It’s been 14 years since Screaming Tuna opened at 106 W. Seeboth St.

Over the course of those years, they've established a reputation for creative, top notch sushi. They’ve made strides toward sustainability by partnering with Monterrey Bay Aquarium’s Seafood Watch Program. And Chef Jason Morimoto has brought the restaurant national acclaim as winner of Iron Chef Masaharu Morimoto's “Sushi Master” Season 2.

This week – after a five year hiatus – they’re bringing back weeknight happy hour, along with a new cocktail program created by the creative minds at Lost Whale and NiteCap Beverage Consulting.

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Happy hour takes place Monday through Thursday from 4:30 to 6 p.m. (in the bar only) and features half-price Seasonal Highballs and Sake Sangria; $1 off all Japanese beers and a rotating chalkboard feature. Food specials include crab chipotle wontons ($2 each); “Cali Girl” Crispies ($2.50 each) and Signature Nigiri ($3.50 each).

Meanwhile, the overall cocktail menu features a laundry list of excellent quaffs, from a not-so-sweet espresso martini, a riff on the classic Old Fashioned Sweet and a super fun riff on the French 75 to a number of top-notch zero-proof drinks.

“We’re really excited to try new things here and take things to the next level,” says Caroline White, Screaming Tuna Bar Manager. “The new menu is really fun and it’s dropping at the perfect time with the patio opening.”

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What’s on the menu

Cristian Vega, co-owner of Screaming Tuna, says he’s been in many conversations with Dan Beres of Lost Whale over the years. In fact, the partnership with NiteCap is something he’s wanted to do for a while, but the timing wasn’t right until more recently.

“After everything with Chef Jason and spending so much of my time focused on the Mequon location, I took a look at our bar program and thought about how amazing it would be to really raise the standards. I wanted them to love cocktail and bar culture as much as I do.”

So, he called Beres and asked if they could work together. Ultimately, he gave him carte blanche to give the bar program a complete makeover.

“Ultimately, we we were able to create some great new drinks for their program that really fit the style of the Screaming Tuna brand,” says Beres. “It’s a partnership much like the one we have with Cavelier Wine Bar in Port Washington and the Hill Valley Milwaukee Cheese Bar. We’ve created a new menu and trained their staff so things operate smoothly. The staff welcomed us in a big way, and that made it a lot easier.” 

Screaming Tuna’s Sake Sangria is a bar staple that was created in collaboration with Lost Whale six years ago. But it’s still as delicious as ever showcasing Honjozo Sake, Kikkoman Plum wine, Effen Yuzu Vodka, orange, lemon, housemade basil-infused pear syrup, Bittercube Ginger & Allspice Bitters, Cherry Bark Bitters ($13).

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Among the options is a new Seasonal Highball featuring Mars Iwai Japanese Whisky, Siren Shrub Co. Basil Shrib, Bittercube Cherry Bark Vanilla Bitters and Top Note Club Soda ($13). It’s light, aromatic, herbaceous and evokes  the essence of a Kyoto garden in the summertime. It’s also available as a zero-proof cocktails made with Lyre’s American Malt Zero Proof Whiskey for $10.

Want a dirty martini that goes with sushi? You got it.  The Up to No Good is filled with good stuff from Haku Japanese Vodka and Iichiko Saiten Shochu to House Dirty Martini Mix with fresh pressed ginger juice and Disco Inferno Liquid Chile for a bit of heat (garnished with a blue cheese olive and ginger medallion, $14).

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How about an espresso martini that features more than just sweet coffee flavor? The Night Bloom is your jam. Haku Japanese Vodka and Wheatley Vodka come together with house-made honey lavender syrup, Good Land Coffee Liqueur, Stone Creek Jet Black Cold Brew, aquafaba, Bittercube Orange Bitters, Chipotle Cacao Bitters and a garnish of purple ube powder and edible pansy ($14).  You can also get it zero-proof made with Lyre’s Zero Proof London Dry Spirit and Lyre’s Zero Proof Coffee Liqueur for $11.

There’s also Flirt Juice, a bubbly, fruity summer drink with Awayuki Japanese Strawberry Gin,  Twisted Path Gin, lemon, house-made passion fruit syrup, Sant Anna Prosecco, Bittercube Ginger & Allspice Bitters, mint and dried rose buds ($13). 

Or how about a Japanese-inspired Margarita? The Lancer Margarita features El Jimador Blanco Tequila,  Cazadores Reposado Tequila, lime, housemade mango syrup, Bittercube Jamaican #2 Grapefruit Bitters. That gets a hibiscus-infused lychee liqueur pourover, a bit of cilantro and pink Himalayan sea salt for garnish ($13).

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There’s also a riff on the Wisconsin Brandy Old Fashioned Sweet that’s not quite as sweet, but just as complex. The Wisco to Tokyo features Korbel Brandy, Mars Iwai Japanese Whisky, housemade tart cherry syrup, orange and Screaming Tuna Old Fashioned Bitters Blend. That’s topped with Fever Tree Yuzu and Lime Soda and garnished with a black Italian cherry and an edible orchid ($13).

Along similar lines, there’s the Oak & Ember, a seasonal Manhattan that’s packed with flavor but also crushable on the patio on an 85-degree day.  It starts with Mars Iwai Japanese Whisky, Four Roses Bourbon, Rishi Masala Chai Tea-infused Vermouth | Bittercube Cherry Bark Vanilla Bitters and Blackstrap Bitters. It’s served on the rocks with expressed orange oil and a skewered black cherry for garnish ($15). It’s also available zero-proof made with Lyre’s American Malt Zero Proof Whiskey ($10).

“It’s astounding to see the difference this makes,” Vega notes. “The response coming through from regulars since the menu launched has been amazing. This feels like a place where I’m happy to be, hanging out with guests. And it’s contagious.”

Following the upgrades to the cocktail program, guests can look forward to a refreshed wine menu over the next few weeks followed by upgrades to the Screaming Tuna sake and beer lists. 

Screaming Tuna’s happy hour takes place Monday through Thursday (at the bar only) from 4:30 to 6 p.m.  Screaming Tuna’s regular hours are Sunday through Thursday from 4:30 to 10 p.m. and Friday and Saturday from 4:30 to 11 p.m.