The Dirty Stall

Dons de la Nature

Posted on: September 28, 2016

Dons de la Nature seems to be one of those places that is relatively unknown yet shouldn’t be.

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It doesn’t seem particularly crowded on the few times I’ve been there, and it seems like only tourists eat here.

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It’s spacious but not big, just about 5 or 6 tables. Amusingly it’s located just 1 building away from the Ginza Trecious where Aroma Fresca is located.

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The star of the restaurant is really this huge custom-built brick oven which the chef sears the steak within.

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Everyday the chef personally heads to the beef auction market, in Shinagawa if I heard him correctly, and picks the best beef for the day. I chose the Matsuzaka wagyu sirloin, and 400gm was the minimum order, even for 1 person.

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Inside the oven is binchotan, the odorless white charcoal used by most high-end Japanese restaurants for clean grilling without the smoky taste.

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It is quite indescrible how good this is, even with all the superlatives we food bloggers love to throw at good food.

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The exterior is crisp and perfectly charred but the interior is soft as tofu.

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Maybe you’ve heard about how wagyu melts in your mouth like butter and always felt how that’s so exaggerated?

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Steak at Dons is probably where descriptions like that happened and just gets filtered down to all wagyu eaters.

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