Ricemill, a modern Asian-inspired rice bowl concept, will debut its innovative fast-casual dining concept with the launch of three new locations in Arizona in 2025. Selecting Phoenix for its inaugural location represents the eatery’s commitment to becoming the go-to destination for elevated rice bowls.
The downtown location will be the first to open, welcoming customers at Collier Center in March, followed by a West Valley location in Arrowhead Towne Center and the crown jewel of their initial rollout in Tempe.
“We’re excited to introduce accessible, chef-driven rice bowls, combining high quality, convenience, dynamic flavors, and innovation,” Co-founder Fannie Wang said. “We reimagine a timeless staple into a fresh experience that celebrates cultural fusion and craftsmanship while meeting the demand for unique dining options in underserved areas craving a concept like ours.”
Drawing inspiration from family gatherings where the comforting aroma of rice bowls prepared by their grandmas filled the air, the four founders (Fannie Wang, Harry Yu, Chef Yiyi Wang, and Jin Zhang) ensure that each bowl is a culinary story, putting a contemporary twist on Asian traditions.
“Growing up, I was fascinated by how my family could take simple ingredients and create something magical,” Operations Partner Harry Yu said. “A rice mill represents a beautiful transformation process, taking something humble and unlocking its full potential. That’s exactly what we do in our kitchen every day.”
Visitors will find chef-curated signature dishes like the savory Seoul garlic chicken bowl and aromatic Shanghai-style steak bowl at the core of the menu, while guests willing to explore can “bowl it your way” and create their own dish through three interactive steps:
Foundation: Ricemill’s “Select Blend,” is a combination of aromatic Asian long and short rice grains. Rice noodles or vegetables are additional base options.
Proteins: The second layer includes premium proteins such as Szechuan Mala steak, Yuzu shrimp, Hong Kong-style crispy chicken and Szechuan BBQ tofu. Complementary toppings (sweet and sour eggplants, sautéed mushrooms, purple cabbage, pickled cucumber and radish, etc.) are also available.
Sauces: Asian-inspired, house-made sauces are crafted with French techniques that push the flavor boundaries like never before. Guests can choose from signature Szechuan mala sauce, house K-style hot sauce, honey chili aioli, or yuzu miso sauce.
Chef Yiyi, who honed her culinary skills at a 3 Michelin Star and a 2 Michelin Star restaurant, explained that the food and beverage program (bottomless milk teas) takes inspiration from locations like Hong Kong, Shanghai, Sichuan, and Osaka. The curated menu is designed to fuse timeless rice bowls with rich flavors while emphasizing freshness, quality, convenience, and versatility to meet the demands of busy working professionals, students, and families. For more information, visit eatricemill.com.
