Bondy Curry – Jimbocho’s Original European-Style Legend | MK Eats
- M.R. Lucas
- Sep 1
- 3 min read
I turn the corner into a back alley behind Jimbocho’s main bookstore strip, the kind of back entrance you’d miss if you weren’t paying attention. This neighborhood is a bibliophile’s paradise, but the real treasure here isn’t on the shelves.
The coast is clear — is today the day? A woman lingers at the entrance of a nondescript, multi-tenant building. The last time I visited, the line stretched out the door and into the alley, and I gave up due to the heat and humidity. But this morning, ten minutes before opening on a working Thursday, it’s just me and her. Too good to be true.
We enter the Showa-era building—yellowed wallpaper, tiled bathrooms from another century. She walks a few steps ahead, skips the elevator, and heads for the stairwell. Bam. There it is: a line snaking up the narrow staircase. A sign taped to the wall warns of a 15–20 minute wait from this point, like a Six Flags roller coaster line. I decide to wait. Patience is a virtue, especially in this situation.
At 11:00 sharp, the doors open. Each step upward jolts me with anticipation. About halfway up, an apron-clad staff member hands out menus and takes advance orders. I opt for the house standard: beef curry, medium spice, with cheese for good measure. After the menu, I wait another ten minutes and become part of the second flock welcomed in for the day. The red awning guides me into a retro interior untouched by modern renovation.
I’m seated at a red maple counter beside a fridge stocked with glass-bottle Coke, which feels like a good omen. Rock hits from the 2000s blare out, clashing just enough with the French bistro–style decor to create a cinematic vibe—somewhere between a French New Wave gangster movie and a Steven Soderbergh film. Cold water waits for me, followed by Bondy’s signature appetizer: two steaming potatoes with their original house butter. I split one open with the stubby spoon; the butter melted instantly into the flesh—a comfort that feels inherited, like a memory from the collective unconscious.
Then comes the main event. The European-style curry, pioneered here in 1973, is served alongside a tub of butter rice. The roux is rich, mellow, and complex—sweet from apples and peaches, sharp with red pepper, and deepened by a brown sauce lineage rooted in French cuisine. Butter and cream add heft; tomatoes and onions provide acidity and balance. Four or five thick cubes of tender beef sink into the sauce, topped with cheese, adding a decadent touch. Unlike other diners, I don’t receive a silver gravy boat; my curry is plated directly, leaving me briefly confused about how to transfer it onto the rice. Two spoons are provided, one broad and bulldozer-shaped, the other sleek and rounded. Do I scoop the curry onto the rice, or the rice into the curry? I try both, ultimately siding with rice into curry, though the woman next to me does the opposite.
Nearby, jars of fukujinzuke pickles, radish, and green shiso seeds provide an all-you-can-eat palate reset—sweet, tangy, and sharp. They ignite the tongue and allow me to begin again.
Dessert, in disguise, comes as an iced coffee with condensed milk. A long, delicate spoon is provided for stirring the sweet syrup in. I risk diabetes. It’s worth it.
Around me, red booths and black cushioned seats hum with the constant turnover of diners. Wooden blinds filter the sunlight, and yellow lamps glow overhead; a curious mural of fertility decorates the back wall. The staff moves around the floor like a warship crew: chefs in buttoned aprons, waiters in black vests, water glasses never left empty. Outside, more hopefuls take their place in an endless game of musical chairs—duck-duck-goose style—as each seat vacated is immediately filled.
Bondy is more than just curry; it’s a standard-bearer of excellence. Koichi Murata, the founder, studied art in France before opening in 1973. Inspired by the richness of French brown sauces, he combined them with Japanese curry traditions and generous dairy, creating what is now known as “European-style curry.” His butter, potatoes, and presentation—down to sprinkling cheese over the rice—reflect an artist’s eye for detail. Today, his son continues the legacy, and Bondy remains the pioneer who made Jimbocho famous as Tokyo’s “curry town.”
It’s been over 50 years now, and the lines still prove it: Bondy remains the Shangri-La of spice—always worth the wait.
Let MK...
Show you the heart of Jimbocho, where stacks of books and steaming curry share the same backstreets, and Bondy remains the pioneer.
