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.