Concept コンセプト

こんにちは!シェフのピムです。(国籍オランダ人)

まずは、Bondi屋の名前の由来、もうすでにご存じの方もいらっしゃると思いますが説明させていただきます。
オーストラリアのシドニーにBondi Beach(ボンダイビーチ)という場所があります。
そこには綺麗な白浜があり、人々はフレンドリー、異文化が交じり合いそれでいて近代的な雰囲気も漂うとても魅力的な場所。
私の店もそんなBondi Beachのような場所にしたいと願いこの場所の名前をいただきました。
それに私と妻が出会った場所でもありますしね。

さて、2010年に御薗町長屋にて初めて自分のお店Bondi屋をオープンさせて頂きそして新店舗への移転する運びとなりました。
ここで少しだけ私の歴史をお話しさせていただきます。
私は14歳で学校に通いながら料理の道へ進みホテルの学校でサービスを習い、後にヨーロッパ、オーストラリアと色々なレストランで修行をしてきました。
自分の場所、今までの経験を活かした自分の考えた料理、自分の店でお客様と楽しい会話、毎朝魚屋さんへ行き自分がいいと思った物の仕入をする。
そうです、いつか自分の店を持つということが14歳からの夢でした。

そしてこの遠い自分の国から離れた場所、日本にとっても尊い伊勢の土地で自分のお店を持つことができました。
これもひとえに皆様方のご支援、ご厚情の賜物と深く感謝しております。

これからもスタッフ一同いい雰囲気作り、いい対応を心がけ皆様の信頼にお応えすることができますよう専心努力いたす所存でございます。

多国籍といいましても珍食材は扱っておりませんが世界各国の料理を扱っておりますので今までに食されたことのない食べ物等もおありかと思います。
その時は気兼ねなくスタッフにお尋ねください。
お話好きのフレンドリーなスタッフが質問にお答えさせていただきます。

それではまたBondi屋にて!

店主 Pim Wamelink

Welcome to Bondiya. In June 2010 we opened Bondiya at the previous location in Misono, Nagaya. Here we started, what for me was a longtime dream, our own restaurant. Since I was a teenager I always wanted to have my own place one day. Make my own menu, talk to the customers, shake some cocktails, go to the fish market in the morning, feel the rush when suddenly the restaurant is full, all fantastic aspects about having your own place. When I came to Japan, I taught English for nine years and that was great. I had a very good time and met so many interesting people, but still my heart lies within cooking and everything around it.

Bondi Beach is a famous beach in Sydney, Australia where Eriko and I met and had our first date, back in 2000. Bondi Beach is a melting pot of people, food and cultures with several backpackers places and international students, but also a modern, trendy area with in the center the beautiful white beach where you can escape the busy city life. This is the main idea behind Bondiya. An international eatery where people from all ages, can enjoy food, music, atmosphere and culture from all over the world in a relaxing, warm, homey surrounding.

In July 2012, we moved to our current location. We have 8~12 chairs on Western style tables, about 18~22 seats on the tatami sitting area and four chairs at the counter. Also, on the second floor, we can seat 10~30 people in a private room, perfect for nijikai, bonenkai, Christmas parties or other events. For these parties we have special menus and drink deals available.

The food at Bondiya is small history book about my cooking career. I started as a part-time kitchen hand when I was 14 years old at a local restaurant where they served simple, cheap but delicious food and I really liked the team spirit in the kitchen. I decided to go to the hotel school and later a four year cooking college. Here I learned the basics about cutting and cooking, but also to be creative and always try new things. Besides these factors, I also picked up some restaurant economics, English, German and French and studied about wine, beer and other drinks. I mainly learned Mediterranean cuisine (French, Spanish, Italian). Later, when I traveled more I learned more about North American food, Asian (Thai, Indian, Indonesian, etc.) but also modern Australian, fusion and even some Japanese. When I started living in Japan in 2002, I worked five years part-time at Bon Vivant. Here I learned a lot about the style and taste of Japanese.

Now we have a menu full of interesting dishes that all have a different story or time frame. We serve all kinds of dishes; from spicy to salty, from simple to complex, from snacks to French style main courses and in all for very reasonable prices. Check out our menu section on this website for an idea of what you want to order next time.

We think in addition to the menu and atmosphere, the service from the staff is very important. Eriko a very outgoing and friendly person and is never too shy to have a chat with the customers. If you have any questions about the food, wine or restaurant, or if you just wish to have a chat, please talk to Eriko or our other staff members. They are very happy to have a chat.

We hope to see you soon at Bondiya for an unforgettable experience.
Pim Wamelink.