Dons de la Nature

Food: 5.0÷5.0
Service: 4.0÷5.0
Value: 3.0÷5.0
Décor: 4.0÷5.0
Overall: 4.5÷5.0
This is a very belated review as I came here in 2012. The other reviews are correct in that the beef here is indeed massively marbled and the steak almost came out too fatty (hah). Absolutely skip the tenderloin and go for the sirloin — otherwise, why would you even bother?

Skip the Kobe hype. You can find Kobe beef all over Tokyo. Dons de la Nature serves whatever is the best beef they can find at the local auction. We split a smallish portion of sirloin cooked over their special charcoal to a perfectly crusty medium rare. You could cut the steak with your fork. It was so fatty and succulent, tender beyond belief. I would never order a sirloin at a decent steakhouse in the US (do they even carry sirloin?), but here it looked better than the filet. See the attached picture. I’ve never seen such an abundance of delectable marbling on any steak. It actually reminded me a little bit of foie gras just because it was sooo rich. In fact, it was so rich that I couldn’t eat it very often. That’s likely why they suggest splitting a steak the size of what I would normally eat for lunch in the US. Or maybe that’s why American’s are so much ummm, bigger, than their Japanese counterparts. I would be remiss if I didn’t mention the amazing host and cook who run the tiny restaurant. We made reservations a week in advance through our hotel and were so lucky to get a table. They gave us a champagne toast at the end of the meal and a commemorative gift for the road. I don’t think this place gets many tourists. I’m torn between wanting to keep it as a secret for myself or sharing it with the world. Also, of note, you can bring your own wine which turns this into a stupidly affordable Michelin quality dining experience.

An incredible Japanese STEAKHOUSE.
Japanese beef. Arguably, the best beef in the world. Its deep marbling, meltingly sweet fat, and incredible tenderness commands nose bleed prices. Rarely enjoyed as an American style steak but treating it as American beef brings out a different dimension and flavor to the beef that is hard to forget.
The steak, two cuts offered nightly (on our visit, a boneless sirloin and filet from Saga). Grade A5. 30 day dry aged then 30 day wet aged Steaks are blasted in a custom kiln where binchotan charcoal (oak) of 1,000 degrease creates the perfect crust protecting the beautiful center. Salt and pepper are the only seasonings.
Opting for the Sirloin, the finished product is stunning in its sweet, beefy flavor and complex umami finish. While very rich, the fat is not excessive. The dish is served complete with an über sweet baked potato and steamed fresh veg.
Note: 400g minimum order (can be shared between two). JPY 30,000. Maximum doneness is mid rare. The brand of beef varies based on what was best at the time.
While the beef is the star, ordering the meal complete added a perfectly cooked, very fresh seafood starter (warm smoked salmon and ikura, snow crab legs and flaked body meat, botan ebi, and white shrimp all served over baby greens in a citrus vinaigrette). A beautifully extracted, flavorful, beef, vegetable consume with a pronounced celery flavor and hint of gelatin followed.
An American style assortment of fresh baked breads is offered with very creamy butter. The meal is finished with a plate of in season fruit.
Very friendly service akin to a true American steakhouse. The husband, a veteran chef, his wife, the head server /​sommelier.
Small but very well chosen wine list with vintage depth. Only French wines with an emphasis on Champagne and Burgundy. A Bordeaux and grand cru Burgundy are offered by the glass as well. Very reasonable markup considering the age of the wines.
No English menus but English spoken. 20 seats (eight in private room), an additional six at the chef’s counter where diners can observe the meat being cooked.
An incredible meal and a tremendous way to enjoy the best beef of Japan. Quality comes at a price. JPY 58,000 for two inclusive.