22 October 2024
Another icon is set to join our flagship commercial development Sixty-five Dover Cremorne, as reported in Good Food this week. The team behind Future Future has announced the opening of a Japanese convenience style restaurant called Suupaa.
Suupaa (“supermarket” in Japanese), will take up residence on the ground floor which will also house Baker Bleu’s new location. “Creating a sense of community was…part of the appeal of this building,” says Breschi.
Future Future head chef Atsushi Kawakami will lead the kitchen at Suupaa, alongside young gun Dennis Yong, who made a splash at now-closed low-waste wine bar Parcs (best known for its umami e pepe noodles) and who operates fermentation-forward business Furrmien.
Entering the space—its palette all deep blues and reds, and lustrous stainless steel—you’ll go left to dine in or right to take away, from a loaded grab-and-go konbini section.
We’re thrilled to welcome Suupaa to Sixty-five Dover and look forward to seeing them flourish as one of Melbourne’s iconic institutions.
