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.