opens every day at 11am with coffee, matcha and something sweet. Choose any coffee or matcha with a Japanese Waffle or a Cinnamon Roll for Rp 120K, then settle into the air conditioning and let the Bali heat carry on without you. The drinks have their own local story, with Kintamani Arabica and Bali Robusta alongside ceremonial matcha. Grab a coffee to go after a surf, or stay and make lunch part of the plan.

Hot Plate Japanese Sizzling Burgers arrive on a sizzling iron plate with bold Japanese flavours. Sushi is the lighter way to start. And when a quick catch-up deserves more time, the Bottomless Brunch has a table for you.

Too many favourites? Say Feed Me.

Big appetite, too many favourites, two words: Feed Me. Let the kitchen choose and spend more time catching up than deciding. The current set menus are on What's On.

The room sets the mood.

Come in from the beach and stay for the atmosphere. Dark timber, warm bronze accents and soft lighting give Billy Ho a mood of its own, and full air conditioning keeps daytime dining comfortable.

Two long communal tables make shared dinners feel right at home, for birthdays, holiday catch-ups and girls' nights that deserve an actual booking. On Fridays and Saturdays, DJs play from 7pm to 10pm.

Billy Ho brings modern Japanese flavours, seasonal produce and a playful spirit to all-day dining in Canggu. Come for your favourites and discover a few more. Book a table.