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.
Chef Shota Nakajima served a standout meal bringing Seattle its first traditional kaiseki-style Japanese restaurant. The overall experience at Naka is one of the best in recent memory. The atmosphere is modern, with light music playing in the background, and only a half-full dining area. The chic bar was busier than the dining room on the weeknight we visited, but gets fully booked on the weekend.
Small plate Japanese & Korean izakaya dishes.
In this edition of Food Porn, we feature Suika Seattle. This izakaya restaurant serves filling entrees as well as appetizers and a full bar. The menu is a mix of Korean and Japanese bar food, meant to be shared. The atmosphere of the restaurant is cozy, yet sophisticated with 80’s Nintendo game cassettes
Japanese soba noodles and much more.
In this edition of Food Porn, we feature Miyabi 45th, opened this spring by chef and owner, Soma Mutsuko. Soma graduated from the Art Institute of Seattle and has worked at Harvest Vine, Saito, and Chez Shea. She returned to Japan to learn the art of making traditional buckwheat Soba noodles and has brought it back to the Northwest. A cute atmosphere and fresh hand cut noodles, this may be the
South Lake Union’s I Love Sushi.
In this edition of Food Porn, we feature Lake Union’s I Love Sushi, featuring fresh Japanese cuisine since 1992. The second location of I Love Sushi, this location offers beautiful views of the water and a lakeside patio. Having trained in Japan since the age of 16, Chef Hideaki Taneda creates a menu
Fresh sushi with Latino flair.
In this edition of Food Porn, we feature Japonessa, a modern Japanese restaurant with hints of Latino flair. Using ingredients like mango, jalapeño, and cilantro, Chef Owner Billy Beach creates an unique and exciting experience for sushi lovers in Seattle. He uses traditional Japanese cooking techniques
Quick and delicious Japanese noodle station.
In this edition of Food Porn, we feature U:Don, located in the heart of University Ave, this restaurant provides a unique udon experience unmatched in Seattle. The udon noodles are freshly made in-house as well as all of their soups and sauces. Chef and owner, Tak Kurachi makes the
Seattle is home to a fusion of cultures, flavors and experiences.
One prominent and influential group within our community has played a major role in the development and identity of Seattle’s culture.