Off the Cuff — TDining

Photos credits: Suzi Pratt Photography Reborn to Reconnect We recently sat down with young-chef-old-soul and self-described "hopeless romantic", Shota Nakajima, to talk about his newly re-launched restaurant, Adana, his personal journey to cooking and the inspiration behind his cuisine. TD:  Tell us about your journey to cooking. SN:  I started cooking while I was still going to high school in Seattle. At the age of 18 I decided to move to Osaka, Japan and worked there for 4 and a half years under Michelin star chef Nakamoto.  I came back to Seattle at the age of 23. At the age of 25 I opened Naka which...