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Chef Shota NakajimaChef Shota Nakajima began his culinary journey at the age of 16, working for a highlyacclaimed sushi restaurant in his hometown of Seattle, WA. At the age of 18, Chef Shotamoved to Osaka, Japan to learn about the art of Japanese cuisine. There,Chef Shotahad the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto, an experience that greatly changed Chef Shota’s perspective on cookingand his approach to food.Since returning to Seattle, Chef Shota’sdream ofapplying Chef Sakamoto’s approach to hospitality and Japanese cuisinein the United States, combined with Chef Shota’s own perspective and imaginative applications, wasrealized through his Capitol Hill restaurant Adana. At Adana, Chef Shotaparlayed his meticulous detail, high-quality and approachable Japanese comfort food, blending his Japanese heritage and his American influences.Chef Shota went on to open Takuin Seattlein early 2020with a menu featuringkaraage, Japanese fried chicken.


Since opening his first restaurant in Seattle in 2015,Chef Shota has competed on the Food Network’sIron Chef Gauntletand Beat Bobby Flay where he was victorious preparing tempura. He has beena semi-finalistfor the James Beard Foundation Awards in 2018, 2019and 2020, received an Eater‘Young Guns’ award and Zagat’s’30 Under 30’ chef designation. Adana was the recipient of ‘Best New Restaurant’ in The Seattle Timesand a ‘Top 10 Restaurant’ in Seattle Magazine.He was awarded Star Chefs ‘2020 Seattle Rising Star Chef,’and named one of ‘TheMost Influential People of 2021’ in Seattle Met Magazine, among other accolades.Chef Shotacompeted on Season 18 of Bravo’s Top Chefin 2021 placing as atop threefinalist. He was awarded Top Chef Season 18 Fan Favorite as voted on by the public. He’s been a featured guest on CBS’s The Talkand ABC’s Good Morning America. Chef Shota seizes every opportunity to get outside and forage or fish, taking advantage of the abundance of wild goods in Washington’s mountains and wat

Chef Shota Nakajima

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