Adana Restaurant

Open late Feb, 2017
Contemporary Japanese comfort food from Chef Shota Nakajima
3-course dinners for $37 |
Noted bar w/Japanese whiskeys & cocktails |

Seattle's Next Hot Chefs 2017

Cheers to our talented executive chef, Chris Hoey!

#Adana // Seattle Met Magazine Five big talents, one bright dining future.

Shota Nakajima Introduces Kaiseki to Seattle … Again | Seattle Weekly

"By no means has he dumbed things down."

Thank you, Seattle Weekly for the amazing review!

#Adana // Shota Nakajima // #SeattleWeekly Naka may have closed, but its chef is determined to bring Seattle nuanced Japanese food.

#repost Shota Nakajima
-Chicken Nanban-⠀
....May Menu....⠀

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

The Hottest Happy Hours in Seattle Right Now, May 2017

We have a pretty incredible #happyhour.

Thanks, Eater Seattle for including us on the list! Where to get discounted drinks and bites right this minute

#repost @chefshota
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.

Where the Wild Plants Are: Spring Foraging Brings Pizzazz to Chefs' Plates - The Epoch Times

Shota Nakajima shares his favorite locally foraged ingredients to get creative with. // #Adana Spring is the time for foraging. Chefs turn to wild, foraged plants to add an exciting expression of the season to their dishes.

From Naka to Adana: a new name and new price point draws new crowds

"“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 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.

‘Iron Chef Gauntlet’ recap: Seattle chef faces elimination … again

What a wild journey. #IronChefGauntlet

Shota Nakajima // The Seattle Times 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

Videos (show all)

Seared Scallops from Naka Seattle


Culinary Team

Chef | Owner - Shota Nakajima
Executive Chef - Chris Hoey




Groups Reserve Waiter Walkins



Price Range


Payment Options

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1449 E Pine St
Seattle, WA

Opening Hours

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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