The word has gotten out and the internet is on fire with photos and videos of the dining experience at 1033 Omakase & Sake Bar, the newly minted Walker’s Point eatery at 1033 S. 1st St.
And it’s for very good reason. 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, offers diners fresh, inventive fare presented in fun, creative ways.
Omakase, which translates as “I leave it up to you” is an intimate chef-curated Japanese dining 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.
At 1033, each omakase experience is limited to eight diners, all of whom are seated around the bar. In the center, Chef Ray and his sous chef create a magical feast consisting of 14 small courses, each one introducing something uniquely delicious.
The restaurant’s popularity has made it challenging to get a reservation, with seats filling up at least a month in advance. However, it helps to keep in mind that they open up a new batch of reservations on the last day of each month. So, if you’d like to secure a reservation for June, you’ll want to head online on Monday, March 31 to grab dates while they last. If you miss out, watch for reservations to open again at the end of April!
Here’s a glimpse at some of the items I enjoyed during my recent trip to 1033 Omakase.
Chawanmushi
This classic Japanese egg custard offered up a silky smooth texture and a rich umami flavor. Here it’s topped with snow crab, house soy and salmon roe.
Hamachi
Tender yellowtail is served with cherry tomato and wakame and flavored with ponzo and a waft of apple smoke.
Madai
Fresh red sea bream with daikon, ponzu and chives.
Tuna Tartare
Cured egg yolk, chive, caviar, gold dust
Toro
Seared fatty cod, black truffle salt
Hotate
Hokkaido scallop, spice, bbq, maitake mushroom
Saba Bou
Shime Mackerel (cured mackerel)
Bafun Uni
Japanese red sea urchin with rice, cured egg yolk, ikura
Unagi
BBQ eel
Monaka
Mochi shell with sweet bean ice cream
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.
