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Archive for November, 2010

Parking notice

The last few weeks, the parking area is fullquite often at both lunchtime and dinnertime. When you come by car and cant find a spot, come in and ask us. Often you can park behind my car or we know a few other spots. Sorry for the inconvenience

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End of November

Well, It was quite busy the last few days. After a few weeks of hima as they call it here, we were sweating once again even the weather isnt that warm nowadays. Saturay night, Nozomi and her friend came for diner and Annete brought her friends for a drink. Sunday lunch we had a few guests who ran the Ise marathon. Last year I ran,too, but this year no practice time, unfortunately. Meryl and Aki dropped by and it was great to see them again. Meryl told me the recipe for “galettes” as well (more on this dish on Thursday, when the December lunch menu starts). Diner was crazy. Our electricity guy came with his family and there were a few other regulars. Tonight we had a family from momotori island, just of the coast from Toba. This family farms oysters and they brought a big box for us. I cooked up half the box. Poached oysters with steamed spinach and a creamy Hollandaise sauce grilled in the oven. They never had poached oysters and were very happily surprised. Later in the evening, Sean, Mutsumi and Nagachi dropped by and that is always a great way to end the day, chatting up with them and Eriko and I always have our end-of-the-day drink then.
So Eriko and I are happy it is almost weekend to relax a bit and even happier with the birth of our little niece lusie, who was born last Wednesday. Congrats little brother and Dennie.

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Yesterday was Wednesday and usaully our day off, but we had a private party reservation for 3 of our regular guests. These guests don`t actually like the food we are serving (3 ojisan, old guys), but really like to hang out, on quite afternoons, at Bondiya. Yesterday was the  birthday party for one of them. Already weeks ago he came with the request menu for what he wanted to eat and that is all the “good” food. I was a little surprised by the choices he made because almost all the ingredients are out of season and therefor very expensive, but he pays,so…

They started with a huge snapper (madai), cooked with boiling water on the skinside for a very short time and then cut up like sashimi served with good soy sauce, fresh wasabi and grated ginger. The snapper was so big they couldnt eat even half, so we had the rest for dinner today. Next was a plate with other seafood. Graved lax, grilled scallops in saffron and vinegared sea cucumber (namako). Then some scallop soup, a small salad and crackers and as the “grand finale” they had a 300 gr Matsuzaka beef steak with radish and ponzu sauce. This got them really going and just for serving this, I got a 10.000 yen tip. The steak was amazing and Eriko and I were invited to join them after the kitchen work was done and we had to taste everything as well. I have to say (and not just because I cooked it) that steak was the best I ever had. So soft and tasty plus the ponzu/daikon sauce, perfect. Well, what these guys really like is drinking. Thay started with Champagne, then a bottle rose and then they continued with sake. I think Eriko and I can drink quite a lot before we are drunk (dont worry, we arent alcoholics, I think) but these guys (almost 70 years old) can really drink. I guess this is what they do every day, eating great food and getting drunk before it is dark. They had 2 big bottles (1.8 liter every bottle) in about 2 hours. Of course they had a lot of fun. Eriko and I don`t really like sake, so we had Heinekens instead. When they left our place at 2 o`clock they went to the snack/bar next door to do some karaoke and more drinking and we were invited, too. Eriko and I stayed till about 4 and we were wasted. We went home for our well earned afternoon nap. Today I heard from the neighbours the birthday party continued until 9:30 in the evening and all the time these guys kept drinking. WOW. I wonder if I will be like that when Im 70. (I hope I will have some other hobbies).

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Tomorrow is a national holiday (dont ask me which one), so we had quite a busy evening tonight. I hope tommorow’s lunch will be nice, too. To the Japanese readers, enjoy your day off. Im off to bed.

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So, as some of you might know, I used to be (and still am at home) an English teacher at Y`s Laboratory here in Ise. I worked there a bit over 8 years and had a great time there. I taught so many different people and with all of them I became friends, some closer than the other and some for a few months while others for the whole period I was there. This is what I miss the most about teaching, meeting all these people and getting them to know little by little and see their progress. I also miss the kids and all their funny and interesting things and smiles. At Y`s there were so many different co-workers as well. Language teachers, dance teachers, music, calligraphy, computer, flower arranging, etc. I learned so much from all these great people and Yuka (Cindy). Y`s is really a culture school, not just for the students.

In the time I worked in Y`s Laboratory, some of the most important events in my life happend, too. For example, I got married in 2002, my daughter Tiara was born on 2003, my son Skye in 2005, our new house in 2005, countless visits from relatives and friends from all over the world and several unforgetable trips to Europe and Asia as well. While I was in Y`s I was still busy with cooking, too. The first 4 years I worked part-time at Bon vivant (the famous French restaurant near Geku and Ise station) and I gave cooking lessons for 3 years in Heart plaza, too. I had great times at these places and learned a lot about Japanese culture and Japanese.

One of the things I really liked about teaching English was that most of my classes started in the afternoon, so I could stay up late (I usually finished at 22:00 anyway) and sleep in in the morning. Wow, it has been a while since I slept in.

Last year, Eriko and I decided we really wanted to start a restaurant. Already for years we were playing with the idea, but we never really took any real steps to make it happen, until we came across our current location. Well, yes, it is a bit small and not the most charming building in the world, but good enough to start with. When I first saw the place, I fell in love with the big windows and all the light that comes in in the afternoon. There is a nice little garden,too. We had to change a lot and thanks to Erikos father, the place is what it is now (Erikos father is a carpenter).

So, we opened on June 5th after 3 months of preparations. Opening day was fantastic. We got so many flowers and gifts, positive reactions and a lot of great customers. Soon after the opening, the world cup football started and it was great to watch several matches at the restaurant, with the highlight Japan-Holland. Great evening and Holland won of course and ended up runner up by losing to Spain in the final. (Andres Iniesta is still not welcome in Bondiya).

Now, we are open for almost half a year. Time goes so fast. I got used to my new life pretty fast. Getting up early and soon going to work and start with the daily routine. Fish shop, prep, lunch, prep, nap, pick up the kids, shopping, our dinner, dinner time until 00:00, clean up, go home, bath,bed and that 6 days a week. Busy, busy, busy. Even though there aren`t always that many customers, there is always something to prepare or clean.

The things I really like about having your own restaurant are, for example, a full restaurant when all orders come at the same time or later in the evening when some “bar” customers come by and we have a drink together. Also going to the fish shop is fun, cooking dinner with my children, an old student coming for lunch or diner, catching up with regulars, planning next months lunch menu, etc. In other words, it is fantastic to have your own restaurant ( only a few more customers would be nice)

So, teaching is and was a very interesting job which I really enjoyed, but my heart still lies in cooking and hopefully I can continue this for a long time.

 

P.S. recently we have a bit of a parking problem. When you come by car to Bondiya and the parking is full, Please come in and we`ll help you finding a spot. our excuses forthis inconvenience

 

 

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So here a post with Bondiya info

Openingtimes: Lunch 11:30-14:00 (last order 13:30)

Dinner 18:00-00:00 (last order 23:30)

Closed on Tuesday evenings and Wednesday all day.

We are available for private parties on any day. Please call to get more info or reservations.

Special opening/closing times in December.

22 December open lunch and dinner (Wednesday)

23, 24 and 25 special Christmas menu lunch and dinner. (reservation for more than 4 people, 1  bottle housewine free)

28 and 29 December open for lunch and dinner (Tuesday/Wednesday)

30 and 31 December closed (due to osechi preparations) (Thursday/Friday)

1and 2 January open for dinner only.

3 until 13 January closed for winter holiday.

From Thursday 13 January normal opening times again.

Bondiya

516-0804 Mieken

Ise city

Misonocho

Nagaya 1963

Tel: 0596-29-1168

E-mail: bondiya.ise@gmail.com

 

Bondiya is available for private parties, year end parties, nijikai, family dinners, birthday parties, etc.

We have special menus for larger groups that will serve the best dishes of bondiya served on the table or buffet style.

The cheapest food only menu starts at 2000 yen per person (from 12 people), 2500, 3000, 3500 (for any group).

All included (food menu and 2 hour free drink (with a few exceptions) from 5000 per person.

Please call for more info.

 

Lunch menu changes every month: 1150 yen

*Starter plate with 3 items and soup (2 options)

*Meat main dish*

or

Fish main dish*   (*includes mini baquette or rice)

or

Bread main dish

*plus 200 yen ice-cream and coffee or tea (hot or cold)

 

When you have any questions, suggestions, complaints or would like to make a reservation, please contact us on 0596-29-1168 or  bondiya.ise@gmail.com (in English or Japanese).

 

 

 

 

 

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Computer work

Hi, just finished putting in the whole menu including desriptions etc. This took me about 3 hours. Check it out and let us know what you think of the dishes etc.Tired now. Tomorrow more.

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