Price Scale

In 2017 chef Shota Nakajima heeded the city’s cry for more casual fare and recast his more formal and classically Japanese kaiseki restaurant from Naka to Adana. He retained the aspects most important to him, namely the choose-your-own coursed menu (now abbreviated down to three or eight rounds) and a reverence for Pacific Northwest ingredients and seasons. But the new dash of Japanese comfort food, much of it based on recipes from his mom, layers personal connection atop Nakajima’s already-formidable culinary skills. At the front bar, a street food–inspired bar menu skews even more relaxed—order the katsu sando, homey bites of panko-crust pork between slices of Japanese white bread.

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Good For
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449 E Pine St, Seattle, WA, 98122
Daily 5–midnight