Chef Shota began his culinary journey at the age of 16, working for a well-acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of 18, Nakajima moved to Osaka, Japan to learn about the art of Japanese cuisine. While there, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto. This experience changed Chef Shota’s perspective on cooking.
Since returning to Seattle, it has been Nakajima’s dream to convey Chef Sakamoto’s approach to hospitality and Japanese cuisine in the United States. He transports Japanese comfort food with a fine dining point of view to Adana, merging his Japanese heritage and rigorous culinary training using stellar products from the Pacific Northwest.
In 2017, Chef Shota competed on Iron Chef Gauntlet and in 2018 and 2019 he was a semifinalist for the James Beard Award.