Shota Nakajima

Nakajima was born in Japan and raised in Seattle, Washington.[1] At 18, he moved to Osaka to attend the Tsuji Culinary Arts School, one of the most prestigious culinary schools in Japan.[2] There, he apprenticed with chef Yasuhiko Sakamoto.[3] He later returned to Seattle and worked for chef Taichi Kitamura at Sushi Kappo Tamura from 2011–2012.[2]

Nakajima made his TV debut on Food Network's Iron Chef Gauntlet in 2017, where he was the fourth chef eliminated.[4][5]

In 2018, he returned to the Food Network and was featured on Season 16, Episode 4 of Beat Bobby Flay. The two chefs battled each other over Nakajima's signature dish, Tempura, and Nakajima was declared the winner.[6] [7]

In 2020, Nakajima competed on Top Chef: Portland, where was one of three finalists.[8] He was also voted Fan Favorite of the show.[9]

In 2014, Nakajima opened a catering business, Kappo Kitchen and later Naka, a kaiseki restaurant, in June 2015.[2] In February 2017, Naka Kaiseki was transformed as Adana.[2] In March of 2020, Nakajima opened his restaurant Taku, an Osakan kushikatsu concept, in the Capitol Hill neighborhood of Seattle.[10] While he was forced to close Adana and Taku during the COVID-19 pandemic, he reopened Taku in May of 2021 as a karaage restaurant.[11]

In late 2021, Nakajima began bottling his own teriyaki sauce, known as Make Umami, and selling it at Taku, Uwajimaya grocery stores, and on Amazon.[12]

In 2022, Nakajima announced he was opening a teriyaki restaurant, Banzai Teriyaki, in Cle Elum, Washington.[13]

• James Beard Foundation, Semifinalist, Rising Star Chef of the Year (2018)[14]
• Eater, Young Guns Winner (2018) [3]
• James Beard Foundation, Semifinalist, Rising Star Chef of the Year (2019)[14]
• James Beard Foundation, Semifinalist, Rising Star Chef of the Year (2020)[14]