Chef Shota Nakajima grew up in Seattle in a Japanese family. His point of view is influenced by his mother’s homemade cooking coupled with his focus on ingredients from the Pacific Northwest.
Shota began cooking in Seattle-area Japanese restaurants in his teens and fell in love with all aspects of restaurant life. At age 18, he moved to Osaka, Japan to learn the depth of his native culture and to attend Tsuji Culinary Arts School, one of Japan’s most prestigious. Following graduation, Shota had the opportunity to apprentice under Michelin Star Chef, Yasuhiko Sakamoto. When Shota returned to Seattle, he worked for Chef Taichi Kitamura at Sushi Kappo Tamura in 2011 and 2012.