MEET THE TEAM
Rui Nakagawa
Co-Founder & Head of Operations
I was born in Japan and immigrated to the United States with my family at a young age, starting from the ground up in the world of hospitality. My father, a skilled chef and business owner, and my mother, who excelled in guest relations, instilled in me a deep respect for both the culinary arts and the importance of creating meaningful experiences. Growing up in this environment, I developed a love for food — not just for its flavors, but for its ability to bring people together.
Running the family business for many years, I had the privilege of building lifelong friendships with both our guests and colleagues. These connections fueled my passion for hospitality and showed me how food can create bonds that last beyond the dinner table.
While I initially pursued a career in the corporate world, my passion for food and hospitality never faded. I continue to work in the corporate sector, but co-founding Omakase Boys allowed me to merge my culinary roots with my desire to create exceptional dining experiences.
Outside of work, you can find me on the golf course, traveling, or discovering new restaurants for fresh inspiration.
Neil-Patrick Morales
Co-Founder & Executive Chef
I believe that food has the power to bring joy, and it's this belief that fuels my passion for creating. Born and raised in Honolulu, Hawaii, I was deeply influenced by the island’s rich cultural blend, particularly the strong Japanese traditions, which sparked my love for food. In 2016, I moved to Seattle to expand my culinary experience, taking on various roles in Japanese restaurants and also working as a corporate cook for companies such as Microsoft and Google.
With over 16 years of experience in the culinary world and 8 years specializing in sushi,I have honed a broad range of sushi-making techniques. From perfecting the art of sushi rice to mastering the delicate knife skills required for sashimi, I've acquired a wealth of hands-on expertise. Driven by a passion to continually learn and grow, I made the life-changing decision to move to Japan. This journey wasn’t just about professional development, it was a personal quest to connect more deeply with the culture, history, and community behind the food they love.
Outside the kitchen, I'm always experimenting with new recipes, refining techniques, and exploring the world of baking. I also enjoy dining out to discover new flavors, paired with a refreshing cold beer or a glass of wine. When not in the kitchen, you'll find me on the golf course or traveling, learning about new cultures, and gathering inspiration for future culinary creations.