Shota Nakajima


Chef Shota Nakajima 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. Chef Shota Nakajima transports Japanese comfort food with a fine dining point of view to Adana, merging his Japanese heritage and rigorous culinary training. Adana welcomes a dining room for a rotating 3-course menu, a la carte bites in the lounge, along with a robust collection of Japanese whisky, sake, and Japanese-inspired cocktails at the bar. Our kitchen is led by chef and owner Shota Nakajima, along with Executive Chef, Chris Hoey.

Shota Nakajima
(Chef/Owner)
Chef Shota began his culinary journey at the age of sixteen, working for a well-acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of eighteen, Nakajima moved to Osaka, Japan to learn about the art of Japanese cuisine. In Japan, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto. As one would expect, 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. In 2017 competed on Iron Chef Gauntlet and in 2018 semi finalist for the James Beard Award.

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