Tokyo Bombay's main shop, located down the road beside America Bridge, is hardcore "strong style" with standing counters only. This branch is diagonally across the tracks, in a corner of Ebisu Garden Place, and has both table and counter seats. In other words, you can eat Tokyo Bombay's curry sitting down. The menu and service are the same as at the main shop, with a cash-only ticket machine system. Nothing larger than 1,000-yen bills can be used, so you'll have to get 5,000- or 10,000-yen bills changed. Pickles and a small iced chai are also complimentary. My personal recommendation is the Keema Curry [ちょっと辛] (a little spicy). *Just saying [ちょっと辛] will get the message across. Add the 150-yen coleslaw too.

I had business at Ebisu Garden Place and was looking for lunch when I heard there was a "Tokyo Bombay," part of the lineage of Bombay, the famous curry restaurant in Kashiwa, so I paid a visit. It's a small shop that fills up with about 10 people, and there was a line at lunchtime. This time I ordered the signature Bombay Curry, piled high with vegetables, changed to the Kashmir flavor. When the curry arrived, the mountain of vegetables was bigger than I expected, and even without meat it looked filling. Even more than that, the runny, blackish-brown roux looked seriously spicy, and when I actually ate it, a sharp heat spread excitingly through my mouth from the very first bite. It seems to use hardly any oil, so it's light, and the firm rice goes down fast because of the heat. The sweetness of the vegetables is wrapped up in the curry's heat, giving a kind of dizzying, trance-like feeling. Gradually my hands started to tremble, and I kept eating while facing down the intense heat; after finishing, I was drenched in sweat but wrapped in a refreshing sense of satisfaction. It's very spicy, so I think it'd be tough if you really have no tolerance for heat, but you get to eat lots of vegetables and somehow feel healthy.

Bombay Curry made with over 350g of domestic vegetables, with Kashmir. My first time at Bombay's Garden Place location. Even relying on GPS, I got lost on the grounds. I'd heard beforehand that this place has the Bombay Curry that you could previously only eat at the main shop in Kashiwa, so I'd decided on that. I selfishly asked for a "Bonkashi," with the sauce switched to Kashmir, and they handled it with a smile. I haven't eaten anything since yesterday, so my brain is in a dangerous state where it keeps wanting to add more. On top of curry with over 350g of vegetables, I added chicken as an option, plus a large serving of rice… The Bonkashi that showed up was such a huge amount I couldn't figure out how to eat it. For now I keep dishing it out onto a plate, but it just doesn't run out. The Kashmir gravy is delicious of course, but it seems to lose out to the amount of vegetables, and it tastes lighter than usual. With this many vegetables, it might be better to have it as the regular Bombay Curry. Before I'd even eaten half, the complimentary chai arrived. Chai during the meal is tasty too. There's still plenty of Bombay's charm left that makes me want to try lots of things on the menu.

[Introduction] A curry shop next to the restaurant strip about a 10-minute walk from Ebisu Station toward Garden Place (the moving-walkway corridor). I visited on a Sunday at 8:30 p.m.; there were no customers before me, and 4 or 5 came in afterward. The Ebisu main shop is standing-only, but this location has seating: 3 counter seats, 2 single seats, 3 two-person tables, and 1 three-person table (outside). The interior is bright, white, and café-like, and the counter where you can peek into the kitchen is the best seat in the house. The meal-ticket system and verbally ordering pickles (free) are the same across locations, and the cheerful, upbeat staff gave me energy. They also told me about Nepal in fluent Japanese. [What I ordered] Keema Curry (red ver.) 〇A jet-black minced meat curry. Quite spicy. The heat is about 80% of the Kashmir, and the umami and sweetness from the minced meat, cabbage, mushrooms, and eggplant soften the spiciness. Very delicious, but the aftertaste fills your mouth with heat that carries a solid Kashmir-style spice and herb character. 〇Mountain Curry A sesame curry like so-called tantanmen. Not spicy; the sesame oil and sweetness, plus the aroma of spices and herbs lingering in the aftertaste, make it addictive. It has 3 chunky cubes of chicken, and together with the sesame oil, it's a more filling curry than it looks. That said, it feels less like curry and more like tantanmen with a spice-curry flavor (lol) 〇Spice Gyoza Momo (exclusive to this location) Boiled dumplings. Apparently both the filling and the wrappers are handmade. The meat-and-vegetable filling has a faint aroma of curry, spices, and cilantro, an unusual kind of tasty. Surprisingly delicious, and it goes better with beer than rice. It comes with 2 sauces: the orange one is a sour-spicy paste sauce with herbs and spices, and the other is an umami paste sauce with a sesame-like oiliness. The sauces alone make great beer snacks! 〇Yebisu canned beer (350ml) When you come to Ebisu, it has to be this rich beer! A glass you'll definitely want to pair with the gyoza. 〇Chai The mini chai after the meal is on the house. Chai after a spicy curry is something special! [Finally] I've made the rounds of Bombay's Kashiwa main shop and Ebisu main shop, and at every location you can eat unusual curries that are hard to have at home, delicious and freshly made. A truly great curry shop—everyone, please give it a try 😋b-

<January 2026> I first visited in December 2025. It was my first "Tokyo Bombay" in a long time, since the old Kanda location closed. Both the kitchen and floor are staffed by Nepali staff; the floor staff speak excellent Japanese, and everyone, including the kitchen staff (one was from the old Kanda location), welcomes you cheerfully. From the ticket machine I bought the "Bombay Curry" (1350 yen incl. tax), said to use 350g of domestic vegetables. I asked for the spice level "超3" (Super 3). It's a traditional menu item from the original Kashiwa shop, and this was my first time actually eating it. The "Bombay Curry" uses so much onion that I couldn't help staring and wondering, "How much onion goes into a single serving?" The curry sauce itself is chicken-based (no chicken meat in it), and at "Super 3" spice I enjoyed it hot and spicy. You can watch the cooking process in the open kitchen through an acrylic panel, and the careful finishing and plating truly showed seasoned skill. I went back in January 2026 and chose the "Keema Curry" (1100 yen incl. tax) that I often ordered at the old Kanda location, and "Cheddar Cheese" (150 yen). For the "Bombay Keema," I chose the extra-hot "Red" based on Kashmir curry and requested spice level "Super 3." I started with a spoonful of just the "Red." A straightforward, sharp, fiery heat from the Kashmir curry base hits you hard, then the aroma of cardamom mixes in as the spiciness chases after it. I didn't see cashew nuts as a topping, but plenty were used inside. Mixing in the cheddar cheese adds richness and umami. My first "Bombay Keema Red" in over a year and a half since the Kanda location closed—I savored it thoroughly. The Brick End area is pretty much right beside the JR tracks. It's a bit dim at night, but easy to walk, so you can pass through without worry.