Best Japanese curry restaurant BONDI

What is Japanese curry?

1 Award winning curry at BONDI

2 Curry in Japan-history

1 Award winning curry restaurant BONDI

Check their homepage (Japanese only) here http://bondy.co.jp/web/contents/home.html

Their curry is made from many different spices, vegetables and fruits, dairy products. So, it is very rich in flavor. You can choose how hot/spicy you want your order to be (sweet, spicy or very spicy). Also, you can choose the main from chicken (most popular), beef, pork, seafood, vegetables, clams, cheese, shrimp, mushrooms and so on. The price is about Y1500.

Check the restaurant site TABELOG for more info in English. https://tabelog.com/en/tokyo/A1310/A131003/13000439/

There are currently 7 branches of BONDY, but this one is conveniently located in Kanda Ogawacho, about 10 minutes walk from Ochanomizu JR station or 5 minutes walk from Jinbocho metro station.
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Easy to find, with the orange/red signs.

Display of spices at the entrance

I had the chicken curry, sweet. There were LOTS of chicken in the delicious sauce. Tryt the different pickles, too. The sauce was pretty hot/spicy, though mine was “sweet” sauce. So, be careful when choosing the level of spice.

2 Curry in Japan-History

“Curry” has a long history in Japan. First encounter with Indian Curry was around 1860-1870s when Japan started to open up to the world. Japanese government officials sent to Europe first saw the Indian sailors eating Indian curry, aboard the ship and had a big culture shock!

But by 1903, the first Japan made curry powder was sold in Osaka via the drug wholesaler (as Japan`s medicine was made from many of the spices used in curry!) Until then, all the curry powder was imported from the UK (C&B curry powder). From there, Japan adopted the curry into its many unique forms like Curry Rice, Curry Udon (on top of the noodle), Curry Soba (on top of the soba noodle) and Curry pan (inside the bread and fried).

By the 1930s, Curry has become an everyday Japanese dish, very popular with all the different age groups.

In 2016, on average, one Japanese person ate curry rice 7 times/month or 84 times/year (estimate by SB, Japanese curry spice maker). This is a LOT of curry!

ENJOY!

Any questions or comments?