Latest news with #Suupaa
The Age
3 days ago
- General
- The Age
Beyond the big bowls: Three extra-special ramens to seek out in Melbourne this winter
Melbourne's ramen love affair is evolving. For the past decade or so, the ramen scene has been dominated by franchises such as Hakata Gensuke, Ippudo and Mensho – places often with broad menus and flavour bombs to capture the masses. However, more refined, single-minded shops are beginning to emerge. These shops dive into one specific broth, sauce base, and noodles, based on regional produce in Japan, and you can expect nuanced slurps with personal inspiration from the chef. For monthly innovations and Ginza-esque cool: Suupaa Cremorne's brand new Suupaa, from the Future Future team, serves a monthly rotating ramen with a slick convenient store twist. Its current bowl is a chicken and pork broth mixed with a base of two types of miso rendered in pork mince and fat, and boosted by scallop powder. Wagyu brisket slices also make an appearance, marinated overnight in salt koji and slow-cooked for 36 hours. The black garlic and sesame tan tan, a soup-less 'abura' style vegetarian ramen with burnt-garlic chilli oil and crunchy broad bean furikake, is also a standout.
Sydney Morning Herald
3 days ago
- General
- Sydney Morning Herald
Beyond the big bowls: Three extra-special ramens to seek out in Melbourne this winter
Melbourne's ramen love affair is evolving. For the past decade or so, the ramen scene has been dominated by franchises such as Hakata Gensuke, Ippudo and Mensho – places often with broad menus and flavour bombs to capture the masses. However, more refined, single-minded shops are beginning to emerge. These shops dive into one specific broth, sauce base, and noodles, based on regional produce in Japan, and you can expect nuanced slurps with personal inspiration from the chef. For monthly innovations and Ginza-esque cool: Suupaa Cremorne's brand new Suupaa, from the Future Future team, serves a monthly rotating ramen with a slick convenient store twist. Its current bowl is a chicken and pork broth mixed with a base of two types of miso rendered in pork mince and fat, and boosted by scallop powder. Wagyu brisket slices also make an appearance, marinated overnight in salt koji and slow-cooked for 36 hours. The black garlic and sesame tan tan, a soup-less 'abura' style vegetarian ramen with burnt-garlic chilli oil and crunchy broad bean furikake, is also a standout.
The Age
09-05-2025
- The Age
Melbourne now has a Japanese convenience store like those in Tokyo
Previous SlideNext Slide Japanese$$$$ Japan's 7-Elevens and Lawsons are legendary for their high-quality snacks and cleanliness. Suupaa channels that spirit with polished stainless steel, grab-and-go items like onigiri and donburi (rice bowls), and coffee on tap. But you can also sit down (or even come for dinner on select nights) for udon noodles, hefty sandos and signature drinks, boozy or otherwise. The bento style leans towards ekiben, the colourful boxed meals sold on trains and at train stations in Japan. Onigiri isn't wholly bound by tradition, however; there are riffs on popular Spam versions made by subbing in mortadella and a layer of fluffy egg. That playfulness extends to the dine-in menu, reserved for items that don't travel as well. The panko-crumbed pork-loin tonkatsu comes with a Vegemite-spiked Bulldog sauce, and a Japanese-leaning udon bolognese is made with a dashi stock base and a rich katsuobushi and parmesan cream.
Sydney Morning Herald
09-05-2025
- Sydney Morning Herald
Melbourne now has a Japanese convenience store like those in Tokyo
Previous SlideNext Slide Japanese$$$$ Japan's 7-Elevens and Lawsons are legendary for their high-quality snacks and cleanliness. Suupaa channels that spirit with polished stainless steel, grab-and-go items like onigiri and donburi (rice bowls), and coffee on tap. But you can also sit down (or even come for dinner on select nights) for udon noodles, hefty sandos and signature drinks, boozy or otherwise. The bento style leans towards ekiben, the colourful boxed meals sold on trains and at train stations in Japan. Onigiri isn't wholly bound by tradition, however; there are riffs on popular Spam versions made by subbing in mortadella and a layer of fluffy egg. That playfulness extends to the dine-in menu, reserved for items that don't travel as well. The panko-crumbed pork-loin tonkatsu comes with a Vegemite-spiked Bulldog sauce, and a Japanese-leaning udon bolognese is made with a dashi stock base and a rich katsuobushi and parmesan cream.
