SUPA BÁGÁ, Southbank

MELBOURNE | One of my favourite spots in Melbourne for ramen, is Sara Craft Ramen. Kagawa-born Iron Chef protégé and French fine dining trained Ryo Northfield brings creativity to his ramen that helps it stand out from the rest. Now, along with co-owner Rich Wu, Ryu’s turning his attention to burgers. The new spot, in Southbank, is called SUPA BÁGÁ. I was invited in to check it out during opening week.

The retro-futuristic SUPA BÁGÁ is inspired by Ryu’s favourite burger spots from his youth, and the burgers that Rich has enjoyed in Japan over many visits. Each burger is unmistakably Japanese influenced, featuring premium ingredients, along with sauces and condiments made in house.

The signature Wagyu Double Cheese features tangy BÁGÁ original sauce, yuzu kosho aioli, wasabi pickled radish, and cheddar. The citrus and sour notes of the Japanese ingredients compliment the richness and fattiness of the more traditional cheeseburger components. My favourite, the Chicken Katsu, is a tasty combo of juicy panko-crumbed chicken thigh, miso mustard, and Japanese tartare sauce. Out of the group I was with, the overall favourite was SUPA BÁGÁ’s fancy take on a fillet-o-fish, the Ebi Sakana Katsu. This one has a nicely dense, panko-crumbed prawn and white fish patty, Japanese usuta sauce, and tartare sauce.

For sides, you’ll find chicken karaage, furikake fries, okonomi Fries, and tangy slaw.

To drink, there’s cold brew coffee, sodas and fruit-ades, along with matcha and houjicha lattes. Think yuzu matcha fizz, yuzu ichigo strawberry fizz, and melon soda. If you want, you can upgrade your drink to a float with vanilla ice-cream and sea salt cream. The matcha latte float is my pick of the lot – balanced and not too sweet.