After opening Future Future in 2018, Stefanie Breschi and Alex Boffa’s latest venue in Cremorne is a nod to the Japanese konbini in more ways than one. Suupaa offers up plenty of grab-and-go snacks from its konbini corner: you’ve got egg sandos, several onigiri options, and the hot-ticket chashu nikuman that you’ll want to get your hot little hands on earlier rather than later.
But there’s an equally convenient and equally exciting dine-in menu: the ocean trout’s done tataki-style, the matcha’s topped with Milo foam, and the pork loin katsu of an almost intimidating size is balanced out by a surprising and satisfying Vegemite and red miso sauce.
Here’s Breschi with what you might like to take out or take in at Suupaa.
Is there one dish that captures the Suupaa vibe?
Black sesame tan tan noodles. It’s our take on dry ramen and you won’t find it anywhere else.
Suupaa’s black sesame tan tan noodles (image credit: @suupaa___)
Let’s go big. Let’s go crazy. What have you got for me?
The fried egg sando with curry ketchup and black garlic relish. It’s tangy, umami, creamy, crunchy—basically engineered for satisfaction. It’s our top seller for a reason.
If I’m dropping in for the konbini experience, what should I be ordering from the takeaway menu?
I have a deep love for raw fish on rice. My first chirashi don in Japan was a borderline spiritual experience. At Suupaa, I’ll always reach for the salmon aburi donburi—torched salmon, mentaiko mayo, pickles, and mizuna. Add a steamy nikuman or yasaiman and a peach oolong from the self-serve taps and you’re set.
How about a drink?
It’s a tight race between the banana cold brew (when it’s on) and the matcha with Milo foam. It depends entirely on my mood. Coffee will always be my first love – but lately, I’ve been leaning into matcha and hojicha.
Got anything light and fresh?
Orion on tap or our house-made yuzu lemonade—again, mood dependent. Orion is non-negotiable with tonkatsu, especially if you’re perched at the kitchen counter. It’s one of life’s great pleasures.
What if I like tasty food but don’t eat animals?
For takeaway, grab a yasaiman, a steamed bun filled with shiitake and wombok, and our soba noodle bowl with white sesame and fermented chilli oil dressing. For dine-in, we make 10 to 15 kinds of tsukemono, the Japanese pickles, each week. Start there. Then maybe the tempura oyster mushroom sando with pickled cabbage, shiso leaf, and umami mayo—or if you’re hungry, the black garlic and sesame tan tan noodles. Skip the mayuku egg to make it vegan.
And to close?
Soft-serve, always. Dennis Yong, our R&D chef, makes a caramel from shokupan offcuts – then layers it over our house soft-serve with a dusting of kinako and a pinch of sea salt. It’s nostalgic, smart, and very addictive.
Suupaa, shop 1/65 Dover St, Cremorne, open 11am–3pm Tue-Fri, 10am–3pm Sat-Sun, suupaa.au, @suupaa___