Born in Japan and raised in Seattle, Chef Shota Nakajima started working in a sushi restaurant at 16. At 18, he returned to Japan to train in Osaka in the art of Japanese cuisine.
We only dined at Naka once before it closed its doors in January. Maybe Seattle wasn’t ready for Naka’s fine dining kaiseki concept, offering 6, 10 and 15-course menu options. Nevertheless, we were pleased to hear that Chef Shota Nakajima reopened with a new concept in the same space as Adana. The food, the dining experience, and the service are still as high quality as before—with a more approachable and affordable menu.