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Supa San (Mumbai)

Create a neighbourhood izakaya for Mumbai’s younger, vegetarian friendly dining culture — authentic in form, adapted to place.
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The Work:

  • Anchored identity in kettle rice and robata.
  • Delivered a 70-dish menu with breadth but Japanese discipline.
  • Wove vegetarian depth and spice-led notes into the menu.
  • Trained BOH for precision, FOH for food–drink rhythm.
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The Results: 

  • Times Food Award 2024 — Best New Concept.
  • Press recognition for authenticity and energy.
  • Teams delivering consistency across a complex menu.
“HH brought authenticity, precision, and soul to every dish, elevating Supa San’s izakaya into something truly world-class.”
Abhishek Bindal, COO, ABNAH
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