Chef and owner Shota Nakajima, provides a modern interpretation of Kaiseki- Japan’s traditional dining experience that focuses on a progression of small plates using local, regional and Japanese products with stunning visual presentation- balancing flavor, texture and seasonality.
Shota’s cuisine is best experienced via one of three tasting menu options in the restaurant’s dining room. An a la carte menu is available in the Naka bar that is the perfect accompaniment to their noted selection of artisan cocktails, sake, whiskey and wine.
While he may be just 26 years old, Shota is demonstrating his impressive culinary skills; recently receiving a nod by Seattle Met magazine “Chef Shota Nakajima retains three major tenets of traditional Kaiseki: seasonality, a succession of small plates so stunning they might as well be art, and intensely personal service.”
Find them at nakaseattle.com.