At Supabad, we’re a team of two high school mates who’ve been cooking in Brisbane’s food scene for 15 years. We started our careers working side by side in some of the city’s top kitchens before heading to Japan to master the art of Japanese cuisine. We used to joke about opening a place together one day, and that’s exactly how Supabad came to life.
Recently, we decided to start things off with private dining and kitchen takeovers. This gave our guests the chance to experience our unique blend of native Australian and Japanese flavors in a variety of venues. Our menus are a reflection of our shared journey, merging these two distinct culinary worlds to create something truly special.
MEET THE TEAM
We believe in keeping things simple, much like the streets of Japan, where each dish has only a few key components. When we cook a wagyu steak, for example, we want the wagyu to shine and not have all the other ingredients overpower it.
Through a strong connection with Figjam, (Indigenous Australian company), we have access to rare native Australian ingredients. We also work directly with local farmers and suppliers, making our food truly unique. Honestly, can you name another place doing what we’re doing?