Best Steak in the World

Tokyo - Wagyu Beef @ Dons de La Nature

Black-haired Japanese cattle are grass-fed for eight months, followed by soybeans or corn, and massaged to aid its famous marbling. Chef Otsuka hand-picks the best Wagyu he finds each day. Wagyu is dry-aged for a month, then wet-aged so fat turns into savory amino acids. Seasoned with salt and pepper and skewered, beef is grilled in a custom-built kiln over charcoal from Japanese oak that creates intense heat. Falling fat causes the charcoal to smoke, adding flavor. Presented whole, the seared, medium-rare steak is cut at table, revealing a still red middle.