See what it's like to dine at Sooshibay in Milwaukee
Dining critic Rachel Bernhard shares a look at Sooshibay, Milwaukee's first conveyor belt sushi restaurant.
“You don’t win ‘Morimoto’s Sushi Master’ and then come back and start selling sesame chicken rolls.”
Cristian Vega, co-owner of Milwaukee’s Screaming Tuna and Mequon’s Lil’ Tuna, reminisced about the motivation of his next endeavor in an interview with the Journal Sentinel last fall. It’s a project that Vega knew would finally give his executive chef, Jason Morimoto, the space to push himself — to become the city’s premier sushi chef.
In April 2025, Morimoto was crowned the Season 2 champion of the Roku Channel (aff) cooking competition “Morimoto’s Sushi Master,” judged by legendary Iron Chef Masaharu Morimoto (no relation), who Jason Morimoto had admired since he was 17.
After the three-week shoot, he returned to Milwaukee fueled by validation from his sushi-master idol. He and Vega quickly began mapping out the next step. It was time to open an omakase restaurant – one that would showcase Morimoto’s skill while honoring the precision, discipline and artistry of traditional sushi and omakase dining.
On April 9, Vega and Morimoto — alongside co-owners Tripper Duval and Daniel Beres of the Lost Whale cocktail bar — will debut Nakama, their new omakase concept.
The name nakama loosely translates to “ally,” “fellow” or “teammate” in Japanese, the foundation for the restaurant’s philosophy: that something exceptional can emerge from shared purpose and connection.
That sense of connection runs through every aspect of the experience — from the food and storytelling to a carefully curated vinyl soundtrack designed to shape the rhythm of each meal.
Guests can experience Nakama in two ways. Its centerpiece is a 14-course omakase experience: an intimate, chef-led journey where Morimoto prepares and presents each dish, weaving…