Supa San, the latest diner from Aditya Birla Group’s dining arm, Aditya Birla New Age Hospitality (ABNAH), channels this spirit into an izakaya-inspired experience in the heart of BKC, filled with thoughtful and unexpected moments. Supa San means “super fan” — and steps into their world. It’s a space where Japan’s most treasured traditions find bold, expressive form.
Speaking about the diner, Udai Pinnali, CEO, Aditya Birla New Age Hospitality, says, “Our izakaya is an invitation to explore the Japanese mastery over art, culture and food… designed by a fictional manga fanatic who is also an artist. In that sense, he is a Supa (Super) San. I would recommend it for a spontaneous post-work tete-a-tete before calling it a day.”
Inside the hideaway
Supa San moves away from the quiet formality often associated with Japanese dining and embraces a more relaxed, character-driven aesthetic, shaped by the imagination of a fictional manga enthusiast. The design blends clean, modern lines with playful details drawn from pop culture, offering a space that feels layered and visually engaging. Subtle references echoing the depth and detail of manga storytelling.
The atmosphere is casual and inviting, like a neighbourhood izakaya where conversations unfold naturally. A mix of seating styles supports different kinds of gatherings, and small design touches throughout the space nod to Japanese culture in a way that feels both thoughtful and unfussy.
Partake in the spread
Food anchors the Supa San experience, with a menu that’s as considered as its surroundings. Helmed by Chef Hideki Hiwatashi — whose culinary journey includes Michelin-starred kitchens — the offering brings Tokyo’s dynamic food culture to the table. Expect precisely crafted gunkan, elegant nigiri, and inventive plates that balance tradition with surprise.
“Chef Hideki San has created a menu rooted in authenticity and comfort — an experience that encourages you to settle in at Supa San, enjoying lively conversations over a continuous flow of flavorful dishes. What truly sets us apart is Chef Hideki San’s talent for channelling the spirit of a traditional izakaya, thoughtfully reimagined for those who crave a taste of Tokyo’s Golden Gai. From classic sushi and expertly crafted gunkans to kamameshi, chawanmushi, ramen, and crisp tempura, the menu offers a rich variety — ensuring there’s always something new to discover with each visit,” adds Udai on the culinary program.
Comfort, craft, and a dash of surprise
The menu offers baos, crispy karaage, and golden tempuras with vegetables and seafood. Skewers from the robatayaki grill include baby potatoes, broccolini, chicken wings, and lamb chops. The 72-hour marinated Chilean sea bass is cooked on lava stones. Kamameshi, a traditional rice dish, is slow-cooked in iron kettles imported from Japan.
Ramen features hand-rolled noodles and rich broths. Sharing plates include Shake Crudo with salmon and yuzu-ponzu, and Nasu Dengaku, miso-glazed eggplant. Classics like Chawanmushi and Tamago Sando are also available. Sushi and sashimi use fresh ingredients and premium fish flown from Japan. House-made ice creams and milk breads with yuzu and wasabi finish the meal.
“In Japan, flavour is treated with real precision – even the simplest dish is built with care, but eating is meant to be fun. That’s what Supa San brings together: serious flavour, with a playful spirit. My job is to honour both,” says Chef Hideki San on the menu.
Raise a toast, turn a fan
While the food takes the lead, the cocktail programme is crafted to match its quality. Led by Head Mixologist Trisha, Co-founder of small-batch cocktail kits Saray & Co., the menu features Japanese ingredients and flavour profiles. Divided into Umami Tipples, Japanese Pop Culture-inspired drinks, and reimagined Classics, the cocktails at Supa San offer something for every palate.
Expect bold umami flavors, reimagined classics, and inventive twists. For example, the signature Kappa Picante replaces the usual chili garnish with the subtle heat of wasabi. There are also variations of refreshing Chu-Hi and shochu highballs for those wanting more than three rounds. A thoughtfully curated sake list rounds out the authentic izakaya experience, and Trisha sums it up as “Cocktails that speak — bold, fun, and flavour-forward. Whether it’s a wasabi twist or a yuzu zing, everything here has a little surprise.”
