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BEST WISHES
In the center of BKC, Supa San, the newest restaurant from Aditya Birla Group’s dining division, Aditya Birla New Age Hospitality (ABNAH), embodies this attitude through an izakaya-inspired experience that is full of memorable and surprising moments. Meaning “super fan,” Supa San enters their universe. Japan’s most cherished customs find a bold, expressive shape there.
Regarding the restaurant, Aditya Birla New Age Hospitality CEO Udai Pinnali states, “Our izakaya is an invitation to explore the Japanese mastery over art, culture, and food. created by an artist and fictitious manga enthusiast. He is therefore a Supa (Super) San. I would suggest it for a last-minute post-work conversation before ending the day.
Within the concealment
With the help of a fictional manga fan’s imagination, Supa San adopts a more laid-back, character-driven style in place of the subdued formality typically connected to Japanese eating. Clean, contemporary lines and whimsical pop culture elements are used in the design to create a room that is visually appealing and feels multifaceted. The intricacy and precision of manga storytelling are echoed by subtle references.
The ambiance is relaxed and welcoming, akin to a local izakaya where discussions flow organically. A variety of seating arrangements accommodate various types of events, and subtle design elements throughout the room give an homage to Japanese culture in a way that is both considerate and simple.
Consume the spread.
The Supa San experience is anchored by its cuisine, which is as thoughtfully designed as its surroundings. The menu features Tokyo’s vibrant food culture and is led by Chef Hideki Hiwatashi, whose culinary experience includes Michelin-starred establishments. Anticipate delectable nigiri, expertly prepared gunkan, and creative plates that strike a mix between tradition and sur
With a menu based on comfort and authenticity, Chef Hideki San has developed an atmosphere that invites you to relax in and have vibrant conversations while indulging in a steady stream of delectable food. We stand out because of Chef Hideki San’s ability to capture the essence of a classic izakaya and carefully reinterpret it for people who are itching to experience Tokyo’s Golden Gai. The menu offers a wide range of dishes, from traditional sushi and deftly prepared gunkans to kamameshi, chawanmushi, ramen, and crisp tempura, so there’s always something new to try every time you return,” Udai says of the culinary program.
Craftsmanship, comfort, and a hint of surprise
Baos, golden tempuras with shrimp and veggies, and crispy karaage are all on the menu. Lamb chops, chicken wings, broccolini, and tiny potatoes are among the skewers from the robatayaki grill. On lava stones, Chilean sea bass marinates for 72 hours. Japanese iron kettles are used to slow-cook kamameshi, a traditional rice meal.
Rich broths and hand-rolled noodles are hallmarks of ramen. Salmon and yuzu-ponzu Shake Crudo and miso-glazed eggplant Nasu Dengaku are examples of sharing platters. Additionally offered are classics like Tamago Sando and Chawanmushi. Fresh ingredients and premium fish that are flown in from Japan are used in sushi and sashimi. Yuzu and wasabi-topped milk cakes and homemade ice creams round out the meal.
Even the most basic dishes are meticulously prepared in Japan, where the goal of eating is to have joy. Supa San combines serious flavor with a lively personality, which is what it is. Chef Hideki San states on the menu, “It is my responsibility to honor both.”
Make a toast and turn on a fan.
Although the food is the main attraction, the cocktail menu is designed to complement its excellence. The menu, which is led by Head Mixologist Trisha, Co-Founder of Saray & Co., a small-batch cocktail kit company, highlights Japanese flavors and ingredients. There is something for every taste among Supa San’s cocktails, which are separated into Umami Tipples, Japanese Pop Culture-inspired drinks, and reinvented Classics.
Anticipate strong umami flavors, innovative twists, and reinterpreted classics. For instance, the traditional chili garnish is swapped out for the delicately spicy wasabi in the famous Kappa Picante. If you prefer more than three rounds, there are additional refreshing Chu-Hi and shochu highball varieties available. “Cocktails that speak — bold, fun, and flavor-forward,” is how Trisha describes the real izakaya experience, which is completed with a carefully chosen sake list. There is a little surprise in everything here, whether it is a yuzu zing or a wasabi twist.
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