Chef Shota Nakajima is the owner and Chef of Adana, a Japanese restaurant located in Seattle, Washington DC.

Popular for infusing specificity and nuance in his cooking, Chef Shota began his career as a teenager cooking in Seattle-based Japanese restaurants. At age 18, he moved to Japan where he attended one of the country’s most prestigious schools, Tsuji Culinary Arts School. After his graduation, Chef Shota worked for the Michelin Star Chef, Yasuhiko Sakamoto.

In 2014, Chef Shota returned to Seattle and opened his first catering business, called Kappo Kitchen. The restaurant enjoyed success at its first year, winning the Seattle round of the World Washoku Challenge. In 2017, he was selected as a contestant on the Food Network’s Iron Chef Gauntlet and emerged as a finalist for the James Beard Award.

On Sunday, April 28th 2019, Chef Shota will be at the GTBank Food and Drink Festival to demonstrate the Art of Sushi Making.

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