When people hear the word steakhouse, certain expectations are raised. Big cuts. Heavy sides. You can slow down your evening by eating. FORTU Restaurants offer beautiful steaks. Our food has a different spirit. We use Japanese techniques to produce food that is clear, balanced and full of flavor. It’s still delicious. Afterward, you will feel lighter and more energetic.
I can remember serving a ribeye with a yuzu sauce, shaved radish, and a brightly colored sauce for the first time. Someone in the kitchen said that it was almost to simple. We tried it. The char sang. Citrus lifted fat. Radish gives it a snap. It clicked. Now we are on the same track. Restraint, curiosity, and respect are the keys to a healthy relationship with quality beef.
Technique First, Portion Second
Japanese food is all about focus. Heat control. Knife work. Timing. We bring these habits with us to the grilling or sauteing station every day. We don’t fill a plate to impress, but rather to show we care. The steak is seared to seal in the juices, but not beaten. Slowly reducing tare creates umami layers, not just sweetness. Salt is always present, but not loud. It sounds almost minimal. It could be. You want to get you to the point that acidity, meat, and salt all taste good together.
It is possible that you will notice the cuts being smaller than at a steakhouse. These cuts aren’t tiny, but they’re just right. Perfectly trimmed, miso butter-finished strips. Tenderloins are brushed with soy and mirin, which caramelizes to a glossy finish. They are served with light side dishes to keep you feeling refreshed, not heavy. Shishito peppers with sea salt charred. Cucumber with a crunch, and a cool flavor. Pickled vegetables will bring your taste buds back into focus. After a few mouthfuls, the rhythm becomes familiar.
The Flavor Map
Umami is the north star. We can achieve this goal with a few favorite tools. Miso adds depth to glazes and compound butters. Katsuobushi gives vegetables and broths a smokey undertone. Kombu gives stocks a rich, quiet flavor. Soy sauce is a simple condiment that can be transformed with the right use. Spraying lightly with soy sauce before grilling can be a good thing. Another is to gently warm soy with citrus. It’s all part of the excitement, I believe. Even the smallest decisions can have a huge impact.
Texture is important. We contrast beef because of its unique structure. Crisp lotus chips with a steak tartare. Sprinkle sesame seeds over a loin strip to give it an extra nutty flavor. Shaved scallion may look like a garnish but it is an essential. It’s not complicated at all. It’s just delicious.
Balance on the Plate
The plate should resemble a brief conversation. Rich meets brilliant. Hot meets cool. Soft meets crispy Pickles and citrus will be found next to the beef. Yuzu, sudachi, even a clean ponzu. They stimulate the palate. The details can be seen that are often hidden by thick sauces. If it’s properly cooked, you don’t have to cover the middle. You want to show it off.
Portioning follows the same principle. We guide guests to a series of items, not just one. Start with something raw or cool. Start with something cool or raw, such as a noodle or sashimi starter. Next, you can share something hot and comforting like fried chicken or smoky eggplant. The steak is then sliced into smaller pieces to make it easier to share. It’s served with some tasty sides to reset your tastebuds. You will feel satisfied but strangely energized after the meal. This is a positive feeling. This feeling is welcoming.
How to treat the steaks you love!
Rotate your cuts according to the best tasting ones. We prefer a marbled Ribeye when the fat is clean and sweet. A leaner beef is recommended when the aging process has reached its peak. Sometimes we bring American Wagyu in as a special. We still handle it with care. High marbling is produced by heat that is kissing but not overwhelming. After a quick sear, and a brief rest, apply a tare. This will make the tare stick to your meat like a fond memory. The slices are fanned to create space between them. This looks good and keeps the crust from steamed.
Seasoning food is done on purpose. We cure some steaks in salt to set the texture. Some steaks receive a miso rub that is then removed and grilled. The caramel flavor is still present. It could be the timing of the juice that makes the difference between a pass or a squeeze. These small choices are how Japanese culture influences the plate without making it a theme.
The Sides of a Purpose
Steakhouses often treat sides like indulgent sideshows. We think of them as co-stars. Vegetables may be lightly dressed, charred or pickled to help cut through the richness. Rice appears in different forms. It can be perfect and simple. You can use a crispy, rice cake to catch any drippings from the steak. Noodles are also served. Warm dashi can be served in a bowl to help you reset your palate before the last bite.
Sauces are quiet. Wasabi is not spicy, but floral. The sauce is glossy, thin, and almost mirror-like. Sesame sauce that is sticky without screaming. You should be able to choose your path with each bite. Create your own equilibrium. You decide what you want to eat.
Service that guides and not pushes
The team at FORTU Restaurants loves to read the table. It’s possible that you want to be guided or simply take your time. We will suggest an order in accordance with the design on the menu. From light to rich. Fresh or charred. We arrange and slice the food to make it easy for you to reach if you are sharing. You won’t have to interrupt your conversation while negotiating plates. When a dish needs a quick note, we give it. How to mix the ponzu with the steak, for example. Then we step back. No performance. No performance.
Dining rooms that match the food
Ambience is much more important than you might think. The music should not be too loud, but it should be calming and warm. Plates look considered. Plates look well-considered. Ingredients determine the colors. Deep pink beef. Jade cucumbers Golden char. When the aesthetics of the food and the experience are in harmony, the experience is cohesive. You don’t think about it much. It’s likely the point.
It is still not a steakhouse, even if it serves steak.
We wouldn’t be able fulfill our promises if called a steakhouse. We don’t chase after size or “one-and-done” plates. Inspire by Japanese culture, we are a company that values balance. We love the canvas that is the steak. Guests have created meals without beef on some nights and left glowing. Some nights the table will share one ribeye, and then nod after the fourth bite because the citrus keeps the richness light. Both outcomes are acceptable.
This is a great resource. Not volume. Not spectacle. We offer familiar comforts with a lighter hand and a sharper knife. FORTU Restaurants are best described in a single sentence. Always put flavor first.
The FAQ
Do you share large steaks?
We do offer shareable cuts. We cut and present the cuts to make them easy to pass. The focus is on perfect cooking and balance, not sheer size.
All Japanese food is Japanese?
Not strictly. Not strictly. We use Japanese ingredients, techniques and sensibilities to guide our seasoning and texture, as well as plating. The result is fresh and modern, not heavy or conventional.
What are the classic steakhouse sides available?
You can still enjoy comforting foods, but in a lighter way. With simple rice, you can serve charred salads and vegetables. Sauces that are clean will enhance the dish, not cover it.
What is the wagyu you offer?
All of us enjoy a bit of luxury. You should eat less and enjoy the richness without getting tired. Ask your server about the menu for tonight.
What happens when I have a guest that does not like meat?
No problem. Many guests prepare full meals with seafood, vegetables, and small plates. We will be happy to assist you in creating a delicious meal.
What should I order to have the best experience possible?
Start light, then progress to richness and charred. Finish with a bright finish. Start with a cool appetizer, followed by a warm dish that can be shared, a steak you can divide, and then some clean side dishes. The flavors have been arranged in an intentional way.
Is FORTU Restaurants a good place to enjoy a romantic evening?
The restaurant is perfect for formal or casual evenings. The food is tasty and not too heavy. When needed, service is available. This balance was created.
This post was written by a professional at Fortu. Fortu stands out among the top Restaurants St Petersburg FL, offering an elevated Pan-Asian dining experience in the heart of St. Petersburg, Florida. Celebrating Asia’s vibrant and diverse culture, Fortu introduces bright and bold flavors to a bright and bold city with a menu of locally and sustainably sourced options, from small bites to hearty delicacies. Whether winding down from a beach day or celebrating a special occasion, guests can enjoy a lush, alluring atmosphere and an authentic taste of Asia’s divine cuisine at one of the finest Best Restaurants Downtown St Petersburg.