Philosophy The Bar Menu Private Events Visit Reserve on OpenTable

97 Central Ave, St. Petersburg · (727) 500-2918

A sushi chef drawing a long yanagiba knife through a block of bluefin tuna under warm lantern light

Michelin Recommended · Downtown St. Petersburg

Fortune favors
the table.

Fortu is a Japanese-inspired restaurant where modern Asian cuisine meets the artistry of global technique and tradition — sleek, intimate, and worth savoring.

Reserve a table Explore the menu

Behind the counter, the knife never hurries — bluefin broken down by hand, A5 wagyu kissed with fire, every plate composed to be shared.

Recognized

Michelin Recommended MICHELIN Guide

Modern Asian · Japanese Inspired 97 Central Ave

Reserve on OpenTable

Our philosophy

Japan's culinary spirit,
through a global lens.

Fortu is a Japanese-inspired restaurant in downtown St. Petersburg — a Michelin Recommended destination where modern Asian cuisine meets the artistry of global technique and tradition.

Our menu celebrates Japan's culinary spirit through the lens of worldwide influence, designed as small plates meant to be shared and composed from meticulously sourced ingredients. Sleek and intimate, our space is complemented by an expertly curated cocktail program that turns the ritual of dining into something worth savoring.

  • RecognitionMichelin Recommended
  • The formatSmall plates, shared
  • The sourcingMeticulous, always
  • The roomSleek & intimate
Hands with chopsticks reaching across a shared spread of Fortu small plates — wagyu nigiri, hamachi, gyoza, fried rice and choy sum — on the sage banquette under the lanterns
The table · small plates, shared
A bartender whisking vivid green matcha with a bamboo chasen beside a gold-rimmed coupe of the Matcha Kanji

The bar

The ritual,
whisked.

The Matcha Kanji — ceremonial matcha whisked to a jade froth, folded into 6 O'Clock gin, sake and madeira. Every pour is composed with the same intent as the kitchen's plates.

Sake, from crisp
to cloud-soft.

Junmai daiginjo poured by the glass, yuzu sake, nigori like first snow — and a cellar of champagne, Burgundy and Napa beside it.

Matcha Kanji · Sakura Blossom · Geisha Martini · Haiku · Kakao Kohi

Peruse the bar list

Cocktails · Sake · Cellar

The bar, briefly.

A taste of the program — the full list lives on every table, with after-dinner amari, cognacs, ports and dessert wines to close the evening.

カクテルCocktails

  • Sakura Blossom — Bombay Sapphire, cherry blossom, lychee18
  • Geisha Martini — Haku vodka, vanilla, spiced passion fruit, bubbles20
  • Kakao Kohi — Grey Goose, D'Ussé, cacao, allspice, espresso18
  • Matcha Kanji — 6 O'Clock gin, sake, madeira, matcha17
  • Haiku — Coconut Cartel rum, Ambrato vermouth, lime, galangal18
  • Oritsu Mandarin — Toki whisky, mandarin, soda18
  • Kinoko — Redemption bourbon, maitake, butter, palm17
  • Hakko Shita — Corazón tequila, fermented pineapple, agave17
  • Kuraun Melon — Patrón, melon, hellfire bitters18
  • Seaside in Osaka — Beefeater 24, Kleos Mastiha, cucumber, lemongrass17

酒Sake

  • Konteki 'Pearls of Simplicity' Junmai Daiginjo18
  • Kubota 'Niigata' Junmai Daiginjo22
  • Kawatsura 'Olive' Junmai Ginjo18
  • Narutotai 'Nama Genshu' Ginjo16
  • Bushido 'Way of the Warrior' Ginjo Genshu16
  • Shiokawa 'Yamahai Cowboy' Junmai Ginjo15
  • Ryujin Shuzo 'Dragon God' Ginjo15
  • Amabuki Shuzo 'Gin No Kurenai' Junmai Rosé14
  • Tsukasabotan 'Yamayuzu Shibori' Yuzu Sake13
  • Tozai 'Snow Maiden' Nigori14

By the glass — most pour as bottles too, $72–160.

葡萄酒The Cellar

  • Dom Pérignon Brut, France385
  • Billecart-Salmon Rosé, France165
  • Charles Heidsieck Brut Réserve150
  • Domaine Miller-Cyrot Meursault '22220
  • Stag's Leap Karia Chardonnay, Napa gl22
  • Domaine Séguinot-Bordet Chablis gl20
  • La Croix Ducru-Beaucaillou '15220
  • Rocca Giovanni 'Ravera' Barolo '20135
  • Truchard Cabernet, Napa gl22
  • Kurtatsch Sonntaler Schiava gl18

Plus amari, cognacs to Rémy XO, ports & dessert wines.

Split king crab legs napped in yuzu kosho beurre blanc with charred corn, steaming on dark ceramic

From the sea

King crab,
gilded in yuzu.

Split king crab napped in a yuzu kosho beurre blanc with charred sweet corn — the sea plate that silences the table.

And the rest
of the table.

Miso black cod lacquered to a shine. Wagyu gyoza in brown butter ponzu. Pekin duck with preserved rhubarb. An Australian wagyu filet in fermented bean.

King Crab · Miso Black Cod · Wagyu Gyoza · Pekin Duck · Wagyu Filet

See the full menu
The Fortu dining room on a Friday night — bartenders shaking cocktails, guests at the bar, and a dressed-up couple smiling over their drinks

Friday, seven o'clock

Set for two.

Bartenders mid-shake, the room in full swing, and a table for two that fills course by course. Sleek, intimate, alive — Fortu was made for date night.

The night is
the menu.

Start with a cocktail, let the nigiri arrive when it's ready, split the black cod, argue over the last gyoza. Dessert decides who was right.

Mon–Thu & Sun 5–9 pm · Fri–Sat 5–10 pm · 97 Central Ave

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Hours & location

Central Ave,
after five.

Find us on Central Avenue in downtown St. Petersburg — an intimate room made for slow evenings. Reservations are recommended; we hold tables for 15 minutes.

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営業時間 the week

  • Mon – Thu5:00 – 9:00 pm
  • Fri – Sat5:00 – 10:00 pm
  • Sun5:00 – 9:00 pm
A private dinner at Fortu — guests raising coupe cocktails and sake cups in a group toast over a long table of nigiri and gyoza beneath the pendant lanterns

Private events

The whole table
is yours.

Celebrations, corporate dinners, and evenings that call for the room to yourselves — our team builds private menus around the same small-plates spirit, shared down the length of the table.

Inquire now Email the events team

Or call (727) 500-2918 — we'll walk the date, the headcount and the menu together.

From the kitchen, tonight

@forturestaurant
Miso black cod, lacquered and caramelized, on dark ceramic Charred grilled octopus with smoked pepper and potato crisp Mushroom dumplings in parmesan dashi under shaved black truffle Sliced Pekin duck breast with preserved rhubarb A slice of vivid purple ube cheesecake with white chocolate curls