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10 Things You Didn’t Know About Chef Shota Nakajima

May 15 2018

Born in Seattle, WA and starting his culinary journey at an acclaimed sushi restaurant at the age of 16, Chef Shota Nakajima soon set off to Osaka Japan to further understand the art of Japanese cuisine.

Fresh from his training under Michelin-accredited master Chef Sakamoto, Chef Shota returned to the United States to bring this award-winning trainer’s approach to food and hospitality to his own restaurant, Adana. Since this successful return to the American culinary scene, Chef Shota has been accredited with his own titles including a James Beard Award semifinalist nomination.

We spoke to Chef Nakajima to find out the top 10 things you didn’t know about this A-list chef. 



1.
Three ingredients you use the most?

Sake. Soy. Merin.

2.One ingredient you couldn’t live without?

Rice.

3. One spice/seasoning that’s always in your pantry?

Sansho Pepper.

4. Curry Powder or Chinese Five Spice?

Curry Powder.

5. Thai Kitchen Coconut Milk or OLD BAY Seasoning?

 OLD BAY.

6. First great food memory?

First time how I learned how to make a sunny side up egg from my mom when I was 7. 

7. 
Favourite dish you’ve created for Mother’s Day Brunch to date?

Soft Braised Ribs. My mom loved it. It was super American brunch style.

8. Two ingredients that should never be together?

Pickle juice and milk.

9. Signature dish?

Cedar Smoked Black Cod.

10. Your chef hero?

Chef Sakamoto. I trained with him in Japan for 4 ½ years.