Executive Chef Shota Nakajima

Japanese Comfort Food                                                                       

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 eighteen, Nakajima moved to Osaka to learn about the art of Japanese cuisine. In Japan, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto. In the journey from Naka to Adana Chef Shota has had the opportunity to get to know the community surrounding his restaurant through his food and the experiences shared between guests, staff and himself. The community fostered by doing so has been rewarding and allowed for unprecedented growth in building lasting relationships with guests that are a part of a dialogue that spurs creativity, love of craftsmanship, artistry, and dedication.

Bumbershoot featured menu item: steamed pork buns, japanese macaroni salad

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