The intimate restaurant which housed the upscale small plates restaurant 1033, located at 1033 S. 1st St., will soon be home to Omakase 1033, a new concept that promises to up the ante for sushi experiences in Milwaukee. 

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Omakase, which translates as “I leave it up to you” is an intimate chef-curated sushi experience that functions similarly to a tasting menu. Guests entrust their full dining experience to the chef, and – in return – they receive an artistic, seasonally-driven meal that’s created with the highest quality ingredients available. 

Behind the 1033 Omakase concept is Chef Worawit Boonyapituksakul (Chef Ray), an industry veteran with over 15 years of experience as a sushi chef at renowned venues in both Chicago and New York City and his business partner Cherry Phetleung, both of whom hope to open the new restaurant by the end of November.

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Prior to deciding to open the restaurant in Walker’s Point, Chef Ray spent seven months introducing himself to the greater Milwaukee market through a series of Hidden Omakase pop-ups at venues including Twisted Path, Easy Tyger, Ardent and Liar’s Club in Burlington. In fact, anyone who has attended one of his pop-ups already has a fairly good understanding of the quality of sushi that he’ll bring to the table.  

If you haven't, here's a peek at the pop-up experience:

What to expect

As for what Chef Ray has planned for the 1000 square foot, 14-seat restaurant in Walker's Point, he says he envisions a space with an aesthetic that reflects both vintage Japanese and modern American style. 

The bar at the restaurant will not only function as the chef’s counter but also a sake bar that showcases a wide variety of sake and Japanese whiskey, including types that are not currently found in Milwaukee.

Guests will make reservations for either an 11-course omakase or a 15-course omakase with a fixed price. While menu details are still in flux, Chef Ray estimates the omakase pricing will be between $75 and $130 per person. Each experience will feature suggested drink pairings which guests can purchase for an additional charge. 

"Omakase is about trust in the chef’s expertise," says Chef Ray. "Each course is meticulously created. Omakase is considered a high art in making sushi, which requires the chef’s expertise to be perfect in every bite. Usually, it is served as a single bite that must be eaten immediately. This experience is truly personal, allowing guests to observe the preparation of each dish in front of them."

Artist turned sushi chef

Chef Ray grew up in Chiang Mai, the largest city in Northern Thailand. There, he went to college and earned his degree in Art before moving to the U.S. 15 years ago. When he arrived in Chicago, he took a part-time position working at a Thai restaurant which also had a sushi bar. As he watched the sushi chef at work, he says he expressed an interest to the owner in learning more about the craft.  

When the owner refused to teach him how to make sushi because there was no position available at the restaurant, Ray says he offered to redesign the restaurant’s website in exchange for sushi lessons. 

“At first,” he says. “I saw learning to make sushi as a way to make more money. But as I started learning more, I realized that sushi is more of an art than just food.”

"There are stories that reflect the culture, lifestyle, and advanced techniques. Sushi may seem simple, but in fact there are many complicated steps and details in preparation. These things made me want to learn more. " 

For years, he says, he moved from sushi restaurant to sushi restaurant until he was able to gain enough experience to secure positions at top-notch restaurants including Union Sushi + Barbeque Bar and Yuzu. 

After six or seven years working in Chicago, Ray says he felt as if he’d learned everything he could where he was.

“But I still wanted to get better,” he says. “So I moved to New York. I had done extensive research while I was working in Chicago, and I knew that I wanted to work with Chef Masaharu Morimoto.” 

But rather than waiting for the opportunity to come to him, he says he took charge. “I walked into Morimoto NYC and asked for a job.”

He was told they’d consider giving him a job, but he would need to demonstrate his skills. So they took him in back and asked him to filet whole fish, cut portions for sushi and shape sushi rice to make nigiri. When they saw his potential, they hired him to work on the line.

Chef Ray says that, as he worked, he realized that – even though he’d studied for many years in Chicago – his skill set wasn't up to par.  

“I struggled to get the head chef to accept me as part of the team,” he says. “So I worked harder. I had to relearn things like how to cook rice, how to properly slice the fish and vegetables. I realized that I was such a small goldfish in a big pond, and it made me want to work harder and harder to get to be acknowledged as the best.” 

He says it took months,  but eventually his hard work was recognized and he was embraced as part of the team. 

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“I was in New York for three years,” Chef Ray says. “And during my time there, I not only learned about sushi, but I learned so much about myself. I learned how to be a better cook and I learned how to manage my time. The experience not only made me a better chef, but a better person.” 

From Homakase to Omakase

When Chef Ray moved back to Chicago, he met his wife. After they got married, they moved to Janesville, Wisconsin to be closer to her family. Rather than seek out work at one of the local sushi restaurants, Chef Ray came up with the idea for Dag Homakase, a business concept that would allow him to offer omakase as a private chef in peoples’ homes.

But, while he felt secure in his sushi-making skills, he says he didn’t feel he had enough customer service experience to give people the omakase experience he wanted. So he applied for a job as an omakase chef at Sushi By Bou in Chicago.

When he felt his skills were up to par, he tested out the business concept on friends and family at his house. “At first, even my wife didn’t understand what I was doing,” he says. “But then a customer who had frequented Sushi By Bou asked me to cook at his house in Lake Geneva. That went well and word about my business spread.”

The excellent feedback he received from customers fed his passion.

“I like to see customers happy and have smiles on their faces when they eat my food," says Chef Ray. "And it makes me feel good when people tell me that they traveled from a distance to eat my food or that it was a special meal for them. These are the impressions that I use as motivation for me to be determined and committed to my work."

Two years later, Chef Ray decided to explore starting his own restaurant. He focused on Milwaukee because there wasn't a dedicated omakase restaurant in the market. In March of 2024, he launched his first Hidden Omakase pop-up at Twisted Path Distillery. Thanks to help from local Instagram influencer Judy Hsiung @MKEeeeEats, the word spread quickly. He sold 100 tickets within an hour.

At first, he thought he’d just gotten lucky. But he kept scheduling pop-ups and they kept selling out, some of them in a matter of minutes. 

“In seven months I’ve learned that there are people in this area who truly appreciate a high-quality sushi experience,” he says. “The help I received locally, including Chef Justin from Ardent and Easy Tyger, makes me feel warm and very grateful. And it makes me even more excited to bring my authentic omakase experience here so people won’t have to drive to Chicago to have that experience.” 

Chef Ray says that once the restaurant is open, Omakase 1033 will operate Wednesday through Saturday from 5 to 10 p.m. with four seatings available nightly for up to 14 guests (every 75 minutes).

Watch OnMilwaukee for additional details on the opening of Omakase 1033 as they develop.