Sake Tumi is gearing up to debut a new menu, as well as the beginnings of an interior refresh, on Monday, Nov. 14.
The restaurant’s full menu of Japanese specialties and sushi offerings will remain unchanged. However, numerous American style options have been added including southern fried chicken wings (thai chili and sweet barbecue sauces), fried lobster tails and a fried catfish fillets.
In conjunction with the menu changes, Sake Tumi has also added live music on Tuesdays and Thursdays 6 to 8 p.m. That coincides with the restaurant’s happy hour, which features $4 appetizers, and special sushi roll offerings priced at $3 and $5.
Over the next few months, the restaurant will also roll out a number of new interior upgrades including new banquettes, table linens, improved lighting and the addition of televisions for broadcasting athletic games.
"We’re really trying to bring new life to an already classic restaurant," notes general manager David Hinton. "People will still find the things they’ve always loved, but we’re adding some new things to really accommodate a more broad range of diners."
The restaurant will continue to offer their daily lunch buffet featuring four sushi rolls, a specialty roll, gyoza, shrimp tempura, sesame chicken and edamame. The buffet is offered Monday through Friday from 11:30 a.m. to 2:30 p.m.
During construction on Milwaukee Street, which will be wrapping up in the next few weeks, valet service is available for all Milwaukee Street restaurants. Drop-off is located on Wisconsin Avenue just east of Milwaukee Street.
Sake Tumi is open for lunch Monday through Friday from 11:30 a.m. to 2:30 p.m. Dinner is served Monday through Wednesday from 4:30 to 9:30 p.m. and Thursday through Saturday from 4:30 to 10 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
