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.
Naka
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.
S E A T T L E I T E 