All About Shota Nakajima 16 Photos
He's a Japanese chef based in Seattle and a frequent Food Network competitor.
Shota Nakajima's Bio
Born in Japan and raised in Seattle, Washington, chef, restaurateur and TV personality Shota Nakajima’s journey into the world of fine dining began at just 16. By 18, he moved to Osaka to attend culinary school and to hone his Japanese cooking skills, working in Michelin-starred restaurants under the guidance of Chef Yasuhiko Sakamoto. After returning to the Pacific Northwest to share the knowledge and skill he gained in Japan, Shota opened several restaurants including Adana, Taku and Kobo. Along the way, he earned three consecutive James Beard Award nominations from 2018 to 2020.
He’s become a familiar face in competitive cooking kitchens as well, first appearing on Iron Chef Gauntlet in 2017, then taking on and beating Bobby Flay on Beat Bobby Flay in 2018. He became a fan favorite on Season 18 of Top Chef in 2021, reached the quarterfinals on Food Network’s Tournament of Champions in 2023 took down the Titans on Bobby’s Triple Threat. He also recently competed on Season 3 of 24 in 24: Last Chef Standing.
The Latest From Shota
Food Festivals and Events Where You Can Meet Your Favorite Food Network Chefs 21 Photos
Meet your favorite Food Network stars in person for demos, tastings and more at food fests all over the US.
Meet the Chef That Double KO’d Bobby Flay and the Titans 16 Photos
First, he beat Bobby Flay. Then, he took down the Titans. Now, you can take a closer look at the biggest Food Network victories of …
Meet the Competing Chefs from '24 in 24: Last Chef Standing' Season 3 25 Photos
From innovative up-and-comers to award-winning culinary vets, the competition is hotter than ever before in the 24 in 24 kitchen.
Meet the Titans and Chefs Competing on Bobby's Triple Threat, Season 2 15 Photos
Welcome to the most-exclusive culinary club in the country where top chefs take on Bobby's trio of culinary titans.
Shota Nakajima's Recipes
Chicken Karaage
"When I land in Japan the first thing I get is chicken karaage and a rice ball. This is the ultimate comfort food for me. I even opened a restaurant called Taku, where we specialize in this dish."
Katsu Sando
"This is my go-to train snack and my mom’s favorite. Whenever we go to Japan and have a long train ride we always order this sando to share."
Potato Cheese Mochi
"When I was growing up my mom would plant potatoes and my friends and I would dig for them when the harvesting season came. Then my mom would turn them into potato mochi snacks like these."
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