Latest news with #Suupaa
The Age
20-06-2025
- Business
- The Age
‘Melbourne's Silicon Valley' rises as a daytime dining destination. Here are five spots to try
For a suburb often dubbed 'Melbourne's Silicon Valley' because of its melting pot of tech start-ups and creative businesses, Cremorne has never quite had the abundance of hospitality to match such a high-flying crowd. The Cherry Tree is a longstanding boozer, Fred's and Lilac led the area's wine-bar movement, and cafes have long dotted the backstreets. But it wasn't until this year that the inner south-east suburb emerged as a bona fide dining destination. 'A drop in rents post-COVID created really attractive opportunities for hospo operators,' says Stefanie Breschi, director of the new souped-up Japanese convenience store Suupaa. Her eatery neighbours Melbourne's biggest Baker Bleu shop, in the 65 Dover Street development.
Sydney Morning Herald
20-06-2025
- Business
- Sydney Morning Herald
‘Melbourne's Silicon Valley' rises as a daytime dining destination. Here are five spots to try
For a suburb often dubbed 'Melbourne's Silicon Valley' because of its melting pot of tech start-ups and creative businesses, Cremorne has never quite had the abundance of hospitality to match such a high-flying crowd. The Cherry Tree is a longstanding boozer, Fred's and Lilac led the area's wine-bar movement, and cafes have long dotted the backstreets. But it wasn't until this year that the inner south-east suburb emerged as a bona fide dining destination. 'A drop in rents post-COVID created really attractive opportunities for hospo operators,' says Stefanie Breschi, director of the new souped-up Japanese convenience store Suupaa. Her eatery neighbours Melbourne's biggest Baker Bleu shop, in the 65 Dover Street development.
The Age
06-06-2025
- 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
06-06-2025
- 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.
