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.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.