ORLANDO, Fla. — Central Florida has a new steak house that has added Japanese influences to the menu.

“[Nomikai by Sushi Saint] has all the fun stuff that a steak house has, and we’re kind of reinterpreting with our Japanese ingredients and techniques,” Chef Sinji Toguchi said.

His Japanese-Peruvian descent is inspiring the restaurant’s culinary creations, like the ahi verde sauce on the Salmon Crudo.

One of the biggest things he learned at the prestigious culinary institute in Miami, Le Cordon Bleu, is to let the ingredients speak for themselves.

“Not masking it with too many things. Anything that goes on it is just to enhance it,” he said.

You’ll see that in his filet mignon creation as well. Let’s cook!

Nomikai-Style Salmon Coconut Ají Verde Crudo

The prep time for this dish is about 20 minutes, and the recipe yields 2–3 servings.

Ingredients for the Coconut Ají Verde Sauce

2 tablespoons Ají Amarillo Paste (The critical Peruvian yellow pepper paste that gives ají verde its authentic punch)
Coconut Cream: 1/4 cup coconut cream (Use the thick layer from the top of a can of full-fat coconut milk for optimal creaminess.)
1 cup fresh cilantro, packed (leaves and tender stems)
2 chopped scallions
1 garlic clove
1.5 tablespoons freshly squeezed lime juice
2 tbsp olive oil/grapeseed oil
Salt to taste

Ingredients for the crudo plate

8 ounces sashimi-grade king salmon, kept very cold
1 serrano or jalapeño pepper, sliced paper thin (for a fresh kick)
Micro-cilantro or scallion curls for garnish
Flaky sea salt: (such as Maldon Sea Salt)

Preparation

Blend the coconut ají verde.
In a high-powered blender or small food processor, combine the cilantro, green onions, garlic, Ají Amarillo Paste, coconut cream, and lime juice and blend on high until the mixture is uniform and bright green.
With the blender running on low, slowly drizzle in the oil to emulsify the sauce into a smooth, velvety consistency.
Season with a pinch of salt to taste. Pour into a container, and chill in the refrigerator while you prepare the fish.
Ensure your fish is thoroughly chilled. (Putting it in the freezer for 5–10 minutes prior can make slicing cleaner.)
Using a very sharp sushi knife (yanagiba) or chef’s knife, slice the king salmon against the grain into thin, bite-sized sheets (about 1/8- to 1/4-inch thick).
Spoon a generous pool of the chilled coconut ají verde sauce directly onto the center of a cold serving platter, smoothing it out evenly.
Artfully drape the salmon slices, slightly overlapping across the top of the sauce.
Place a paper-thin slice of serrano pepper on each piece of salmon. Garnish the entire dish with micro-cilantro or finely minced green scallion tops, and finish with a delicate sprinkle of flaky sea salt. 
Serve immediately while chilled.

 

Nomikai-style Tare Marinated Filet Mignon in Umami Butter

 

The prep time for this dish is about 30 minutes, excluding 2 hours of marinating. The actual cooking time is 10 minutes. The recipe yields two servings.

Ingredients for the Japanese tare glaze and marinade

1/2 cup high quality soy sauce, like Yamasa or Kikkoman
1/2 cup mirin (sweet Japanese cooking wine)
1/4 cup sake
2 tablespoon brown sugar
2 garlic cloves, smashed
1-inch knob fresh ginger, sliced
1 stalk green onion, cut into 2-inch pieces

Ingredients for the Umami Butter

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 teaspoon shiitake mushroom powder or MSG (This provides that signature deep Nomikai Umami depth.)
1 teaspoon white miso paste
1/4 teaspoon garlic powder

For the steaks

2 center-cut filet mignon steaks (about 6–8 ounces each)
1 tablespoon high-smoke point oil (grapeseed or avocado oil)
Flaky sea salt and fresh black pepper

Preparation

Before beginning your other preparations, place the filet mignon in a shallow dish or zip-top bag, and pour half of the cooled tare sauce over them. Reserve the other half for basting later. Marinate in the fridge for 1 to 2 hours, turning once.
For the tare, combine the soy sauce, mirin, sake, brown sugar, smashed garlic, ginger slices, and green onion in a small saucepan, and bring to a gentle boil over medium heat. Then lower the heat to a simmer.
Let it reduce for about 8–10 minutes until it becomes slightly syrupy and coats the back of a spoon. 
Strain out the aromatics and let the sauce cool completely.
While the steak marinates, combine the softened butter, miso paste, garlic powder, and shiitake powder/MSG in a small bowl.
Mash and whip with a fork until perfectly smooth and uniform.
Spoon the butter onto a piece of plastic wrap, roll it into a log, twist the ends, and chill in the fridge until firm.
Remove the steaks from the marinade 30 minutes before cooking to bring them to room temperature, and pat them completely dry with paper towels. (Moisture prevents a hard steak house crust) 
Lightly season with salt and pepper. 
Heat a heavy cast-iron skillet over high heat until it’s smoking hot. Then add the high-smoke point oil.
Lay the filet mignon into the pan, and sear undisturbed for 2–3 minutes on the first side until a deep, dark crust forms.
Flip the steaks, and immediately turn the heat down to medium-low.
Cut a thick piece of chilled Umami Butter, and drop it into the pan along with 2 tablespoons of your reserved tare sauce.
Tilt the pan slightly, and use a large spoon to continuously baste the frothing, sweet, savory butter-tare mixture over the top of the steaks for another 2–3 minutes until they reach medium-rare (around 130 degrees Fahrenheit internal temperature).
Pull the filets from the pan, and place them on a warm cutting board.
Top each steak with an extra slice of cold Umami Butter, allowing it to slowly melt over the meat while it rests for 5–7 minutes. Slice and serve immediately.