Open late Feb, 2017
Contemporary Japanese comfort food from Chef Shota Nakajima
3-course dinners for $37 |
Noted bar w/Japanese whiskeys & cocktails |
Cheers to our talented executive chef, Chris Hoey!
#Adana // Seattle Met Magazine
seattlemet.com Five big talents, one bright dining future.
"By no means has he dumbed things down."
Thank you, Seattle Weekly for the amazing review!
#Adana // Shota Nakajima // #SeattleWeekly
seattleweekly.com Naka may have closed, but its chef is determined to bring Seattle nuanced Japanese food.
#repost Shota Nakajima
Didnt use black silken chicken but cooked in the same way as I did on the show. Diced into bite sized, shock fried then dropped in a soy vinaigrette liquid with grilled baby broccoli and a ramp puree on the side." #Adana
We have a pretty incredible #happyhour.
Thanks, Eater Seattle for including us on the list!
seattle.eater.com Where to get discounted drinks and bites right this minute
White Fish Dumplings- ....May Menu....⠀ ⠀
Dumplings with burdock root, ginger inside seared so you get that nice crisp on the bottom. A savory dashi sauce with fava beans, peas, fiddleheads, and ramps garnished with some pickled spring onions.
Shota Nakajima shares his favorite locally foraged ingredients to get creative with.
Theepochtimes.com // #Adana
theepochtimes.com Spring is the time for foraging. Chefs turn to wild, foraged plants to add an exciting expression of the season to their dishes.
"“Inside my heart it’s still Naka,” says the chef. He hoped to wow with kaiseki. At Adana, he’s switched to wooing, a strategy that’s winning many more hearts, including mine."-Providence Cicero★★★
Thanks, The Seattle Times for the awesome review!
#Adana // #SeattleTimes // Shota Nakajima
seattletimes.com Young chef Shota Nakajima has been busy this year: He competed on “Iron Chef Gauntlet,” and he revamped his Capitol Hill restaurant Naka with a new concept, called Adana.
What a wild journey. #IronChefGauntlet
Shota Nakajima // The Seattle Times
seattletimes.com Chef Shota Nakajima of Adana on Capitol Hill was on the chopping block for the third week on Food Network's "Iron Chef Gauntlet." This time against celebrity chef Stephanie Izard.
#repost @chefshota - GRILLED OCTOPUS - ....May Menu.... Octopus tenderized blanched, shocked in ice water and cleaned, slowely braised in a dashi liquid for an hour and a half. Pea/tofu puree underneath with some spring pea's, pea shoots, and some foraged morels. #Adana
|Monday||5pm - 11:45pm|
|Tuesday||5pm - 11:45pm|
|Wednesday||5pm - 11:45pm|
|Thursday||5pm - 11:45pm|
|Friday||5pm - 11:45pm|
|Saturday||5pm - 11:45pm|
|Sunday||5pm - 11:45pm|
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