Something new is taking shape at 1600 N. Jackson St., and it’s all about sushi. This winter, Nakama is slated to debut in the former home of Interval, introducing Milwaukee diners to a rare pairing: a traditional omakase experience alongside a lively hand roll bar.
The name Nakama, which means “brothership” or “camaraderie” in Japanese, speaks to the collaboration behind the project. The team brings together Chef Jason Morimoto, winner of Morimoto’s Sushi Master Season 2; Cristian Vega, co-owner of Screaming Tuna and Lil’ Tuna; and beverage experts Dan Beres and Tripper Duval of NiteCap Consulting and Lost Whale. The restaurant’s design will be led by Dan Beyer Architecture with branding from Marvel artist Christian Acosta-Mckillop, who also designed the logo for Pufferfish.
“It’s going to be amazing,” says Vega. “With Jason overseeing the food and Dan and Trip handling beverages, we’ve got something really special here.”
For Morimoto, Nakama marks both a personal milestone and his first restaurant. Inspired in the late ’90s by Chef Masaharu Morimoto, he began by making sushi for friends and family before honing his craft at Screaming Tuna. More recently, he was able to showcase his talents through a series of sold-out pop-ups.
At Nakama, he plans to spotlight sushi tradition at its highest level, with omakase service that pays homage to tradition. He’ll do so, in part, by sourcing premium fish, much of it from Tokyo’s famed Toyosu Market, while also showcasing the elegance of hand rolls.
“The hand rolls are an art form in themselves,” Morimoto notes. “Every detail matters, from the rice and nori to the vinegar. I want to bring Milwaukee sushi that honors the culture and tradition while creating an unforgettable experience.”
On the beverage side, Beres and Duval are designing a program to complement Morimoto’s vision. Instead of a traditional bar, Nakama will feature a custom-built service cockpit allowing for precise, coordinated pairings during omakase service. “We want the beverages to be just as impactful as the food,” Beres says. “Everything is designed to elevate the entire experience.”
Nakama plans to open Wednesday through Sunday with select days reserved for intimate omakase seatings and others dedicated to hand rolls.
“I’m so happy to be here in Milwaukee,” says Morimoto. “This city has become home and I’m excited to share sushi with diners who care about its culture and tradition.”
If all goes as planned, Nakama could open its doors as soon as December. Should there be delays, the team is hoping to welcome its first guests no later than early 2026.
Stay tuned to OnMilwaukee for updates as they become available.
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.
