About Shota Nakajima

Chef Shota began his culinary journey at the age of sixteen, working for a well-acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of eighteen, Nakajima moved to Osaka, Japan to learn about the art of Japanese cuisine. In Japan, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto. As one would expect, this experience changed Chef Shota’s perspective on cooking. Since returning to Seattle, it has been Nakajima’s dream to convey Chef Sakamoto’s approach to hospitality and Japanese cuisine in the United States.

My Restaurants

  • Adana
    1449 E Pine St
    Seattle, WA

Behind the Scenes

"Sliding through a 15 course catering like it’s nobody’s business 👌"
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"Still thinking about that brunch with @addoseattle @ericriveracooks .. Inspired from Ryokan (Japanese hot springs inn) breakfast. One of my favorite memories is jumping into the hot springs in the morning, then chilling out for a bit while wearing the clothes I had put on to cook in (which is kind of like a Japanese bath robe but not weird to wear in public😁). Afterwards eating this brunch of different flavors and textures while sitting down with my family, friends or loved ones and just relaxing! Maybe jump in the hot springs again then take a good, long nap:) #ThatsTheDream #ConveyJapan #Ooomamai"
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"MARCH MENU⠀ -Black Cod Nyumen-⠀ ⠀ Grilled Black Cod prepared in a classic way. Lightly salted to get the excess moisture out overnight, then rinsed off. Then marinated in a Yu-an marinate which the classic is a 1:1:1 of Soy:Sake:Mirin.⠀ ⠀ Its said that a guy named Yu-an way back in the day started doing this marinate for fish since he lived on the inland of Japan and had to figure out a way to preserve it.⠀ ⠀ The grilled cod is placed on top of a savory dashi broth which the oil from the savory cod drips into the broth and becomes an umami bomb. Topped with Mayu and grilled green garlic for extra umami.⠀ ⠀ #UmamiBomb #GetIt #MarchMenu #JapaneseFood #NoDiggity #Noodles #ConveyJapan #Ooomami"
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